Double Chocolate Marshmallow Cookies |
|
 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 5 |
|
Chocolaty cookies with mini marshmallows. Yummy. These cookies actually seem to age well, and taste even better after a couple days... if they stick around long enough! Note: Do not refrigerate the dough or it will become too hard to handle. You may have to let it sit out longer than half an hour depending on the room temperature, otherwise the dough will not cooperate and will be too soft (because of the melted chocolate). Ingredients:
1 lb semisweet chocolate, chopped |
2 cups all-purpose flour |
1/2 cup dutch-processed cocoa powder |
2 teaspoons baking powder |
1 teaspoon salt |
10 tablespoons unsalted butter, room temperature |
1 1/2 cups brown sugar, packed |
1/2 cup white sugar |
4 large eggs |
2 teaspoons instant coffee granules (esspresso) |
2 teaspoons vanilla extract |
2 cups mini marshmallows |
Directions:
1. Melt chocolate over a double broiler, stirring occasionally until smooth.
2. Sift together flour, cocoa, baking powder, and salt, set aside.
3. In a medium bowl, cream butter with the sugars.
4. Beat in eggs, one at a time. Add coffee powder, vanilla, and blend. Stir in the melted chocolate.
5. Use a wooden spoon, stir in the dry ingredients just until everything comes together. Add in marshmallows before dough sets.
6. Cover and let stand for 35 minutes or longer so the chocolate can set. (do not refrigerate).
7. Preheat oven to 350°F Line cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls. Make sure to leave 2 inches all around for room to spread.
8. Bake 8 to 10 minutes. Allow to cool on baking sheet for 10 minutes before transferring to wire racks to cool.
|
|