Friday, December 16, 2011

Christmas Cookie #6 - Hot Cocoa Cookies

I am starting to feel a little better about Christmas being only 9 days away.  My Christmas trees are up and the house is decorated inside and out.  I have some presents bought and some gifts being shipped to the house.  I have my wrapping paper, bows, gift cards and gift tags all here ready to go.  My children's stockings will be stuffed with plenty of items that I already have.  And my Mom's package is ready to ship to Florida.  Things are looking good.  

I saw these in the December 2011 issue of  They looked different than the usual cookie and like they would be very chocolaty which is what I was looking for.

If you want to make the marshmallows soft again after they have cooled put the cookies in the microwave for about 15 seconds before eating - delicious!!

1 stick unsalted butter
7 bars 3.5 oz each semisweet chocolate - 12 oz chopped, 7 oz. cut into 1" squares and rest for garnish
1-1/2 cups flour
1/4 cup unsweetened cocoa powder
1-1/2 tsp baking powder
1/4 tsp salt
1-1/4 cups light brown sugar
3 eggs at room temperature
1-1/2 tsp vanilla extract
30 marshmallows cut in 1/2

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 and salt.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes.  Mix in cooled chocolate mixture just until blended.  Add the flour mixture in two 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 at least 30 minutes before shaping.

Position a rack in the upper third of the oven and preheat to 325 degrees.  Line two large cookie sheets with parchment paper.  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 crack about 12 minutes.  Meanwhile snip marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides of the marshmallows so the chocolate sticks to the marshmallow.

Remove the cookie sheets from the oven, gently press a marshmallow half, chocolate side down onto each cookie. 

Bake until the marshmallows are just softened about 4 minutes.  Transfer the pans to racks to cool for 5 minutes.  Grate the remaining chocolate over the hot cookies.  Using a spatula, transfer the cookies to the racks and let cool.  Repeat the process with the remaining dough, marshmallows and chocolate pieces.  Bake each batch on a clean sheet of parchment paper.

Enjoy!! Susan

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