Frozen Hot Chocolate Cookies

• Salted butter – ¾ cup, softened (170g)
• Brown sugar – ¾ cup (150g)
• Granulated sugar – ¼ cup (50g)
• Large eggs – 2 (approx. 100g)
• Vanilla extract – ½ tablespoon (7g)
• All-purpose flour – 2 cups (240g)
• Cocoa powder – 1 cup (85g)
• Cornstarch – ½ tablespoon (4g)
• Baking soda – 1 teaspoon (5g)
• Salt – ½ teaspoon (2g)
• Hot cocoa mix powder – ½ cup (60g)
• Marshmallow fluff – for filling

• Heavy whipping cream – 1½ cups (360g)
• Powdered sugar – ¼ cup (30g)
• Hot cocoa mix powder – ½ cup (60g)

In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar on high for 4–5 minutes.

Add the eggs and vanilla extract and mix for another minute until fully combined.

Add in the flour, cocoa powder, cornstarch, baking soda, salt, and ½ cup of hot cocoa mix powder. Mix on medium-high speed until the dough comes together.

Using a 3-ounce cookie scoop, portion out six 6-ounce cookies onto a parchment-lined baking sheet. Chill the dough for at least 1 hour. (This batch made 10 additional 3-ounce cookies which I froze for another time!)

Preheat the oven to 400°F (204°C). Bake the cookies for 7 minutes.

Remove from the oven and use a tablespoon to gently core the center of each cookie. Add about ½ tablespoon of marshmallow fluff into each core.

Return the cookies to the oven and bake for another 4–5 minutes, until the fluff is golden. Let them cool for 1 hour.

While cooling, make the mousse by whipping the heavy cream, powdered sugar, and additional hot cocoa mix powder on high for 4–5 minutes, until stiff peaks form.

Pipe the mousse onto the cooled cookies and finish with a dusting of powdered sugar.