Ingredients
Equipment
Method
- Beat butter and sugars in a large bowl with a standing mixer until light and fluffy.
- Add eggs and vanilla; mix well.
- In a separate bowl, combine dry ingredients.
- Gradually beat dry ingredients into butter mixture until blended.
- Stir in chocolate chips and Mallow Bits.
- Cover and chill for at least 30 minutes and up to 24 hours.
- When ready to bake, preheat oven to 350 degrees.
- Drop 2 tablespoons of dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper.
- Bake for 9 to 11 minutes or until edges are lightly browned.
- Cool on baking sheets for 5 minutes; remove to wire racks and cool.
Notes
- Dry dough: This is a somewhat dry cookie dough. Don’t freak out if your dough is thick and dry, and don’t add additional liquid to it! It’s a dry dough! Dry dough does not equal a dry cookie, have faith!
- For a flatter cookie: Use 3 cups flour. For a more compact and taller cookie, use 3 and 1/4 cups flour, and chill your dough for longer than 30 minutes.
- Measuring flour: When measuring flour, stir it then spoon it into your measuring cup and level off. Never scoop your flour directly from the bag.
- Hot cocoa mix: A simple hot cocoa mix works best with these. Flavored hot cocoa’s can have other ingredients that impact the recipe. I typically make this recipe with Swiss Miss Hot Chocolate.
- Chilling dough: The longer you chill the dough, the better flavor and appearance you’ll end up with.