The foundation of this cookie uses the same cookie base as these Buckeye Cookies. So if you’re wanting to make 2 types of cookies, you can easily make these cookies and the Buckeye cookie at the same time! They are soft and chewy with a hint of espresso. All of the ingredients mix together so exquisitely that these Hot Cocoa Cookies are guaranteed to become a Wintertime favorite in your house.
Why you will love my Hot Cocoa Cookies with Mocha Glaze
You get to eat marshmallows…and who doesn’t love them? You could eat these cookies with hot cocoa if you’re feeling really extra! If you love the flavors of coffee and chocolate together than you will love how the Mocha Glaze compliments the light expresso flavor in the fudgy, brownie-like cookie. They satisfy your sweet tooth no matter the occasion! A total baking win!
All purpose flour: Be exact when measuring and make sure you use all-purpose flour since it makes a cookie with a soft, slightly chewy interior and a crispy exterior. Dutch process cocoa powder: The dutch process gives the cocoa powder a darker color and a smoother, softer flavor. Espresso powder: Espresso powder,which is also known as instant espresso, isn’t just espresso coffee beans that are very finely ground. Instead, it is an intensely-flavored, concentrated instant coffee. Baking powder: helps the cookie rise Cornstarch: adds a crumbly yet tender texture to the cookie Salt: Is not only a flavor enhancer but it affects the tenderness of the cookies. Unsalted butter: I like using unsalted butter so that I can control the flavors in my cookies. If you use salted butter, it may affect the saltiness of your cookies. Consider reducing the amount of added salt if you use salted butter. Chocolate chips (milk, dark or semi sweet): Milk Chocolate is made by combining chocolate liquor (cocoa solids and cocoa butter) with sugar, and milk. It is lighter and sweeter than Semi-Sweet and Dark Chocolate. Semi-sweet chocolate is a sub-category of dark chocolate, having a lower cocoa content than Dark chocolate. Vanilla extract: A wonderful flavor enhancer for all flavors in the cookie Large eggs: When you use room temperature eggs, they easily mix with the butter and the sugars to create a smooth, textured batter. Brown sugar: adds moisture and a molasses flavor Sugar: The most common granulated sugar for cookie baking is regular sugar, or “fine” or “extra fine” sugar. Marshmallows: You can use any size of marshmallow, it just depends on how much marshmallow you want on your cookie. I like using a regular size and cutting it in half. For the mocha glaze you’ll need powdered sugar, butter, Dutch cocoa, espresso or hot coffee, and a pinch of salt.
