Time consuming: Nah. About 10 minutes to mix up the cookie dough, and 10 minutes per sheet pan to bake.
These cookies are incredible. They taste just like hot cocoa and even have the little mini 'mallows in them (they don't get baked out!). The cookies have a soft and chewy texture and is loaded with awesome cocoa flavor. They have made it into my limited selection of cookies to make every Christmas, and probably more often than that. My husband does not love sweets the way I do but he's already requested a second batch of these cookies, so that's how I know they're good.
The recipe makes a lot, about 5 dozen or so cookies. Which makes it great for a cookie exchange party (where I took them last week) or for an office party, or for anyone who really, really, loves hot chocolate. The recipe halves nicely, too, in case you don't need that many cookies.
FYI: this recipe calls for Kraft "'Mallow Bits" which I found at Krogers near the hot chocolate and coffee. If you can't find mallow bits, I'm sure regular ol' mini marshmallows will be equally as tasty. Rumor has it that Target also carries Mallow Bits.
Yields: About 60 cookies
2 sticks (1 cup) butter, room temperature
1 cup of sugar
2/3 cup brown sugar
1 teaspoon vanilla
3 1/4 cup flour
4 packs of hot chocolate mix (not sugar free) (around 1/4 cup cocoa mix, if you have a canister rather than packets)
1/2 teaspoon salt
1 1/4 teaspoon baking soda
2 cups chocolate chips (milk or semisweet) (about 1 full 12-oz bag)
1 cup (half of the container) 'Mallow Bits
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk to combine the flour, hot cocoa mix, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer (with paddle attachment), cream the butter and the sugars until light.
4. Add eggs and vanilla to the butter/sugar mixture. Mix to combine.
5. Add the flour to the bowl of the stand mixer and mix until it seems evenly incorporated (I did mine about a cup or so at a time), (the dough will seem really thick).
6. Add the chocolate chips and 'Mallow Bits. Mix until evenly distributed. My KitchenAid was clunking around but it managed, and yours will, too.
7. Drop tablespoon fulls of dough (I used my dough scooper) onto the parchment and bake for 10 minutes.
**While the first batch was baking, I scooped the rest of my dough onto a wax paper lined cookie sheet and popped it into the fridge. I don't know if you need to do this, but it does help the cookies from spreading too much during baking.
8. The cookies may look underdone, but if you want a soft and chewy cookie, take them out now, let cool on the sheet pan for a few minutes, then transfer to a wire rack to cool completely.
Slightly adapted from Baked Bree.