Chewy Gooey Hot Chocolate Cookies

There is something about Christmas that turns me into a manic cookie maker. Cookies of all shapes and flavors come pouring out of the kitchen, and end up in the hands of teachers, coworkers, neighbors, and friends. Cookies are sort of like payments to enhance friendships, rejuvenate bonds between kin folks, and bribe the neighbors. You had a crappy day- here's some espresso shortbreads. Can you borrow me a bale of straw- please stuff your face with these gingerbread reindeer. Your car is stuck in a snow bank because the icy road you drive everyday has you wondering if you're on an episode of ice road truckers- please have some hot chocolate cookies. Yes, I'll fetch you a glass of milk.

Hot chocolate has warmed the souls of many a skier, ice climber, dog musher, and snowman maker. Warm, liquid chocolate adorned with melty marshmallows....the perfect ending to a hard day of snow play. I stumbled upon this cookie recipe on another food blog called, 'Fork, Knife, and Swoon' (super great name!). Laura, the creator, has plenty of fabulous holiday recipes if you are in need of a little inspiration! Hot Chocolate Cookies are not only the work of a master mind, but they are also flourless and full of chocolate. What's not to love?!

My husband photo bombed my cookie batter!

Chewy Gooey Hot Chocolate Cookies

3 cups powdered sugar
3/4 cup unsweetened cocoa powder
1 Tbsp cornstarch
1/2 tsp espresso powder (optional)
1 tsp salt
1/4 tsp cinnamon
2 egg whites
1 egg
1 tsp vanilla
1 cup chocolate chips
large marshmallows

Preheat your oven to 350 degrees. Sift together the powdered sugar, cocoa powder, cornstarch, espresso powder, salt and cinnamon and mix together until well combined.

In a separate bowl whisk together the egg whites and the egg yolk until light and fluffy and very well mixed together. Stir the eggs into the dry ingredients until combined. It may seem dry and stiff at first, but it all comes together in the end. Fold in the vanilla and the chocolate chips.

Spoon the batter in heaping tablespoons, onto a parchment lined baking sheet, about 2 inches apart. Bake for about 8 minutes, or until the cookies begin to puff and crackle. Then top each cookie with a marshmallow and bake an additional 2 minutes, or until the marshmallow puffs and begins to melt.

Remove from the oven and allow to cool 5 minutes. Transfer to a baking rack to cool completely. Serve warm and gooey to your dearests. Store leftovers in an air tight container. Belly up!!

Chewy Gooey Hot Chocolate Cookies