We did a cookie exchange last weekend and they were a huge hit.
These cookies look so heavenly yummy. Perfect present for Christmas
- 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
- In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- Using an electric mixer, beat the sugar, eggs and vanilla at 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 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, 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; 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 the remaining chocolate over the hot cookies.
- Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate.
- Bake each batch on a clean sheet of parchment.
Hot Cocoa Cookies
4/ 5Oleh Arbuzs Corps