I'm just back from a short-but-sweet trip to one of my favorite places...Carmel! I was in need of a quick de-compression from school, work, etc. and Carmel has everything I love....beaches, wineries, romance, shopping, great restaurants, and hiking! Weekend over :( time to get back to work and prepare for my last two mid-terms....ugh!
Before I do, I had to share these fabulous cookies with you.....Hot Cocoa Cookies!!! YUM! This is a Rachel Ray recipe, and I don't know why she always says she doesn't much care for baking....when she created this fabulous recipe!
The cookies are a rich, chocolatey cookie that is baked until just done....
Then topped with half a large marshmallow into which a small chunk of chocolate has been stuck. I chose to use milk chocolate because I had some hersheys bars in the house but you should feel free to use milk or dark chocolate.
Pop the cookies back in the oven for a few minutes, just until that marshmallow gets a little gooey and the chocolate melts.
After the cookies cool for just a few minutes, you can eat them and enjoy all that melty, gooey goodness! The cookies were good later after they had cooled but according to my son Max, they are best RIGHT out of the oven!! :)
I made these for a friend at school who was having a birthday and doesn't mind being my guinea pig for new recipes. I had never made them before and was so happy to see that the recipe is perfect! Happy Birthday to Julie and Yay me for finding another great recipe!!
Hot Cocoa Cookies via Rachel Ray
1 stick (4 oz.) unsalted butter
12 ounces semisweet chocolate chips
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups (packed) light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
30 large marshmallows
7-8 ounces milk chocolate or semi-sweet chocolate bars cut into 1 inch chunks
Semi-sweet chocolate bar to grate over the top of cookies
In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
Position a rack in the upper third of the oven; preheat to 325 degrees . Line 2 large cookie sheets with parchment. Using a tablespoon, scoop the dough and roll between your palms to 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.
Meanwhile, snip marshmallows in half crosswise 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.
Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.
This recipe shared on:
Foodie Friends Friday
My Turn For Us Freedom Fridays
Chocolate, Chocolate and More Chocolate "Thursday's Treasures"
21st Century Housewife - Gallery of Favorites