Holiday Baking: Hot Chocolate Cookies
By: Leah Rodrigues
Published: December 6, 2016

Hot chocolate cookies are the perfect way to eat the flavors of the classic holiday drink.  A chewy chocolate cookie dough is studded with dark chocolate chips and topped with a toasted marshmallow.  Bittersweet chocolate really helps for the toasty notes and bold coffee flavors to shine while a marshmallow adds sweetness and softness.  You can even add a sprinkling of crushed candy canes for a festive flair. 
Hot Chocolate Cookies
Courtesy of Ghirardelli
Ingredients:
	3/4 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (for melting)
	1 cup plain flour/ all-purpose flour
	1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
	1/2 teaspoon baking soda
	1/4 teaspoon salt
	6 tablespoons butter, softened
	1 cup soft brown sugar
	2 small eggs
	1 teaspoon vanilla extract (optional)
	2 1/4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (for mixing)
	30 large marshmallows
	Directions:
	Step 1: Melt the 3/4 cup chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
	Step 2: Sift all of your dry ingredients together in a bowl and stir together.
	Step 3: Beat the butter and sugar together until thick and creamy.
	Step 4: Beat in your eggs one by one.
	Step 5: Add in your cooled melted chocolate and vanilla extract. Continue beating until your ingredients are well mixed.
	Step 6: Fold dry ingredients into the mix and the remaining chocolate chips and mix until combined.
	Step 7: Scoop your cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
	Step 8: Bake at 350°F for 8 - 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
	Step 9: Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.