Day 8 of my 12 days of cookies: Hot cocoa cookies! Yes, the exclamation point is completely necessary. My DB claims that these are the best cookies that I’ve made so far, but I’m convinced he’s just as in love with Hershey’s special dark cocoa powder as I am. They can make any cookie taste good. To me, they didn’t really taste like hot cocoa; they tasted more like a normal chocolate cookie, but no complaints here.
I cooked them for a bit longer than the recipe called for because mine didn’t look at all done at the 12 minute mark, which resulted in extra melted marshmallows. Oops. These were a pain to take off of the baking sheet once done, so I’d recommend using a Silpat or some parchment paper prior to tossing in the oven. I wish my cookies came out thicker and fluffier, but these will do for now.
Recently, I’ve been getting a ton of questions about the cameras I use, so here’s a little sneak peek for you. Plus, you’ll get to see how I shoot all of my food pictures! Nothing fancy… just a little bit of natural light and a stool to limit my shaky hands. I’m using a Nikon D40x and my DB took this picture using a Canon Rebel t2i.
I also use a Nikon D80 and for my food review shots, I use my Canon S90, which comes with me everywhere I go. When I’m in the kitchen, you’ll always find me in an oversized sweater and sweats. Comfy bakers make the best desserts, don’t cha know.
This recipe comes from How Sweet It Is, which makes approximately 24 cookies.
- 1 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup marshmallow fluff
- 1 cup chocolate chips
- 1 cup mini marshmallows
- Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined. Stir in marshmallow fluff.
- Fold in chocolate chips and marshmallows. Cover dough with plastic wrap and refrigerate for 30 minutes to 1 hour. Remove, and roll into 1 1/2-inch balls.
- Preheat oven to 350 degrees.
- Bake for 10-12 minutes. Allow cookies to completely cool before removing. Patience! These cookies are very sticky!
thanks for the sneak peak into your photography! i’m always interested in seeing how people take their pics. It is nice to see that you don’t need to set up a light box and all that stuff. do you do a lot of editting in photoshop or another program?
@stephanie-no problem! most of these pictures are actually unedited! the most i do is bring up the exposure a bit in iphoto. haha. very, very basic stuff! 🙂
Mmm, these look so yummy! I wish I had an oven to make them in! I’ll have to make them next Christmas. Or maybe I’ll make them as soon as I get back to the States in the spring. 🙂
Love the “behind the scenes” pics of your photography session! And I definitely saw these cookies when Jessica posted them and have bookmarked them since..I need to get around to making these bad boys! BTW, I will be giving you a little shout out in my post tomorrow – I made your triple chocolate cranberry oatmeal cookies =) itzyskitchen.com
Mmmmmm, these look so delicious! I have found so many wonderful recipes through your blog 🙂
Hi! these cookies look amazing, just wondering – what do you mean by “fold in” chocolate chips and marshmallows? I want to make these sometime 🙂
to fold is a way of mixing. it’s very gentle. here’s an example: http://www.youtube.com/watch?v=vP4vbktd-PM