Hot Chocolate Cookies

Method

1. 1

   Place racks in upper and lower thirds of oven; preheat to 350°. Sift 1 cup (125 g) all-purpose flour, ½ cup (43 g) Dutch-process cocoa powder, ¼ cup (32 g) cornstarch, 2 Tbsp. nonfat dry milk powder, 1 tsp. baking powder, ½ tsp. ground cinnamon, and ¼ tsp. baking soda into a medium bowl.

2. 2

   Using an electric mixer on medium-high speed, beat 1 cup (packed; 200 g) dark brown sugar, ½ cup (1 stick) unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating after each addition until combined before adding the next; beat in 2 tsp. vanilla extract. Reduce speed to low and add half of dry ingredients; beat just until combined. Add remaining dry ingredients and beat until no streaks remain. Add 4 oz. high-quality milk chocolate (35%–45% cacao), coarsely chopped; gently fold in with a rubber spatula just until evenly distributed.

3. 3

   Using a #40 cookie scoop (about 2 Tbsp.), portion out 12 cookies (dough will be very sticky), dividing between 2 parchment-lined baking sheets and spacing at least 2" apart. Dollop about ½ tsp. marshmallow creme onto each cookie; smooth and swirl into and over dough as desired.

4. 4

   Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until spread out and slightly puffed, 10–12 minutes. Remove from oven.

5. 5

   For perfectly round cookies, working quickly one at a time, place an inverted glass or a round cutter with a diameter slightly larger than cookies over or around and scoot in a circular motion to smooth edges. Let cookies cool on baking sheets. Using a spatula, transfer to a wire rack. Repeat baking process with remaining dough and marshmallow creme to make about 6 more cookies. Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.

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