Hot Chocolate Cookies
Submitted by: Jamie Buchanan, Communications Content Manager
Ingredients:
1/2 cup butter
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12 oz. semi-sweet chocolate chips 1 1/3 cups brown sugar, packed
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3 large eggs 2 tsp. vanilla
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1/4 cup cocoa powder
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1 ½ cups flour
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1 ½ tsp baking powder
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¼ tsp salt
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• 8 oz. dark chocolate cut into ½ inch pieces • 12 large marshmallows cut in half (I use 3 mini marshmallows per cookie instead, it’s cuter 😊 )
Directions:
• To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power 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 Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. • To 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. • Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. • Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. • Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it. • Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. • Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center. • Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie. • Place marshmallow on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres. • Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool.
Notes:
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