Ragan’s Gooey Hot Chocolate Cookies
Ragan Rodgers developed this recipe for a Thermomix Consultant Cookie Contest. This recipe was one of 10 chosen to be in the Consultant Cookie Exchange Cookidoo® Collection 2020. We are still celebrating as this is such an honour.Note: The Cookidoo® recipe is for 6 cookies; this is a double batch (which I recommend) so melting and mixing times are longer and you can adjust the time and amounts on the guided Cookidoo® Recipe if you do a double batch. Instructions for adjustments included here.
Servings: 12 Cookies
Equipment
- Thermomix
- parchment paper
- baking pan
- small bowl
- plastic wrap
- Tablespoon
Ingredients
Ingredients for 12 Cookies
- 170 grams semi-sweet chocolate chips
- 55 grams butter room temperature
- 5 grams pure vanilla
- 140 grams brown sugar
- 2 large know-your-farmer eggs
- 105 grams all-purpose flour
- 5 grams baking powder
- 20 grams cocoa powder
- ¼ teaspoon salt
- 12 7 gram portions 6 large no-name brand or 12 Baker's brand bitter-sweet baking chocolate chunks large no name brand are 15 grams each (30 gram in each wrapped portion); small Baker's brand are 7 grams each
- 6 large marshmallows cut in half (12 halves)
- Chocolate Shavings optional
Instructions
Instructions for 12 Cookies
- Prepare medium bowl with plastic wrap liner for batter and set aside
- Place chocolate chips in mixing bowl and melt for 3-5 minutes / 45˚C / speed 2 and use the spatula, as needed, to ensure chocolate melts evenly (7 minutes for double batch)
- Add butter to mixing bowl and melt for 2 minutes / 45˚C / speed 2 (4 minutes for double batch)
- Place brown sugar, eggs and vanilla into mixing bowl and combine for 10 seconds / speed 3 (15 seconds for double batch)
- Add cocoa powder, flour, baking powder and salt and blend for 10 seconds / speed 3, or until combined (10 seconds speed 3 twice for double batch) and transfer cookie batter to prepared medium bowl lined with plastic wrap to refrigerate for at least 2 hours, or overnight, until firm (cookie dough will be sticky and “batter-like“ so be patient and remove every lovely morsel of deliciousness from the mixing bowl)
- Pre-heat oven to 325˚F or 165˚C and line baking tray with parchment
- Roll dough into 12 balls* about 2 tablespoons each and flatten gently, then bake 6 cookies at a time for 10 minutes only (no longer) or freeze (see note)
- Prepare chocolate pieces** with halved marshmallows while dough is baking
- Remove from oven and quickly place a 7 gram portion of baking chocolate into middle of each soft partially baked cookie and top each chocolate portion with cut side of halved marshmallow (cut side down)
- Return to the oven for 5 more minutes or until the marshmallow has puffed (may not be golden, but sure pretty if it is)
- Remove immediately and top with optional chocolate shavings, rest 5-10 minutes and serve while still warm and gooey
Notes
Note:
- Chocolate seizes at 115˚F or 46˚C so watch that you do not go over this temperature when melting the chocolate
- Cookies must be eaten within 15-20 minutes as the centre is molten; that is why the freezer option is wonderful as you can make them ahead and bake just prior to service
- When baking from frozen, add 3 minutes or bake for 13 minutes before adding the chocolate and marshmallow and proceed as directed above
- If leftover, microwave for 10 seconds and enjoy
- Do not stack cookies
*Single batch of dough mass weighs 590-600 grams, so each cookie ball will be approximately 50 grams of dough
**Semi-sweet or bitter-sweet chocolate chunks both work well, but different brands come in different size chunks: the No Name brand in Canada has 2 portions per individually wrapped chunks and each are 15 grams or 30 grams per wrapped portion, so each wrapped portion can be cut to top 4 cookies at 7ish gram squares each. The Baker’s brand is half as thick and one portion must be cut in half to make a 7ish gram square to fit in the middle of each cookie to be then topped with ½ marshmallow
Tips:
Cover bowl with plastic wrap before placing cookie batter into it to chill to enable easier release
Freeze 12 balls individually on parchment paper overnight, then in freezer tight bag until needed
Makes a great holiday gift: frozen cookie dough balls accompanied with a bag of marshmallows, chocolate chunks and baking instructions tied with a pretty bow Variations
• For Spicy Hot Chocolate Cookies: add ¼ - 1 tsp cayenne pepper to step 4
• For Peppermint Hot Chocolate Cookies: grind candy canes in T® for .05 second/Turbo until desired consistency and sprinkle ½ the candy cane dust over the chocolate in step 7 and the rest over the marshmallow immediately out of the oven
- Chocolate seizes at 115˚F or 46˚C so watch that you do not go over this temperature when melting the chocolate
- Cookies must be eaten within 15-20 minutes as the centre is molten; that is why the freezer option is wonderful as you can make them ahead and bake just prior to service
- When baking from frozen, add 3 minutes or bake for 13 minutes before adding the chocolate and marshmallow and proceed as directed above
- If leftover, microwave for 10 seconds and enjoy
- Do not stack cookies
*Single batch of dough mass weighs 590-600 grams, so each cookie ball will be approximately 50 grams of dough
**Semi-sweet or bitter-sweet chocolate chunks both work well, but different brands come in different size chunks: the No Name brand in Canada has 2 portions per individually wrapped chunks and each are 15 grams or 30 grams per wrapped portion, so each wrapped portion can be cut to top 4 cookies at 7ish gram squares each. The Baker’s brand is half as thick and one portion must be cut in half to make a 7ish gram square to fit in the middle of each cookie to be then topped with ½ marshmallow
Tips:
Cover bowl with plastic wrap before placing cookie batter into it to chill to enable easier release
Freeze 12 balls individually on parchment paper overnight, then in freezer tight bag until needed
Makes a great holiday gift: frozen cookie dough balls accompanied with a bag of marshmallows, chocolate chunks and baking instructions tied with a pretty bow Variations
• For Spicy Hot Chocolate Cookies: add ¼ - 1 tsp cayenne pepper to step 4
• For Peppermint Hot Chocolate Cookies: grind candy canes in T® for .05 second/Turbo until desired consistency and sprinkle ½ the candy cane dust over the chocolate in step 7 and the rest over the marshmallow immediately out of the oven