A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.
Ingredients:
1 stick (1/2 cup) unsalted butter
12 oz semisweet chocolate bars or semisweet chocolate chips
1½ cups flour
¼ cup unsweetened cocoa powder
1½ teaspoons baking powder
¼ teaspoon salt
1¼ cups (packed) light brown sugar
3 eggs, at room temperature
1½ teaspoons pure vanilla extract
30 marshmallows
7.5 ounce semisweet chocolate bars cut into ½ inch squares for garnish
Instructions:
In a medium saucepan melt the butter and chopped chocolate on medium low heat stirring frequently. Once melted remove from burner and allow to cool for 15 minutes.
In a medium bowl, whisk together the flour, cocoa powder, salt and baking powder. Set aside.
In a mixer, mix together the eggs, brown sugar, and vanilla until smooth. Add the cooled melted chocolate. And lastly add the dry flour ingredients in two batches into the dough. The dough will be almost like a thick cake batter consistency. Allow to chill in the fridge for an hour so that the dough is easily shaped.
Once the dough is chilled, line baking sheets with parchment paper. Roll the dough into 1 inch balls and place 2 inches apart on the parchment paper. Flatten the tops slightly.
Bake at 325 degrees for about 12 minutes or until the cookie edges start to crack. While they are baking, cut marshmallows in half and stick one square of chocolate onto each of the cut sides.
Once the cookies are done remove from the oven and stick a marshmallow chocolate side down into each cookie. Put back into the oven for about 4 minutes until the marshmallows are soft. Remove from the oven and transfer to cooling racks to cool. Grate additional chocolate over the top for additional garnish.
From: allrecipes
