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Make this Hot Chocolate cookie recipe inspired by The Polar Express!
Watch me make these special holiday cookies with the Senior Pastry Chef, Ryan McCord, from Gaylord Opryland Resort.
Recipe: Hot Chocolate Cookies
INGREDIENTS:
- 1 ¼ cup Unsalted Butter
- 1 cup Brown Sugar Packed
- 1 cup Granulated Sugar
- 3 Eggs
- ½ cup Cocoa Powder Dutched
- 3 cups All Purpose Flour
- 1 T Baking Powder
- ¼ tsp Salt
- 2 ½ cups Milk Chocolate Chips
- Mini Marshmallows & crushed candy canes for Topping
and for the Fudge Ganache Drizzle: - 1 cup Heavy Cream
- 2 cups Semi-sweet Chocolate chips
DIRECTIONS:
- Start with softened butter and sugar in a mixing bowl with a paddle or hand mixer until butter and sugar is
pale and fluffy. - Slowly add eggs one at a time until incorporated and smooth.
- In a separate bowl, stir together the flour, salt, baking powder, and cocoa powder to incorporate.
- On low speed, add the dry ingredients until incorporated but don’t over-mix.
- Fold in the milk chocolate chips.
- Scoop on a greased sheet pan or on parchment paper. Before baking, use thumb to press an indentation in
top of the cookie and then place some mini marshmallows. - Bake at 350˚ for 10-15 minutes until done.
For fudge drizzle - In a microwave-safe bowl, melt the chocolate with the heavy cream and stir until nice and smooth.
- Allow to cool but keep room temperature.
- Once cookies are completely cool, drizzle fudge over top of cookie and allow to set.
BAKING TIPS:
- Start with cold butter for fluffier cookies (beat for 5 minutes in a stand mixer)
- Be careful not to overbeat the dough. Beat long enough just to incorporate the flour
- Use the back of a measuring spoon instead of your thumb for a more even indentation
- Dress up the cookies with pre-made hot cocoa powder and peppermint pieces
- Use a tea strainer to evenly distribute the hot chocolate mix powder over your finished cookies
This originally appeared as part of my 2023 Opryland Christmas special.
