Based on the fluctuations in traffic to my blog over the past couple weeks, one thing is clear: y’all like the dessert posts.
And I hate to disappoint. So without further ado, I present Hot Cocoa Cookies.
To make your own ooey gooey sticky cookies, start by melting the following ingredients in a sauce pan over low heat:
- 1 stick (8 tbsp) unsalted butter
- 12 oz semisweet chocolate (you’ll need more for another step later)
Stir regularly until it’s melted and smooth, then let the mixture cool for about 15 minutes while you do the next steps.
- 1 1/2 cups flour
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Yeah, I like my bowls with a side of self-empowerment…
In a separate, larger bowl combine:
- 1 1/4 cups light brown sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
Using an electric mixer, combine them until smooth. Add the dry mixture from above gradually. Then refrigerate the dough for an hour (*I found 45 minutes to be enough).
When you’re ready to get baking, preheat the oven to 325° and line your baking sheets with parchment paper. Using a tablespoon measurement, scoop out the dough onto the parchment paper. You don’t want the cookies to be too big or the cookie:marshmallow ratio will be all out of whack.
Bake for about 10 minutes. While they’re baking, break a bar of chocolate into 1/2″ pieces and snip marshmallows in half.
When you remove the cookies from the oven, top each with a piece of chocolate and half a marshmallow. Pop them back in the oven for about 4 minutes. I also tried broiling them for just a couple minutes, which gives a the marshmallow a nice golden brown topping.
Optional: Finally, when they’re finished baking, top the cookies with chocolate shavings (I made these by using a vegetable peeler to shave a candy bar).
Enjoy… and tell your friends that desserts are back, so they should totally start reading my blog again 🙂