Hot Cocoa Cookies

Ingredients

1/2 cup / 125 ml

unsalted butter

1/3 cup / 75 ml

sour cream (at least 14% milk fat)

1 cup / 250 ml

packed brown sugar

1/4 cup / 50 ml

granulated sugar

1 tsp / 5 ml

vanilla extract

2

Naturegg Free Run eggs

2 1/2 cup / 625 ml

all-purpose flour

1/2 cup / 125 ml

Dutch-processed cocoa powder

1 tsp / 5 ml

baking powder

1/2 tbsp / 2 ml

each baking soda and salt

1/2 cup / 125 ml

mini chocolate chips

1 cup / 250 ml

mini marshmallows (approx.)

Cocoa powder for dusting

Directions

1. Beat butter with sour cream until combined; beat in both sugars and vanilla until fluffy; add eggs, one at a time, beating until well combined, scraping the bowl as needed.

2. Blend flour with cocoa, baking powder, baking soda and salt; add to mixer and beat on low until combined. Beat in chocolate chips. Chill for 30 minutes or until firm enough to scoop easily.

3. Preheat oven to 350°F (180°C).

4. Use a medium/#40 cookie scoop (or 1 1/2 tbsp/22 ml) lightly packed; drop scooped dough onto parchment paper-lined baking sheets, spacing 3-inches (8 cm) apart. Using fingers, place 3 to 4 mini marshmallows in the centre of each cookie, pressing to secure and flattening dough mounds slightly.

5. Bake, in batches, for 8 to 10 minutes or until marshmallows are oozy and cookies look crackled and set on top. Dust tops with cocoa powder right after removing from the oven. Cool completely on baking sheets.

Tips

1. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.