Chewy Cocoa Cookies

Butter – Ok, if you’ve been here before, you know I am horrible at waiting for my butter to soften up. I usually boil some water in my tea kettle and throw a cup of the hot water into my microwave with some chopped up butter to sit for about 5 minutes. This always does the trick for me and gets my butter to the perfect temperature. 

I was bad this last time and didn’t do my normal trick to soften my butter. Big mistake! My butter was too cold, which really made for a thick, cold, and firm cookie dough. Not what I wanted, so on a whim I decided to add some Vegetable oil to the dough to soften it up. To my surprise it worked! 

So, if you make the same mistake I did, try adding some Vegetable Oil to your dough one tablespoon at a time until you have the consistency you want. 

Hot Cocoa Powder – Because of my love of Hot Cocoa, I can’t just buy the packets of Hot Cocoa. I just blow through those in no time at all. I buy the big tub of Hot Cocoa and it lasts forever! I haven’t quite gotten to the point where I have made my own Hot Cocoa Powder, one day I will. 

Dark Chocolate – As I mentioned above, I needed something extra to give our cookies more of a chocolaty flavor. I ended up adding 4 squares of Lindt Dark Chocolate, 95% Cocoa. I’ve tried this with 85% Cocoa as well and it was just as tasty. So use whatever you like, but I definitely recommend adding this to your dough. 

Marshmallow Cream – Before trying marshmallow Cream I tried adding marshmallows right to the dough. The problem I had was, they would bake into the cookie and completely disappear.

I then tried to scoop the Marshmallow Cream with the cookie dough. Now, this toasted the marshmallow a bit as it baked and gave it an awesome texture. However, they absolutely looked horrible and unappetizing. 

I finally settled on a Marshmallow Cream drizzle. To get it to drizzle the way I wanted, I melted it in a sauce pan with a bit of milk. It worked great and I was able to just use a spatula to drizzle it on my cooled cookies.