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Choco-Mallow Drops




Source of Recipe


Genia


Recipe Introduction


These cookies, like chocolate crinkles, are striking-looking. A deep, dark chocolate cookie is topped with 1/2 a marshmallow, then drizzled with chocolate ganache.



List of Ingredients




1-3/4 cups unbleached all purpose flour
1/2 tsp EACH: baking soda & salt
1/2 cup unsweetened cocoa powder, preferably Double-Dutch Dark Cocoa
1/2 cup shortening
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup milk
24 regular-sized marshmallows, halved across the equator

TOPPING:
1 cup chopped bittersweet or semisweet chocolate
1/2 cup light cream, evaporated milk or whole milk


Recipe



Dough:

In med-sized mixing bowl, whisk together flour, baking soda, salt & cocoa; set aside. In separate bowl, beat together shortening, sugar, egg & vanilla; beating until mixture is light-colored & creamy. Alternately add dry ingredients to shortening mixture with milk, stirring to blend after each addition.

Shaping:

Using a tsp cookie scoop, your fingers or a spoon, scoop out small balls dough 1-1/4" diameter. Place on lightly greased or parchment-lined cookie sheets, leaving about 1-1/2" between each cookie. Bake cookies in preheated 350F oven 8 minutes. Remove from oven; top each cookie with 1/2 a marshmallow, cut side down. Return cookies to oven; bake an additional 4 minutes ; marshmallows will feel slightly soft when touched. Remove cookies from oven; gently flatten each marshmallow 1/2 with back of spoon. Allow cookies to cool completely.

Topping:

In microwave-safe bowl or small saucepan, combine chocolate & cream or milk. Heat mixture until milk is hot; remove from heat; stir till chocolate melts, reheating, if necessary. Dip out a bit with a spoon & see if it'll drizzle off the end; if not, add additional milk or cream till it will. (It won't be a smooth drizzle, but it should flow fairly easily.) Using spoon, drizzle a bit of chocolate atop each cookie; any leftover can be used on ice cream. The chocolate will harden as it cools.