"hot chocolate" & toasted marshmallow cookies
This recipe is from Ghirardelli who credits: "Bigger Bolder Baking's" Gemma Stafford. I have cookie stars and thoughts of the holidays dancing in my head at the moment. I'm posting it here for safe keeping.
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yield
serving(s)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For "hot chocolate" & toasted marshmallow cookies
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3/4 cghirardelli® 60% cacao bittersweet chocolate baking chips (for melting)
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1 call-purpose flour
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1 Tbspghirardelli® unsweetened cocoa powder
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1/2 tspbaking soda
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1/4 tspsalt
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6 Tbspbutter, softened
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1 csoft brown sugar
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2 smeggs
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1 tspvanilla extract (optional)
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2 1/4 cghirardelli® 60% cacao bittersweet chocolate baking chips (for mixing)
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30 lgmarshmallows
How To Make "hot chocolate" & toasted marshmallow cookies
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1Melt the 3/4C chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
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2Sift all of your dry ingredients together in a bowl and stir together. Beat the butter and sugar together until thick and creamy. Beat in your eggs one by one.
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3Add in your cooled melted chocolate and vanilla extract. Continue beating until your ingredients are well mixed.
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4Fold dry ingredients into the mix and the remaining chocolate chips and mix until combined.
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5Scoop your cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
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6Bake at 350°F for 8 - 9 minutes. Take care not to over bake as these cookies should be almost brownie-like.
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7Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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