I’ll be back with plenty more peppermint goodies on Thursday, but today we are talking cocoa cravings. We all get them. Often I feel like that silly-looking bird from the Cocoa Puffs commercial, shouting “kookoo for cocoa puffs!” but in reality I’m nuts for just about any kind of chocolate.
Milk, white, dark, hot, cold, and so when I saw my friend Baker Becky post these hot cocoa cookies awhile back, I knew I would keep them in my “Make These When Craving Chocolate” pile…which is forever turning into a giant mess.
I was a tad worried when whipping these up though, since the dough had the consistency of chocolate frosting….
and then a quasi chocolate play-dough feel..
WHICH could have been my fault because lazy Jess microwaved her butter and chocolate instead of using a double boiler; which could have possibly ever so slightly caused the chocolate to seize.
But then I threw all my worries into the wind when I realized…they’re just going to get covered with delicious chocolate and melty, ooey, gooey marshmallows. How bad could it turn out?
Not bad my friends, not bad at all. My worries about the cookie dough consistency were completely unfounded. I think the strangeness I was so concerned about was just what the cookie needed in order to spread and crack into cookie cuteness.
Slight word of caution though. The pans, naturally, are very hot when you take them out of the oven to push the marshmallows in. Why I couldn’t grasp that the cookies would also be very hot still boggles my mind. Push gently and quickly so as to not burn your fingers!
Oh and buy yourself an actual hunk of chocolate to grate over these…I attempted to grate Hershey bars since it was all I had, and it will melt in your hands before you manage to get any of it onto the cookies. Chuckle all you like, but this college girl is thrifty and why buy more chocolate when I already had some?
Then again, who ever heard of having too much chocolate? Point taken.
I love these cookies because they aren’t just Christmas Cookies, or holiday cookies. They are just wonderful winter cookies. The weather gets colder and colder, and even after the New Years, you can still whip up a batch of these cookies to the delight of all those around you.
Or just you. No one, especially me, will judge if you eat
all some of them yourself.
Hot Cocoa Cookies
Via Baker Becky
1/2 cup (1 stick) butter
12 oz semisweet chocolate chips
1 1/2 cups flour
1/4 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups brown sugar, tightly packed
3 eggs, room temp
1 1/2 tsp vanilla
30 large marshmallows, cut in half lengthwise
7-8 oz chocolate bars, cut into 1 inch squares/chunks
extra chocolate for grating/garnish
1. In medium saucepan, melt butter and chocolate chips over medium/low heat, stirring frequently. Let cool for 15 minutes.
2. In a medium bowl combine flour, cocoa powder, baking powder and salt. Set aside.
3. In a large bowl, beat eggs, vanilla and brown sugar until smooth. Beat in melted chocolate/butter mixture until just blended. Slowly add the flour mixture to the wet ingredient mixture, blending on low speed until well combined. Refrigerate dough for 1 hour.
4. Preheat oven to 325 and line cookie sheets with parchment paper. Place a chocolate square on the cut side of each of the marshmallow halves, and set aside until ready to use.
5. Scoop out tablespoonfuls of dough and roll into balls. Place on prepared cookie sheet, leaving 2 inches for spreading. Gently press each cookie to flatten slightly, then bake at 325 for 10-12 minutes, or just until the cookies begin to crack.
6. Remove from oven (DO NOT turn off the heat!) and quickly but gently place the chocolate/marshmallow pieces in the center of the cookie, chocolate side down. Place back in oven for 2-4 minutes, or until marshmallows are puffy.
7. Grate chocolate over still hot cookies. Transfer cookies to wire rack to cool.
Makes approximately 3 dozen cookies (and are delicious reheated for a few seconds in the microwave!)
All Photos And Writing Copyright © 2012 Jessica Gonzalez | On Sugar Mountain