This year a friend gave us a year-long subscription to the Everyday with Rachael Ray magazine. She knows how much we like to cook! We've enjoyed making recipes from the cookbook all year long, but there was one cookie that required immediate action. The Hot Cocoa Cookie. I brought it to a cookie exchange a few weeks ago, and it was G.O.O.D.
Hot Cocoa Cookies
1 stick (4 oz) of butter
20 oz chopped semi-sweet baking chocolate bar (divided)
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/3 tsp salt
1 1/4 cup brown sugar
1 1/2 tsp vanilla extract
In a pot, over medium heat, melt 1 stick of butter and 12 oz of chocolate, chopped. Continuously stir until mixture is smooth. Remove from heat and let cool for 10 minutes.
In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
In your mixer (or use beaters if you don't have a mixer), beat together the brown sugar, eggs, and vanilla for about 2 minutes, or until smooth. Beat in the cooled chocolate mixture until it's well incorporated. Add the flour mixture in two batches, mixing on low until well combined. Place bowl of dough in the fridge for at least 1 hour, or until you are ready to use it (within 48 hours). (I live in a high altitude, and so I added an additional 1/2 cup to 3/4 of a cup of flour. The mixture should resemble a thick brownie batter. Once dough is chilled, it is a lot more firm, so don't get distressed if it seems too thin.)
Preheat your oven to 325 degrees. Line two baking sheets with parchment paper. Scoop out about a tablespoon of dough and roll it between your palms until it is the shape of a ball. Arrange about 12-16 balls of dough on the cookie sheet and then flatten a bit with your fingers.
Bake for 10 minutes. Tops should be just starting to crack.
While your cookies are cooking, slice your marshmallows in half and chop your chocolate into 1 inch chunks.
Take one marshmallow half and one chunk of chocolate, and press it into the cookie, with the chocolate chunk going inside the cookie, and the marshmallow resting on top.
At this point, I flattened the marshmallow against the cookie, then sprinkled some slivers of chocolate on top of each marshmallow.
Put the cookies back in the oven for an additional 2-3 minutes. This will cause the chocolate inside the cookie to get nicely melted.
Remove cookies from oven, and let them rest on the pan for about five minutes. Then, carefully remove cookies from pan using a spatula, and place on a cooling rack. Cookies are best eaten when warm. The marshmallow is ooey gooey and the chocolate is rich and soft. It really does taste like hot cocoa in your mouth.