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Hot Chocolate Cookies

Image by congerdesign from Pixabay

Hot Chocolate Cookies

by Julie Garden-Robinson

This is a treat to be consumed in moderation. I ran the nutrition analysis using my computer software with and without the added chocolate and marshmallow to show the differences that recipe changes can have on nutritional information. I trimmed 70 calories per cookie by leaving off the optional ingredients.


1/2 c. unsalted butter

12 ounces semisweet chocolate chips

1/4 c. Dutch processed cocoa powder

1 1/2 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1 1/4 c. light brown sugar, packed

3 large eggs, room temperature

2 tsp. pure vanilla extract

Optional: 8 ounces dark chocolate, cut into 1/2-inch squares, plus more grated for garnish

Optional: 12 large marshmallows, cut in half


Wash hands with soap and water.

Combine butter and semisweet chocolate chips in a small saucepan over medium-low heat. Stir constantly until chocolate is melted and smooth. Remove from heat and let cool for 10 minutes.

In a medium mixing bowl, whisk together cocoa powder, flour, baking powder and salt until combined.

In a large mixing bowl, beat brown sugar, eggs and vanilla on medium speed until smooth. Add cooled melted chocolate and beat until just combined. Add flour mixture in batches, beating on low speed until just combined, stopping to scrape down sides of bowl as needed.

Don’t eat raw dough or batter.

Cover and chill dough in refrigerator for one to two hours.

Wash hands with soap and water.

Preheat oven to 325 F. Line two baking sheets with parchment paper. Remove dough from refrigerator and scoop into 2-tablespoon-sized mounds onto prepared baking sheet, spacing cookies 2 to 3 inches apart. Flatten cookies slightly. Wash hands after handling raw dough.

Bake cookies 10 minutes, until tops start to crack.

Remove cookies from oven and let cool on baking sheet for five minutes before transferring to wire rack to cool completely. Top cookies with shaved dark chocolate and serve immediately.

Store in airtight container for up to one week.

Makes 24 cookies. Without the extra marshmallow and chocolate, each cookie has 190 calories, 8 grams (g) fat, 2 g protein, 1 g fiber and 80 milligrams (mg) sodium. Note: You could dust the cookie tops lightly with powdered sugar in place of the optional ingredients. With the added marshmallow and chocolate, each cookie has 260 calories, 11 g fat, 3 g protein, 39 g carbohydrate, 2 g fiber and 85 mg sodium.