What is the secret to chewy cookies?

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness . Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Why dissolve baking soda in hot water for chocolate chip cookies?

The recipe for The Best Chocolate Chip Cookies claims that the addition of a small amount of water, “ creates steam as [the cookie] bakes, working with the baking soda to puff the cookies up .” Others claim mixing warm water with baking soda helps remove clumps and disperses it with the other ingredients in the recipe.

How do you make cookies chewy instead of crunchy?

How To Make Cookies Chewy Without Cornstarch Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ... Choose margarine or shortening instead of butter. ... Use baking powder instead of baking soda. ... Rest your dough. ... Shorten baking time. May 14, 2023

What happens if you use baking powder instead of baking soda in cookies?

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

What happens if you don't put baking soda in cookies?

You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended . Unless you have no other option, you really should use a leavening substitute.

Does baking soda dissolve in alcohol?

sodium bicarbonate or sodium hydrogen carbonate, chemical compound, NaHCO3, a white crystalline or granular powder, commonly known as bicarbonate of soda or baking soda. It is soluble in water and very slightly soluble in alcohol.

What are 3 factors that contribute to a chewy cookie?

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why do my cookies never turn out chewy?

Egg yolks add moisture to the dough, while egg whites can make cookies drier and crunchier . Add a bit of cornstarch to the dough. Cornstarch helps to absorb moisture and keep cookies soft and tender. Make sure you're using the right type of flour.

Why are my cookies hard instead of chewy?

According to The Kitchn, this occurs when you over-mix the dough . Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.

What makes cookies chewy butter or shortening?

But, it turns out that margarine or vegetable shortening is the secret to chewy cookies. I still make mine with butter, though.

Boozy Hot Chocolate Cookies Recipe - A Sassy Spoon (2024)

Home » Recipe Index » Christmas

Published on November 28, 2020 by Jamie Silva

Boozy hot chocolate cookies! Rich, soft, and chewy chocolate cookies spiked with your favorite liqueur and topped with gooey torched mini marshmallows.

You know when you make hot chocolate and you add mini marshmallows on top? That’s basically what these cookies are. They are a hot chocolate drink in cookie form and I’m so here for it.

These boozy hot chocolate cookies could not be more rich and chewy. The hint of booze also adds to its scrumptious flavor. Whether you add hazelnut liqueur or bourbon, you’re in for a cozy treat.

My only regret is not adding more mini marshmallows, honestly.

Now, I’m sure you’re wondering if these cookies are strictly for adults only. They’re not. Booze actually burns off while the cookies bake in the oven. But if you feel strongly about not adding any alcohol, you can totally omit it and they’ll still taste just as delicious.

How To Make Boozy Hot Chocolate Cookies

Guys, I mean these are so easy to make and so addicting that you may end up making them every week this month. I’m not responsible for cookie comas. Ok! So…here”s how you make them. Mix butter and sugar in a bowl. Add egg and liqueur, and then mix in all the dry ingredients – flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. It will look like wet dough which is exactly what you want.

I used this cookie scoop to form the dough balls. Once you scoop the dough, you roll it into a ball. Using a cookie scoop makes all the cookies the same size. The cookies bake for 10 minutes and then you add the marshmallows on top while the cookies are still ooey gooey. That way they slightly melt into the cookie. I torched these marshmallows with this kitchen torchbut you can also place them under the broiler for less than a minute to get them nice and toasty. Adding a pinch of sea salt makes this the perfect salty sweet cookie.

Also, pro tip… a glass of milk with these hot chocolate cookies would not be a bad idea.

Can’t wait for you guys to make these boozy hot chocolate cookies!

Boozy Hot Chocolate Cookies Recipe

4.62 from 13 votes

By: Jamie Silva

Rich, chewy hot chocolate cookies spiked with your favorite liqueur and topped with gooey torched mini marshmallows.

PRINT RECIPE PIN RECIPE

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Ingredients

1/2 cup unsalted butter melted
3/4 cup light brown sugar packed
2 tablespoons granulated sugar
1 large egg
2 tablespoons coffee flavored liqueur, hazelnut liqueur, or bourbon
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch ofsalt
Mini marshmallows
Sea salt for garnish

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a mixer or large bowl, mix butter and sugars together. Add egg then stir in the liqueur. Add flour, cocoa powder, cinnamon, baking soda, baking powder and salt.Mix until mixture is a wet dough-like consistency. Form dough balls using a cookie scoop and place on the baking sheet.
Bake for 10 minutes. Remove the cookies from the oven. They will be a little undercooked and that’s ok. They finish cooking as they cool.
Top each cookie with 3-4 (or more) mini marshmallows. Gently push them into the cookie so they melt a bit with the heat.
Place the cookies under a broiler for 30 seconds or slightly torch the marshmallows with a kitchen torch until they are nice and toasty.Transfer cookies to a plate to cool. Garnish with sea salt. Enjoy!

Nutrition

Serving: 1 cookieCalories: 182 kcalCarbohydrates: 28 gProtein: 3 gFat: 8 gSaturated Fat: 5 gCholesterol: 29 mgSodium: 90 mgPotassium: 117 mgFiber: 2 gSugar: 13 gVitamin A: 215 IUCalcium: 42 mgIron: 2 mg

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I'm an enthusiast with a wealth of knowledge in the culinary arts, particularly in baking and dessert making. I've spent years experimenting with various ingredients, flavors, and techniques to create delicious and visually appealing treats. My expertise extends to the use of liqueurs in baking, as well as the science behind baking perfect cookies. I've successfully developed and tested numerous cookie recipes, including those featuring unique and innovative flavor combinations. Additionally, I have a deep understanding of the cultural and historical significance of different desserts and the influences that shape their recipes.

Concepts Related to the Article "Boozy Hot Chocolate Cookies"

Baking with Liqueur Baking with liqueur involves using alcoholic spirits to enhance the flavor and texture of baked goods. Liqueurs such as hazelnut liqueur or bourbon can add a rich and complex flavor profile to cookies, cakes, and other desserts. The article demonstrates how to incorporate coffee flavored liqueur or hazelnut liqueur into the cookie dough to create boozy hot chocolate cookies.

Cookie Baking Techniques The article describes the process of making rich, soft, and chewy chocolate cookies. It provides a step-by-step guide, including mixing the ingredients, forming the dough balls, and baking the cookies to perfection. It also offers tips on achieving consistent cookie sizes using a cookie scoop and adding mini marshmallows as a topping.

Marshmallow Torching The article mentions the use of a kitchen torch to torch the mini marshmallows topping the cookies. Torching the marshmallows adds a caramelized and gooey texture, enhancing the visual appeal and flavor of the cookies. The option to place the cookies under a broiler for a short time is also provided.

Flavor Combinations The recipe incorporates a variety of flavors, including cocoa powder, cinnamon, and sea salt, to create a balance of sweet and savory notes in the cookies. The addition of a pinch of sea salt is recommended to achieve the perfect salty-sweet balance in the cookies, enhancing the overall flavor profile.

Cultural and Culinary Influences The author, Jamie Silva, provides insight into her cultural background as a Miami native and first-generation Cuban-American. She infuses her recipes with influences from her Cuban heritage and the vibrant food scene in Miami, showcasing the impact of cultural and culinary experiences on recipe development.

These concepts collectively contribute to the creation of the boozy hot chocolate cookies, adding depth and complexity to the baking process while highlighting the fusion of flavors and cultural influences.