Sunday, December 2, 2012

hot cocoa cookies

Baking and the holiday season go hand-in-hand. These cookies will not disappoint. Cocoa, melted chocolate, and oozy marshmallow. You can't go wrong with that combination. 

These hot cocoa cookies are from Rachel Ray's magazine last year. I caught wind of them and knew they would be divine. Divine they were. 

Here's the recipe:

Hot Cocoa Cookies (makes 16 cookies; cut original recipe in thirds)

What You Need
1/3 stick of butter
4 oz. chopped semisweet chocolate (baker's bars of chocolate)
1/2 cup flour
1/8 cup cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup light brown sugar
1 egg, room temperature
1/2 teaspoon pure vanilla extract (I used my homemade stuff for the first time since I made it!)
Large marshmallows, for topping
Chopped/shaved chocolate bits, for topping


Melt butter and chopped semisweet chocolate in pan over medium heat. Stir often until melted. Set aside to cool.

In a bowl whisk flour, cocoa powder, baking powder, and salt.

In another bowl, whisk light brown sugar, egg, and vanilla extract until smooth. 

Take the brown sugar/egg/vanilla extract bowl and add the melted chocolate. Mix until just blended. Add the flour mixture in half at a time (I decided to sift mine in). Mix everything until just blended. Refrigerate for about 45 minutes.

Preheat oven to 325 degrees F. Take your dough and make tablespoon sized balls by rolling to dough in your hand. Flatten balls slightly and set on cookie sheet 2 inches apart from one another. Bake approximately 12-13 minutes, or until the tops of the cookies start to crack.

While cookies are baking, get the toppers ready! Cut bakers chocolate squares into small bits (mine worked out to be quarter cuts). Cut large marshmallows in half. Stick one square of cut chocolate on top of each of the cut sides of the marshmallows. 

When cookies have cooked for about 12 minutes, remove cookie sheets from the oven. Press a marshmallow/chocolate topper on the cookie, chocolate side down. Pop back into the oven for 4-5 minutes, or until marshmallows are oozy and puffy.

After removing from the oven, top hot cookies with chocolate shavings. Let cool for 5 minutes. Transfer to cooling rack. 

These are seriously amazing. They are small enough so you don't feel guilty eating a few at a time. I wanted to show real baking though...not everything turns out perfectly (as seen below). Some marshmallow/chocolate toppers were too big for the cookies and slid off a bit. This didn't matter, as you can move things a bit while they are still warm. 

Try one nearly immediately after they come out of the oven. With milk preferably. The melted chocolate and oozy marshmallow combination are simply priceless. This recipe is seriously here to stay.

Enjoy! You'll thank me later. 

1 comment:

  1. I was Hopi.g you'd post this after seeing the picture on Facebook! Looks yummy.