Hot Chocolate Cookies
Votes: 1
Time: 1 hour 45 minutes
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 292, total fat 12 G., saturated fats 8 G., proteins 4 G., carbohydrates 42 G., fiber 1 G., cholesterol 42 mg, sodium 127 mg, sugar 12 G.
Calories 292, total fat 12 G., saturated fats 8 G., proteins 4 G., carbohydrates 42 G., fiber 1 G., cholesterol 42 mg, sodium 127 mg, sugar 12 G.
If you love hot chocolate or cocoa with marshmallows, these cookies are a perfect accompaniment to your favorite drink. They're made in the same style: rich, chocolatey, with a marshmallow-like layer. They look impressive and are quite easy to make. Cut out any shapes you like from the dough, making sure there's an even number of them, and you can assemble sandwiches with the cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 and 1/4 cups cake flour, plus extra for working with the dough
- 1/4 cup cocoa powder
- 1 teaspoon of baking soda
- 1/4 teaspoon salt
- 220 g unsalted butter at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 0.5 cups creamy marshmallows
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Recipes with similar ingredients: cake flour, cocoa, marshmallow cream
Cooking the dish according to the recipe:
- Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the egg and vanilla extract and beat until smooth.
- Reduce mixer speed to low; add the flour mixture in two batches and knead until smooth. Divide the dough in half, wrap each piece in plastic wrap, and refrigerate until firm, at least 1 hour or until tomorrow.
- Line two baking sheets with parchment paper. Working with one piece of dough at a time, generously dust it with flour and roll it out between two sheets of parchment paper to a thickness of about 0.3 cm. Using a 2- to 4-inch cookie cutter, cut out shapes from the dough and transfer them to the prepared baking sheets. Gather the dough scraps and refrigerate until firm; roll out again to cut out more cookies. Refrigerate the baking sheet with the shapes for 30 minutes to firm up.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake the cookies, rotating the baking sheets halfway through, until slightly puffed and darkened around the edges, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Sandwich the cookies with marshmallow frosting.
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