The first time I made these Hot Cocoa Cookies, a snowstorm was brewing outside, and my kitchen was begging for something warm and comforting. I remember the rich, chocolaty aroma that took over the entire house—it was like someone had bottled the essence of a cozy winter evening. As the cookies baked, that scent deepened, promising something truly special. When I pulled the first tray from the oven and saw their crackly tops, I knew I’d stumbled onto something magical. These aren’t just cookies; they’re a mug of your favorite hot chocolate, transformed into a chewy, fudgy, handheld delight. It’s the recipe I now turn to whenever I need a dose of pure, edible joy.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder (I use Dutch-processed for a richer flavor)
- 1 packet (about ⅓ cup) hot cocoa mix (regular or chocolate)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional: 1 cup mini marshmallows for topping
A quick note on the ingredients: that hot cocoa mix packet is the secret weapon here—don’t skip it! It adds a creamy, familiar depth you just can’t get from cocoa powder alone. I’ve tried this with fancy drinking chocolate mix and the simple little packets, and honestly, the classic packets work perfectly. Also, for the cocoa powder, I really recommend Dutch-processed if you have it. It’s less acidic and gives the cookies a darker, smoother chocolate flavor. And please, wait for your butter to truly soften at room temperature. I’ve rushed this before, and it makes creaming the butter and sugar so much harder.(See the next page below to continue…)