It’s almost Thanksgiving which means there will be an abundance of fantastically delicious food that chances are will be 1000 times better than Bruff. This also means that you’ll probably have access to a kitchen, in which case I discovered the perfect recipe for a blustery day in. If you love hot chocolate, this recipe is perfect for you, because the drink now comes in a cookie form! It’s delicious, gooey and oh-so chocolaty. Even though the recipe might seem a little labor intensive, it’s well worth it! Enjoy!!
Hot Cocoa Cookies!
In a medium saucepan, melt together:
1 stick (4 ounces) unsalted butter
12 oz. chopped semisweet chocolate (bars)
Stir frequently over medium heat until smooth.
Let cool for 15 minutes.
In a medium bowl, whisk together:
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Using an electric mixer, beat together:
1 1/4 cups light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
Beat 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 325 degrees F. Line 2 large baking 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 of the cookies crack, about 12 minutes. Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. 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 and 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.
Grate 5 ounces of semisweet 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. Bake each batch on a clean sheet of parchment paper.