Name: Hot Chocolate Cookies
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 16 serving(s)
Ingredients: 1 1/2 cups (225 g) unbleached all-purpose flour; 1/2 cup (50 g) cocoa powder, sifted; 1/4 cup (25 g) milk powder; 1/2 tsp baking soda; 1/4 tsp ground cinnamon (optional); 1/4 tsp salt; 3/4 cup (170 g) unsalted butter, melted and cooled; 3/4 cup (160 g) brown sugar; 2 tbsp sugar; 1 tsp (5 ml) vanilla; 2 eggs, at room temperature; 7 oz (200 g) milk chocolate, coarsely chopped; 8 large marshmallows, halved; Fleur de sel (optional)

Note from Ricardo

Refrigerating the cookie dough for 2 hours helps to firm up the butter so that the cookies do not spread while they bake. If you’re not in a hurry, refrigerate the dough for at least 12 hours before baking. This will allow the dry ingredients to better absorb the humidity of the eggs and fats, giving the cookies an even better texture.

Once the raw cookies are frozen, transfer them to an airtight container. They will keep for 3 months in the freezer. You can bake them from frozen by adding 4 to 6 minutes to the cooking time for a total of 12 to 14 minutes.

Hot Chocolate Cookies

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Note from Ricardo

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