This recipe is the best holiday hot chocolate in cookie form. Do you see a theme here?
You start with brownie cookies (inspiration from @bojongourmet). When the batter can’t get any better, you fold in smaller versions of your homemade marshmallows and add crushed candy cane + sea salt on top. What comes out is an insanely rich, melty, crunchy cool cookie that even Mrs. Claus won’t share to St. Nick because they’re that good.
A quick note, use your favorite, high quality chocolate for these cookies! It’s the primary ingredient and you’ll really taste the difference. I used Alter Eco deep dark sea salt + super dark mint blackout and highly recommend it. I also love Raaka Chocolate. They do not sell a mint- flavored chocolate so I’d recommend their 75% maple dark chips, which are a pantry staple for me, with an additional 1 teaspoon mint extract to the batter.
2 bars (155 g) 70-80% bittersweet chocolate, chopped*
¼ cup (50 g) coconut oil
2 eggs, room temperature
½ cup (80 g) maple or coconut sugar
¼ cup (28 g) cashew or almond flour
¼ cup (28 g) tapioca flour
½ teaspoon baking powder
¼ teaspoon sea salt, plus a little more for on top
1 teaspoon vanilla extract
½ cup mini marshmallows (recipe on the previous slide)
1 candy cane, crushed**
Preheat your oven to 350 degrees, and line two baking sheets with parchment paper.
Using a double boiler, or a heat safe bowl over a pot of lightly simmering water, melt the chocolate + coconut oil together. Set aside to cool slightly.
In the bowl of a stand mixer, or a large bowl that can handle your hand mixer, add the eggs and sugar. Whisk these on medium high until they double in volume + pale in color. Slowly add the chocolate-coconut oil mixture.
In a separate bowl, mix your flours, baking powder + sea salt together to remove any lumps before adding them into the mixing bowl. Add your vanilla + whisk until combined. Turn off the mixer, scrap the beater and fold in the marshmallows.
Scoop the cookies onto your prepared baking sheet – I used a #24 scoop for about 10 cookies- and sprinkle the top with crushed candy candy + sea salt. Bake for 10 minutes until the edges are set and the marshmallows are melted. Cool for a minute before moving them to a cooling rack to set. Store in an airtight container for up to 3 days, if they last that long!