Hot Chocolate Cookies with Aleppo Pepper
Elisabet der Nederlanden
These cozy cookies are basically hot cocoa in edible form, with the addition of broiled marshmallows and a sprinkle of Aleppo pepper. The latter lends a fruity, fragrant, and slightly salty piquancy to the sweet toasted marshmallow and deep chocolate flavors. Naturally, these make perfect partners to actual cups of hot chocolate, and are a fun addition to any holiday cookie tray, though they are best eaten as soon as they’re baked. You should also check out Elisbet der Nederlanden’s Red and Green Icebox Pinwheel Cookies recipe and Red Velvet Crackle Cookies recipe.
Try pairing these hot chocolate cookies with our Tipsy Hazelnut Hot Chocolate recipe, or our Five-Spice Hot Chocolate recipe.
Make Ahead: While these are best freshly baked, if making ahead, do not top with marshmallows until you’re ready to serve. You can store the fully cooled cookies, sans marshmallows, for up to 2 days in an airtight container, then top, broil, and finish with the pepper when you’re ready to eat them.
- 1 3/4 cups all-purpose flour
- 2/3 cup natural cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 3/4 cup plus 2 tablespoons (7 ounces) unsalted butter, at room temperature
- 1 cup firmly packed golden brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 4 ounces bittersweet chocolate, finely chopped
- 40 standard-size marshmallows
- crushed Aleppo pepper, for sprinkling
1Position two oven racks, evenly spaced, in the middle of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
2Sift the flour, cocoa powder, and baking soda into a bowl, then whisk in the salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium speed for about 3 minutes, until light and creamy. Add the eggs, one at time, beating after each addition until incorporated and stopping to scrape down the bowl sides as needed. Add the vanilla and beat until combined. On low speed, add the flour mixture and beat just until thoroughly combined. Remove the bowl from the mixer stand and, using a rubber spatula, gently fold in the chocolate just until combined.
3Using the scoop or two spoons, drop the dough by tablespoons onto the baking sheets, placing about ten cookies, evenly spaced, on each sheet. Bake the cookies for about 15 minutes, until puffed and almost set, switching the baking sheets between the racks halfway through the baking time. Transfer the baking sheets to wire racks and let cool for 5 minutes, then carefully transfer the cookies to the racks and let cool completely. While the cookies cool, repeat with the remaining dough, shaping, baking, and cooling the cookies the same way.
4Position an oven rack at the second setting from the top and preheat the broiler. Remove the parchment paper from the baking sheets and arrange as many cookies as will fit. Place a marshmallow on top of each cookie. One at a time, place a baking sheet of cookies under the broiler for less than 1 minute, until the marshmallows turn golden brown. Remove from the broiler and, using a spoon, press each marshmallow so it spreads slightly over the cookie, then sprinkle each cookie with a pinch of Aleppo pepper. Repeat with the remaining cookies before serving.
Reprinted from Holiday Cookies by Elisabet der Nederlanden, copyright © 2017 by Ten SpeedPress. Photographs copyright © 2017 by Erin Scott. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
© Red Ventures. All Rights Reserved