Hot Chocolate Cookies
Hot Chocolate Cookies
These cookies are everything a chocolate lover dreams of — crispy on the edges, soft in the centre, and packed with deep, rich cocoa flavour. We’ve teamed up with Panaceas Pantry to bring you this decadent yet nourishing treat, made with simple, wholesome ingredients. And if that wasn’t enough chocolate, what better way to serve […]
Servings
14
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 180g Loco Love Dark Chocolate Drops, divided
- 210g hulled tahini
- 165g coconut sugar
- 1 medium egg, at room temperature
- 1 tsp vanilla extract
- 33g (1⁄3 cup) cacao powder
- 1 tsp bicarbonate of soda
- ½ tsp fine salt
- 2-3 marshmallows, sliced into ½cm-thick discs (optional & preferably homemade)
Method
- Melt 90g of the Dark Chocolate Drops in a heatproof bowl over a saucepan of simmering water. Stir until smooth, then set aside to cool slightly.
- Place the tahini and coconut sugar in a large bowl. Beat with an electric beater for 2 mins (or 90 seconds in a stand mixer with a paddle attachment).
- Add the egg and beat for another 90 secs until the mixture resembles thick caramel.
- Fold in the melted chocolate and vanilla extract until uniform.
- Sift in the cacao powder and bicarb soda, then add the salt. Fold until fully combined. Stir in the remaining chocolate drops.
- Refrigerate for 30 mins. Meanwhile, preheat the oven to 180°C and line 2 baking trays.
- Roll 45g portions of dough into balls and space out on a tray. Bake for 10–12 mins in the lower third of the oven. Once baked, tap the tray firmly on a heatproof surface to encourage slight spreading.
- Let the cookies cool for 5 mins before transferring to a wire rack.
- For the optional marshmallow topping, after baking for 10 mins, top each cookie with a marshmallow and bake for another 30–60 secs.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
