Monday, December 9, 2013
Hot Cocoa Cookies
When the cold weather rolls around, everyone wants hot chocolate. I had not had hot chocolate in YEARS, until recently, about last week, actually. It was freezing and my mom made hot chocolate, I was in shock, I have since realized that sipping chocolate isn't exactly the most healthy thing ever and do not drink it, usually. I had one sip of her's and realized why everyone loves hot chocolate, I fell in love all over again with hot chocolate. All of my previous inhibitions about why sipping chocolate is bad for you went out the window.
These cookies encompass everything you love about hot chocolate and more. They are the perfect chocolate cookie, that is topped with a chocolate that melts, and a marshmallow, and then more chocolate. These are a perfect treat for when it gets cold outside, they are easy to make and look so pretty. They keep well in an air-tight container, especially if you pop them in the microwave a few seconds to let them get melty and ooey-gooey again.
The cookies call for a one hour chilling time in the refrigerator, don't skip this step. This step makes sure you cookies don't spread and are fluffy.
Source: Everyday Rachel Ray, via Pip and Debby
1 stick of Butter, unsalted
7 bars of Semi-Sweet Chocolate, 3.5 oz. each, 12 oz. chopped, 7.5 oz. cut into 1 inch squares, the rest for garnish
1 1/2 cups of Flour
1/4 cup of Cocoa Powder, unsweetened
1 1/2 teaspoons of Baking Powder
1/4 teaspoon of Salt
1 1/4 cups of Light Brown Sugar
3 Eggs, at room temperature for at least 30 minutes
1 1/2 teaspoons of Vanilla Extract
30 Marshmallows, large size, snipped in half
First, in a medium saucepan, melt the butter and 12 oz. of chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
Now while you chocolate is cooling, in a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Next, using your stand mixer, beat together the brown sugar, eggs, and vanilla extract on low for 2 minutes. Mix in the cooled chocolate until just blended. Add in the flour in two batches and mix until just combined. Refrigerate the dough for one hour.
When ready to make the cookies, preheat your oven to 325 degrees and line 2 baking sheets with parchment paper or silpat mats.
Using a tablespoon measurement, measure out a tablespoon of dough and roll each into a ball. Line on your cookie sheet, flatten them slightly with your palm or the bottom of a glass, 16 should fit on one tray.
Bake for 12 minutes, or until the tops are crackly.
While your cookies are baking, place one piece of chocolate on the cut side of the marshmallow.
Remove the cookies from the oven, and place the chocolate side down onto each cookie, bake the cookies for 4 more minutes. Transfer the pans to cooling racks, and let cool for 5 minutes and spread additional grated chocolate on top. Transfer the cookies to the wire racks to cool completely. Repeat until all cookies have been made.
The Barbee Housewife