Fresh out of the oven or three seconds in the microwave, these chocolate-packed cookies form the perfect "hot chocolate" base for the melty marshmallow and dark chocolate kiss they're each topped with.
Recipe (Makes 2-3 dozen)
- 1/2 cup unsalted butter
- 10 ounces chopped semisweet chocolate
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups light brown sugar
- 3 eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 12-18 jumbo marshmallows
- 2-3 dozen dark chocolate kisses
Directions:
- In a medium pot, stir butter and frequently over medium heat until smooth, and let cool for 15 minutes
- In a large bowl, mix brown sugar, eggs, and vanilla
- Add cooled chocolate and mix until just combined
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt
- Slowly add flour mixture to chocolate egg mixture and stir until just combined
- Refrigerate for one hour or more
- Preheat oven to 325 degrees and line cookie sheets with parchment paper
- Use a spoon to form dough into one inch balls and space 2 inches apart, flattening slightly
- Bake for 12-14 minutes, until tops begin to crinkle
- Cut marshmallows in half, press a chocolate kiss into each half, and top cookies with the combo, chocolate side down
- Bake cookies for another 4 minutes, until marshmallows begin to soften
- Top each cookie with more grated chocolate, cool on baking sheet for 2 minutes, and then move to a cooling rack to cool completely
Happy Baking!
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