====== Hot Chocolate Cookies ====== 

Tags: [[dessert]] - [[cookies]] - [[vegetarian]] - [[chocolate]] - [[Gluten Free|GF]] - [[GF dessert]] - \\ [[GF cookies]] - [[GF vegetarian]] - [[GF chocolate]]\\ 
Active Time: 1 hour\\ 
Passive Time: 30 minutes\\ 
Serves: 18-20 cookies\\

====Description====
Soft chocolate cookie with a chocolate ganache center and toasted marshmallow topping

====Source====
[[https://theloopywhisk.com/2025/12/19/gluten-free-hot-chocolate-cookies/|Loopy Whisk]]

====Ingredients====
Chocolate filling:
  *70% chocolate: 75 g
  *Heavy cream: 80 g
  *Butter: 30 g

  *Sugar: 75 g
  *Eggs: 1
  *Vanilla bean paste: 1/2 tsp
  *Salt: 1/8 tsp

Chocolate cookie dough:
  *Butter: 170 g
  *Light brown sugar: 150 g

  *Egg yolks: 3 (save the egg whites for the meringue!)
  *Vanilla bean paste: 1/2 tsp

  *Gluten free flour blend: 280 g
  *Dutch-processed cocoa powder: 45 g
  *Baking powder: 3/4 tsp
  *Xanthan gum: 3/4 tsp
  *Salt: 1/2 tsp

  *Sugar: 100 g

Swiss Meringue:
  *Egg whites: 2
  *Sugar: 100 g
  *Cream of tartar: 1/4 tsp

  *Vanilla bean paste: 1/2 tsp

====Notes====
  *Can substitute the vanilla bean paste with vanilla extract, just double the amounts
  *I made this with the America's Test Kitchen GF flour blend and it worked out great; I think it would work fine with any GF flour blend with no xanthan gum in it; if it has xanthan gum, don't add any extra
  *Could probably sub the GF flour for regular, but you'd probably want to up the amount of butter by about 20-30% (and not use the xanthan gum)
  *Serve warm, room temp, chilled, or reheated in the microwave - all taste wonderful!
  *Don't do the Swiss meringue until just ready to serve - it tastes best fresh (but does still taste good for a couple days after)

====Instructions====
  -Preheat the oven to 350F and line two baking sheets with parchment paper
  -Make the chocolate filling: in a saucepan over low heat, melt together the dark chocolate, heavy cream, and butter until fully melted. Pour into a bowl and allow to cool until just warm. Add the sugar, egg, vanilla, and salt. Mix gently until smooth and glossy and set aside
  -Make the cookie dough: cream together the softened butter and light brown sugar until pale and fluffy. Add the egg yolks and vanilla, and mix well to combine
  -In a separate bowl, whisk together the flour blend, cocoa powder, xanthan gum, baking powder, and salt. Add to the wet ingredients and mix well until you get a smooth cookie dough with no flour clumps
  -Pour the granulated sugar in a bowl. Use a 2 tbsp scoop (or weigh out about 1/18 or 1/19 of the dough) to scoop cookie dough. Roll into a ball, then coat in granulated sugar and place on baking tray at least 2 inches apart
  -Use a 1 tbsp measuring spoon to make an indent in the cookies
  -If the chocolate filling has firmed up too much, reheat gently by placing the bowl into a larger bowl filled with hot water and stir until loosened (don't microwave!)
  -Fill the cookies with about 1 tbsp of chocolate filling - it'll be full to the brim, but it won't overflow!
  -Bake the cookies 1 sheet at a time for about 9-10 minutes. They should spread and puff slightly, and the filling will still be wobbly in the middle when you shaking the baking sheet
  -Let cool on the baking sheet until slightly warm - they are fragile until cooled
  -Make the Swiss meringue: combine the egg whites, sugar, and cream of tartar in a heat-proof bowl above a pot of simmering water until it reaches 160F, whisking constantly. Remove from heat and transfer to a stand mixer fitted with the whisk attachment and whisk for 5-7 minutes on high speed until stiff peaks form and mixture has cooled down. Add vanilla and stir to combine
  -Transfer Swiss meringue to a piping bag fitted with whatever fun piping tip you'd like to use and make some swirls, stars, rosettes, or any other fun shapes on your cookies
  -Using a kitchen torch, torch the meringue until toasted for a perfect toasted-marshmallow flavor for your cookies

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{{::hotchocolatecookies.jpeg?400|}}