Hot Chocolate Cookies
A swirl of marshmallow fluff melts into the tops of these hot chocolate cookies while a pinch of cinnamon imparts the taste of a wintry mug of warm Nesquik.
Ingredients
Instructions
Place racks in upper and lower thirds of oven; preheat to 350°. Sift 1 cup (125 g) all-purpose flour, ½ cup (43 g) Dutch-process cocoa powder, ¼ cup (32 g) cornstarch, 2 Tbsp. nonfat dry milk powder, 1 tsp. baking powder, ½ tsp. ground cinnamon, and ¼ tsp. baking soda into a medium bowl.
Using an electric mixer on medium-high speed, beat 1 cup (packed; 200 g) dark brown sugar, ½ cup (1 stick) unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating after each addition until combined before adding the next; beat in 2 tsp. vanilla extract. Reduce speed to low and add half of dry ingredients; beat just until combined. Add remaining dry ingredients and beat until no streaks remain. Add 4 oz. high-quality milk chocolate (35%–45% cacao), coarsely chopped; gently fold in with a rubber spatula just until evenly distributed.
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