Hot Cocoa Cookies
Prep time
Cook time
Total time
Serves: 2-3 Dozen
  • 1½ c unbleached flour
  • ⅓ c unsweetened cocoa
  • ¼ ts instant espresso powder
  • ½ ts baking powder
  • ¼ ts baking soda
  • ¼ ts fine salt
  • 1 stick soft unsalted butter
  • 1 c sugar
  • 1 room temperature egg
  • ½ c room temperature whole sour cream
  • 1 ts vanilla extract
  • 1 c melted chocolate
  • 2 tb grass fed gelatin
  • ½ c water
  • 2 c sugar
  • ½ c water
  • ¼ ts fine salt
  • 2 ts pure vanilla extract
  1. In a bowl, sift/whisk together the flour, cocoa, coffee, baking powder/soda, and salt.
  2. In a separate bowl, cream together the butter and sugar.
  3. Blend in the egg then the sour cream, and vanilla.
  4. In thirds, slowly combine the dry bowl with the second, wet bowl. Do not over mix.
  5. Chill the dough for 15-30 minutes, if time allows.
  6. Scoop and bake at 350 for 9-11 minutes. Cool completely.
  7. Meanwhile, sprinkle the gelatin into the water and set aside.
  8. In a saucepan, stir and dissolve the sugar and water. Do not boil.
  9. Stir in the bloomed gelatin and bring to a boil.
  10. Transfer this mixture into a mixing bowl and allow to cool for 5 minutes.
  11. Add the vanilla and salt.
  12. Whisk for about 15 minutes or until it becomes fluffy, white, and voluminous.
  13. Pour into a pan that is well greased with tons of powdered sugar or lined with parchment or parchment/powdered sugar. Allow to dry out for a few hours.
  14. Dust a board with lots of powdered sugar and cut out cubes as needed.
  15. Top each cookie with a marshmallow and hit it with a broiler. Keep your eye on it so it doesn't burn. Alternatively, you could use a creme brûlée torch.
Prep does not include inactive time.
Recipe by The Squishy Monster at