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Hot Cocoa Cookies

Saturday, January 7, 2017 21:18
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(Before It's News)

I actually baked these cookies in early December and am only now just getting to where I can show them to you.  There were just so many other things in the queue!  That's the holidays for you!

So, Hot Cocoa Cookies.   I have adapted this recipe from one that I found on The Recipe Critic.  From the moment I saw them, they were cookies that I really wanted to bake.

She got the recipe from Rachel Ray, and well, who knows who Rachel Ray got it from.  Maybe Martha Stewart.  As they say there is really nothing new under the sun, only new ways of doing things.

With these you get a lovely fudgy, almost “brownie-like” cookie . . . soft and chewy in the middle, just like a good brownie should be  . . . Take care not to overbake them . . .  to do so would take away from that brownie-ness.   There is some more chocolate tucked underneath the marshmallow.  You bake the cookies first and then add the chocolate to the top and cover with half a marshmallow, returning them to the oven very briefly to melt the marshmallow.

Mmmm . . . these are so good.  Just like a warm mug of hot cocoa and a hug.  I dusted them with a bit of cocoa powder just to dress them up a bit.  I thought it looked quite pretty and so did the people I gifted them to.   Delicious was the verdict!  

*Hot Cocoa Cookies*

Makes about 4 dozen

 

These are rich like a brownie with the added touch of some melted marshmallow on top with a sweet chocolate surprise sandwiched in the middle. Full on chocolate decadence!  Plan ahead as the dough need to chill for at least an hour prior to baking. 

125g unsalted butter (1/2 cup)

12 ounces semi sweet chocolate chips

210g of plain flour (1 1/2 cups)

30g cocoa powder (1/4 cup, not drinking chocolate)

1 1/2 tsp baking powder

1/4 tsp salt

275g soft light brown sugar (1 1/4 cups, packed)

3 large free range eggs, at room temperature

1 1/2 tsp pure vanilla

24 large marshmallows

extra chocolate chips for filling

more cocoa powder for dusting

Melt the butter along with the chocolate chips over low heat in a large saucepan.  Remove from the heat and set aside to cool for about 15 minutes.  Sift together the flour, cocoa powder, baking powder and salt.  Beat the sugar into the melted chocolate and butter mixture.  Beat in the eggs one at a time.  Stir in the vanilla and the flour mixture until you have a smooth mixture.  It will be like a thick batter but not stiff like a cookie batter.  Cover and chill in the refrigerator for at least an hour until firm. 

Preheat the oven to 170*C/325*F/gas mark 3.  Line several baking sheets with baking paper.  

Shape the dough into 1 inch balls and place on the baking paper lined baking sheets, leaving 2 inches of space in between.  Press down lightly with your fingers to flatten the balls slightly. 

Bake for 12 minutes or just until the cookies are puffed and begin to crack.  While they are baking cut the marshmallows in half.  Top the cut side with 3 or 4 chocolate chips.   Take the cookies from the oven and top each with a marshmallow half, cut/chocolate side down.  Return to the oven for a further 4 minutes.  Remove from the oven and cool.  Dust with a bit of cocoa powder.  Store in an airight container with wax paper in between.

These are sure to become a real favourite with the family.  I hope you will give them a go!  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

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