Introduction
Warm, fudgy, and delightfully crinkled, these Hot Chocolate Brownie Crinkle Cookies bring together the richness of brownies and the cozy comfort of hot chocolate. Perfect for a chilly day or a sweet treat with a glass of milk!
Ingredients
200g dark chocolate, chopped
100g unsalted butter
150g granulated sugar
50g brown sugar
2 large eggs
1 tsp vanilla extract
120g all-purpose flour
25g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
50ml hot milk
100g mini marshmallows
60g powdered sugar (for rolling)
Prep Time
15 mins
Cook Time, Total Time, Yield
Cook Time: 12 mins
Total Time: 27 mins
Yield: 12 cookies
Directions
1. Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir until smooth and set aside to cool slightly.
2. In a mixing bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
3. Pour in the melted chocolate mixture and mix until well combined.
4. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients.
5. Stir in the hot milk and mix until a soft dough forms. Fold in the mini marshmallows.
6. Cover the dough and chill in the refrigerator for at least 30 minutes.
7. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
8. Scoop out portions of dough and roll them into balls. Coat each ball generously in powdered sugar.
9. Place the dough balls onto the prepared baking sheet, leaving space between them.
10. Bake for 10-12 minutes until cracks form and the edges are set.
11. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Serve and enjoy these chocolatey, crinkle-topped delights!
Detailed Directions and Instructions
Step 1
Melt the dark chocolate and butter together in a heatproof bowl over a saucepan of simmering water. Stir until smooth and set aside to cool slightly.
Step 2
In a mixing bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
Step 3
Pour in the melted chocolate mixture and mix until well combined.
Step 4
Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients.
Step 5
Stir in the hot milk and mix until a soft dough forms. Fold in the mini marshmallows.
Step 6
Cover the dough and chill in the refrigerator for at least 30 minutes.
Step 7
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 8
Scoop out portions of dough and roll them into balls. Coat each ball generously in powdered sugar.
Step 9
Place the dough balls onto the prepared baking sheet, leaving space between them.
Step 10
Bake for 10-12 minutes until cracks form and the edges are set.
Step 11
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 12
Serve and enjoy these chocolatey, crinkle-topped delights!
Notes
Tip for Chilling
Chilling the dough helps to improve the texture of the cookies and prevents them from spreading too much while baking.
Storage
Store any leftover cookies in an airtight container at room temperature for up to a week.
Serving Suggestions
These cookies pair wonderfully with a glass of milk or a warm cup of hot chocolate for an extra indulgent treat.
Storage Instructions
Room Temperature
Store the Hot Chocolate Brownie Crinkle Cookies in an airtight container at room temperature for up to 3 days.
Refrigerator
For longer preservation, you can store them in the refrigerator for up to a week. Make sure to let them cool completely before sealing them in a container.
Freezer
You can also freeze the cookies for up to 3 months. Place cookies in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw them at room temperature when you’re ready to enjoy.
Serving Suggestions
Enjoy these delectable cookies warm from the oven with a glass of cold milk or a cup of hot chocolate for an extra cozy treat. You can also serve them alongside vanilla ice cream or whipped cream for a decadent dessert. For added flair, drizzle with chocolate sauce or sprinkle with extra mini marshmallows.
Nutritional Information
Each cookie (based on a 12-cookie yield) contains approximately:
– Calories: 180
– Total Fat: 9g
– Saturated Fat: 5g
– Cholesterol: 50mg
– Sodium: 55mg
– Total Carbohydrates: 24g
– Dietary Fiber: 1g
– Sugars: 11g
– Protein: 2g
Please note that these values may vary based on specific ingredients used and serving sizes.
Ingredient Substitutions
If you’re looking to modify the recipe, consider the following substitutions:
– Dark chocolate: Use semi-sweet chocolate for a sweeter cookie, or milk chocolate for a more creamy taste.
– Unsalted butter: Substitute with coconut oil or a non-dairy butter alternative for a dairy-free version.
– Granulated sugar: You can replace with coconut sugar or a sugar substitute like Stevia, keeping in mind that sweetness levels may vary.
– Eggs: Use flaxseed meal (1 tbsp ground flaxseed mixed with 3 tbsp water) for a vegan option, or applesauce (1/4 cup) as a binder.
– All-purpose flour: Substitute with gluten-free flour mix for a gluten-free version, but check for the presence of rising agents.
– Mini marshmallows: Replace with chocolate chips or omit entirely for a basic brownie flavor.
Cook techniques
Melting Chocolate and Butter
Melt the dark chocolate and unsalted butter together over a simmering water bath. This technique ensures gentle and even melting to achieve a smooth mixture.
Whisking for Lightness
Whisk the granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is light and fluffy. Incorporating air during this step helps create a tender texture in the final cookie.
Folding Dry Ingredients
When adding the dry ingredients into the wet mixture, gently fold to avoid overmixing. This helps maintain the cookie’s soft and fudgy consistency.
Chilling the Dough
Chill the cookie dough in the refrigerator for at least 30 minutes. This step helps solidify the fats in the dough, resulting in thicker cookies that hold their shape during baking.
Coating with Powdered Sugar
Before baking, roll the dough balls in powdered sugar. This gives the cookies their characteristic crinkle effect and adds sweetness to the outer layer.
Baking with Precision
Bake the cookies until cracks form on top and the edges are set. This ensures a fudgy center while achieving a slightly crisp exterior.
Cooling on a Wire Rack
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking and helps maintain their texture.
FAQ
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for dark chocolate, but the cookies will be sweeter and have a different flavor profile.
What can I use instead of mini marshmallows?
If you don’t have mini marshmallows, you can use chopped large marshmallows or chocolate chips for a different texture and flavor.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week for optimal freshness.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough before baking. Scoop the dough into balls, freeze on a baking sheet, then transfer to a container. Bake from frozen, adding a few extra minutes to the baking time.
What’s the best way to serve these cookies?
These cookies are delightful served warm on their own or alongside a glass of milk, hot chocolate, or coffee for a comforting treat.
Conclusion
These Hot Chocolate Brownie Crinkle Cookies are the ultimate treat for chocolate lovers, combining the rich, fudgy texture of brownies with the comforting flavors of hot chocolate. Their delightful crinkled tops and melty marshmallows create a cozy indulgence perfect for any occasion.
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