Hot Cocoa Cookies

As an aspiring chef or baker or whatever I am, I end up making a lot of desserts. And why not? Dessert is as tasty as it is popular, and there are so many to choose from! This time I was in the mood for cookies, since I had yet to post any cookies here in Screw Your Diet. Not just any cookies, though. These cookies are like a cup of rich hot chocolate topped with marshmallows, and they will blow your mind.

Recipe adapted from Pip & Ebby

Difficulty: Medium
Active Prep Time: About 30 minutes
Total Prep Time: About 2 hours
Special Equipment: Electric Hand Mixer

Ingredients:

• 1 stick (4 ounces) unsalted butter
• About 22 ounces semisweet chocolate
• 15 - 20 large marshmallows
• 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, at room temperature
• 1 1/2 teaspoons pure vanilla extract

Instructions:

1. In a medium saucepan, melt together butter and 12 ounces of semisweet chocolate (chopped)

2. Stir frequently over medium heat until the mixture is smooth. Let cool for 10 – 15 minutes.

3. In a small sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

4. In a separate, medium sized bowl, mix brown sugar, eggs, and vanilla extract using an electric hand mixer. Beat on low speed until smooth, about 2 minutes.

5. Pour in the cooled chocolate mixture and mix until just blended.

6. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

7. Preheat the oven to 325º F and line 2 large baking sheets with parchment paper.

8. 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.

9. Bake until the tops of the cookies crack, about 12 minutes.

10. While they bake, cut about 8 ounces of semisweet chocolate (bars) into 1-inch squares. Snip marshmallows in half and stick 1 square of chocolate onto the cut side of each one.

11. When the 12 minutes are up, 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.

12. Transfer the pans to racks to cool for 5 minutes.

13. Grate the remaining 2 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool.

Additional Notes:

• Store these in an airtight container, but do not freeze.
• Cookies are best served warm, so if you’re not serving them fresh from the oven, be sure to warm them up again first.