Hot Cocoa Cookies
Source of Recipe
Adapted from Pip and Ebby
List of Ingredients
1 stick (4 ounces) unsalted butter
12 oz. semisweet chocolate, chopped
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
2 teaspoons vanilla
15-20 large marshmallows
3 large (4.4 oz.) Hershey's milk chocolate bars
Recipe
In a medium saucepan over low heat, melt butter and 12 ounces semi-sweet chocolate. Stir frequently until smooth. Let cool for 15 minutes. In a medium bowl, whisk together flour, cocoa, baking powder and salt. With an electric mixer, beat the brown sugar, eggs and vanilla on 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 comined. Refrigerate the dough for at least 1 hour.
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll into 1-inch balls.
Arrange cookies 2 inches apart on prepared sheets, flattening slightly with the palm of your hand. Bake until the tops of the cookies crack, about 7-8 minutes. Meanwhile, cut the Hershey bars into 1-inch squares, saving some chocolate to grate over the finished cookies. Snip the marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
Remove the cookies from the oven and gently press a marshmallow half, chocolate side down, into each cookie. Return to oven and bake until the marshmallows are just softened, about 4 minutes.
Cool on pans for 5 minutes before transferring to wire racks to cool completely. Grate additional chocolate over cookies to garnish.
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