Ghirardelli "Hot Chocolate" & Toasted Marshmallow Cookies


Servings: 30 Cookies

Hot Chocolate Cookies



  • 3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips (for melting)
  • 1 cup plain flour/ all-purpose flour
  • 1 tablespoon Ghirardelli Unsweetened Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup soft brown sugar
  • 2 small eggs
  • 1 teaspoon vanilla extract (optional)
  • 2 1/4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (for mixing)
  • 30 large marshmallows


  • Melt the ¾ cup of chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
  • Sift all of the dry ingredients together in a bowl and stir together.
  • Beat the butter and sugar together until thick and creamy.
  • Beat in the eggs one by one.
  • Add in the cooled melted chocolate and vanilla extract. Continue beating until the ingredients are well mixed.
  • Fold dry ingredients into the mix and the remaining chocolate chips and mix until combined.
  • Scoop your cookie with a 1 tablespoon scoop.
  • Bake at 350°F for 8 - 9 minutes. Take care not to over bake as these cookies should be almost brownie-like.
  • Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.

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