In a medium saucepan, melt together-
1 stick (4 ounces) unsalted butter
12 oz. chopped semisweet chocolate (bars)
Stir frequently over medium heat until smooth. Let cool for 15
minutes.
In a medium bowl, whisk together-
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Using an electric mixer, beat together-
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Beat on low speed until smooth, 2 minutes. Mix in the cooled
chocolate mixture just until blended. Add the flour mixture in 2
batches, mixing on low speed until just combined. Refrigerate the
dough for at least 1 hour.
Preheat the oven to 325 degrees F. Line 2 large baking sheets with
parchment paper. Using a tablespoon, scoop the dough and roll
between your palms to form 1-inch balls. Arrange about 16 balls 2
inches apart on each cookie sheet, flattening slightly. Bake until the
tops of the cookies crack, about 12 minutes. Meanwhile, cut 7.5
ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8
marshmallows in half crosswise and stick 1 square of chocolate
onto each of the cut sides.
Remove the cookie sheets from the oven and gently press a
marshmallow half, chocolate side down, into each cookie. Bake until
the marshmallows are just softened, about 4 minutes. Transfer the
pans to racks to cool for 5 minutes.
Grate 5 ounces of semisweet chocolate over the hot cookies. Using
a spatula, transfer the cookies to the racks and let cool. Repeat the
process with the remaining dough, marshmallows and chocolate.
Bake each batch on a clean sheet of parchment paper.
Originally Submitted
12/26/2012
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