Low Salt Hot Coco Cookies

Okay, so I know it is far from being cold outside in Arizona. We are already in the 90s for our weather and my nephew Tyler has already started going swimming in our pool. But a cookie recipe is always a great treat and since the East Coast is still getting cold temperatures, I thought: why not? So here is the recipe for low salt hot coco cookies! 
I have made these twice now, once for my family and once with my friends. They were a huge hit both times and go great with a nice cold glass of milk. Hope you enjoy!




Ingredients: 

• ½ cup unsalted butter 

• one 12 ounce-bag semi-sweet chocolate chips 

• I used Hershey's Semi-Sweet Chocolate Chips which has 0 sodium 

•  1 ¼ cup light brown sugar, packed 

•  3 large eggs 

•  2 teaspoons vanilla extract 

•  ¼ cup Starbucks Hot Cocoa Mix 

• Has 0 sodium. 

• Make sure the chunks of powder break down 

• 1 ½ cups all purpose flour 

• 1 ½ tsp baking powder

• I use Hain's Pure Foods Sodium Free Baking Powder 

• 8 ounces dark chocolate diced into 1/2 inch pieces 

• I can't remember the kind I used, but there are tons of low salt or no salt chocolates out there! 

• 12 large marshmallows, cut in half 

• I used Kraft's Jett-Puffed. 

• 30 mgs of sodium for 16 marshmallows 

Directions: 


1. Add the butter and chocolate in a microwave safe bowl on high powder to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth. Allow melted chocolate mixture to stand for 5 minutes to cool slightly 


2. In a separate large bowl, add the brown sugar, eggs and vanilla. Beat with a handheld electric mixer on medium speed just until blended – about 1 minute. 


3. Add the cooled chocolate mixture and beat on medium speed until combined, about 1 minute. Stop and scrape down the sides of the bowl. 


4. Add the cocoa powder, flour and baking powder. Beat on low speed until combined – about 1 minute. Stop and scrape down sides of bowl. Cover bowl with plastic wrap and refrigerate for 2 hours – or until dough has firmed. If you accidentally over chill it, allow bowl to rest on counter until you can scoop it. 


5. Preheat oven to 325F. Baking sheet with parchment paper or spray with cooking spray. Use a 2-tablespoon cookie scoop (I didn’t have this so I used my 1 tablespoon measuring spoon and they turned out huge but I still had enough dough to make all of the cookies). Place them on the sheet about 2 inches apart. 8 cookies per sheet. Flatten slightly and bake for 10 minutes (Since I used convection, I only did 7 minutes), or until edged and tops have just set – even if slightly undercooked and glossy in the center. 


6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down. 


7. Place one marshmallow half on top of each piece of chocolate on all cookies, pushing very slightly so the marshmallow adheres. 

8. Return baking sheet to oven and bake for about 5 minutes or just until marshmallows have puffed – don’t let them brown. Cookies firm up as they cool, allow cookies to cool on baking sheet for about 10 minutes before serving.


Notes: 

• These items do not contain salt in this recipe! (May vary depending on what brand you use. 

• Hot Coco Powder (Starbucks) 

• Brown Sugar 

• Baking Powder (Hain's) 

• All purpose Flour 

• Unsalted butter 

• Semi-Sweet Chocolate Chips (Hershey's) 

• Brown Sugar 

• Vanilla Extract

• Dark Chocolate