Hot Cocoa Cookies
I am so excited to share these hot cocoa cookies with you! You may have seen this picture on Facebook already – they turned out just as I was hoping they would, and I was so happy with them I just had to share a picture right away. These cookies are exactly what you’d expect – hot cocoa in cookie form. Complete with warm, runny chocolate and a melting marshmallow on top, they are absolutely delicious! Of course they’re best warm out of the oven when everything is nice and gooey, but we found that just a few seconds in the microwave (or a few minutes in the oven if you’re serving a bunch) will bring back that perfect melty texture. Mike (who, by the way, will not actually drink hot chocolate without lots of mini marshmallows on top) absolutely loved these as well. I can’t comment on if anyone else liked them or not because, well, we didn’t exactly share.
*Note: These can successfully be frozen. I sacrificed for you and ate one from the freezer before posting this. A few seconds in the microwave and it was warm and melty.
Hot Cocoa Cookies
Yield: ~60 cookies
1 stick 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 (packed) light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
7.5 oz. semisweet chocolate, cut into 1-inch squares
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. Set aside. In a large bowl, 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. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
Position a rack in the upper third of the oven; preheat to 325 degrees. Line a large cookie sheet with parchment. 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; Using a spatula, transfer the cookies to the racks to cool completely. Repeat the process with the remaining dough, marshmallows and chocolate, baking each batch on a clean sheet of parchment.
from Rachael Ray Magazine, December 2011