Hot Chocolate Cookie Recipe

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Make this Hot Chocolate cookie recipe inspired by The Polar Express!

Watch me make these special holiday cookies with the Senior Pastry Chef, Ryan McCord, from Gaylord Opryland Resort.

Recipe: Hot Chocolate Cookies

INGREDIENTS:

• 1 ¼ cup Unsalted Butter
• 1 cup Brown Sugar Packed
• 1 cup Granulated Sugar
• 3 Eggs
• ½ cup Cocoa Powder Dutched
• 3 cups All Purpose Flour
• 1 T Baking Powder
• ¼ tsp Salt
• 2 ½ cups Milk Chocolate Chips
• Mini Marshmallows & crushed candy canes for Topping
  and for the Fudge Ganache Drizzle:
• 1 cup Heavy Cream
• 2 cups Semi-sweet Chocolate chips

DIRECTIONS:

1. Start with softened butter and sugar in a mixing bowl with a paddle or hand mixer until butter and sugar is
   pale and fluffy.
2. Slowly add eggs one at a time until incorporated and smooth.
3. In a separate bowl, stir together the flour, salt, baking powder, and cocoa powder to incorporate.
4. On low speed, add the dry ingredients until incorporated but don’t over-mix.
5. Fold in the milk chocolate chips.
6. Scoop on a greased sheet pan or on parchment paper. Before baking, use thumb to press an indentation in
   top of the cookie and then place some mini marshmallows.
7. Bake at 350˚ for 10-15 minutes until done.
   For fudge drizzle
8. In a microwave-safe bowl, melt the chocolate with the heavy cream and stir until nice and smooth.
9. Allow to cool but keep room temperature.
10. Once cookies are completely cool, drizzle fudge over top of cookie and allow to set.

BAKING TIPS:

• Start with cold butter for fluffier cookies (beat for 5 minutes in a stand mixer)
• Be careful not to overbeat the dough. Beat long enough just to incorporate the flour
• Use the back of a measuring spoon instead of your thumb for a more even indentation
• Dress up the cookies with pre-made hot cocoa powder and peppermint pieces
• Use a tea strainer to evenly distribute the hot chocolate mix powder over your finished cookies

This originally appeared as part of my 2023 Opryland Christmas special.