Notes
- This recipe is slightly adapted from Semi Sweet.
- I added almost 3/4 cups of chocolate chips and marshmallow bits to my dough (vs. the original 1/2 cups) and found it enhanced the flavor without being too lumpy.
- For smoother (but less hot chocolatey-flavored) cookies, remove the mini chocolate chips and marshmallow bits from the recipe.
- I rolled my cookies to a 1/4" thickness and they cooked perfectly at 8 minutes.
- The marshmallow bits may melt a bit during baking; for the few that left holes, I just replaced them while the cookies were still warm after baking.
HOT CHOCOLATE ROLLOUT COOKIES
INGREDIENTS
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg
- 3 packets powdered hot chocolate mix
- 1 1/2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1/2 - 3/4 cup miniature milk chocolate chips (optional)
- 1/2 - 3/4 cup marshmallow bits (optional)
DIRECTIONS
- In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar, and brown sugar together until smooth.
- Add the egg, vanilla extract, and hot chocolate powder and mix until well incorporated.
- Add flour and mix until well incorporated (dough will wrap around the paddle attachment).
- If desired, stir in the miniature chocolate chips and marshmallow bits.
- Roll dough between two pieces of parchment paper to your desired thickness and chill for minimum of 30 minutes.
- When ready to bake, preheat oven to 375°F.
- Roll the dough 1/4" thick on a lightly floured surface or between two sheets of parchment paper and cut into desired shapes.
- Bake 7-9 minutes. Remove and gently smooth tops using a metal spatula. Let cool for 10 minutes before transferring to wire racks.