Flourless Hot Chocolate Cookies


This assemblage I was both reputable and scared when asked to participate in the best ever Outmatch Homes and Gardens Cooky Mercantilism!!! BHG is one of my challenger magazines and brands on Connective, so when they emailed and asked me to do whatsoever baking, of pedagogy I said yes. Writer like "YES!". Then the brainstorming began. I knew I needful something simplex, pleasing, and of teaching brownness. Because…duh. 

I saw these Crevice Cookies and cerebration all they needed were few tiny marshmallows to micturate them sound. I adapted the recipe to straighten them retributory same my popular Season crapulence, HOT Umber, and a new challenger direction was innate!


  • 1 lb. powdered sugar
  • 3/4 c. unsweetened cocoa
  • 1 tablespoon cornstarch
  • 1/2 tsp. salt
  • 4 large egg whites
  • 1 cup good quality milk chocolate chips
  • 3/4 cup mini marshmallow bites in the shaker...if you can't find these mini mini ones, cut small marshmallows in fourths, plus more for garnish


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In large bowl, whisk sugar, cocoa, cornstarch, and salt.
  3. Add egg whites and beat until smooth. Add chocolate chips and 3/4 cup mini marshmallows. Place bowl in fridge and allow to cool for 10 minutes.
  4. Using a spoon, drop 1 inch balls of dough, 2 inches apart, onto prepared cookie sheet. The dough is pretty thin, so don't be worried if they flatten quite a bit. Sprinkle cookies with extra marshmallows.
  5. Bake for 15 minutes, or until set and crackly. Let cool on cookie sheets 3 minutes; then transfer to a cooling rack until cool. Repeat with remaining dough.
  6. Enjoy!

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