Hot Chocolate Cookies

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Hot Chocolate Cookies

I just made these and they are pretty rich. If I make them again I would use half milk chocolate chips and half semi sweet in the batter as they were a little too much for me, though I lean towards milk chocolate anyway. Some variations that I used were putting a peppermint pattie under the marshmallow and that was really good. I also used milk chocolate Dove squares on some and that was nice and reduced the chocolate intensity. The caramel Dove squares might also be a good variation. Thanks for the great recipe Averie! Paula

INGREDIENTS

• about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
• about 12 large marshmallows, cut in half
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened natural cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup unsalted butter
• one 12-ounce bag semi-sweet chocolate chips
• 1 1/4 cups light brown sugar, packed
• 1/4 teaspoon salt

INSTRUCTIONS

1. Frsit, 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 (You’ll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
2. Next, 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.
3. Then Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
4. Then Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
5. Next, 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.
6. Next, Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. 
7. Then Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
8. Then Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
9. Next, Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
10. Then Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
11. Next, 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.
12. Then Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
13. Enjoy It !

Recipes adapted from : kitchenfunwithmy3sons.com