Hot Chocoate Cookies

April 23, 2014

• 1 stick unsalted butter
• 1 ½ lbs semisweet chocolate (7  3.5 oz. bars) 12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest grated for garnish
• 1 ½ cups flour
• ¼ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 ¼ cups light brown sugar
• 3 eggs
• 1 ½ teaspoons vanilla
• 30 large marshmallows

In a medium saucepan, melt the butter and 12 oz. chopped chocolate. Set aside to cool.
Beat the sugar, eggs and vanilla at low speed until smooth. Mix in the cooled chocolate mixture just until blended.
Sift the flour, cocoa powder, baking powder and salt. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour.

Preheat oven to 325°.  Line 2 large baking sheets with parchment paper. Using an ice cream scoop form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Snip the large marshmallows in half and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.

Grate the remaining chocolate over the hot cookies.