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Monday
Nov142011

Hot cocoa cookies

I am a teeny bit obsessed with the cookies from the most recent issue of EveryDay with Rachael Ray magazine. This recipe is the second of many cookie recipes on my list to make this holiday season. Sweets are taking over my life! Just ask my coworkers. They get my leftovers, and I think they are starting to resent the way I am forcing them to eat sinful treats. 

I don't think I need to tell you that these were tasty. The photos sort of speak for themselves..

Ooey gooey chocolatey marshmallowy deliciousness. Hot cocoa in a cookie!

In a medium saucepan, melt together:

1 stick (4 ounces) unsalted butter

12 oz. chopped semisweet chocolate (bars)

Stir frequently over medium heat until smooth. Let cool for 15 minutes.

In a medium bowl, whisk together:

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Using an electric mixer, beat together:

1 1/4 cups light brown sugar

3 eggs, at room temperature

1 1/2 teaspoons pure vanilla extract

Beat on 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.

Preheat the oven to 325 degrees F. Line 2 large baking sheets with parchment paper. 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, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares. Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven and 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 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.

Enjoy! More cookies to come!

 

Hot Cocoa Cookies

Hot chocolate, magically transformed into a cookie. BEST. COOKIES. EVER.

Serves: 3-4 dozen

Total time: 2 hrs, plus chilling time

Hot Cocoa Cookies



Ingredients:

  • 1 stick (4 oz.) unsalted butter
  • 7 bars (3.5 oz. each) semisweet chocolate – 12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest for garnish
  • 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 light brown sugar
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 30 marshmallows
Instructions:
  1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. 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.
  4. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. 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.
  5. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
  6. 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.
  7. 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.




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Reader Comments (145)

Thanks for the recipe! My friend and I just made these, and they turned out AMAZING! Definitely a keeper!

11.30.2011 | Unregistered CommenterZie

My goodness these look amazing!

I am making these today with some of my leftover Dove Chocolate and I am so looking forward to it!

12.3.2011 | Unregistered CommenterLaura

These sound wonderful! Perfect for a cold winter night in front of the fire (just like regular cocoa!)

12.4.2011 | Unregistered CommenterMrs. L

I just baked these today as well, and they are awesome!! I love it when a recipe works the way it should!

12.4.2011 | Unregistered CommenterMelissa

when i pull the dough out of the fridge is it supposed to be really hard and feel like sculpting putty? maybe i made them wrong :(

12.4.2011 | Unregistered CommenterRebecca

these look amazing! found you on FG

and then I come here and see the 24-70mm lens right away on your sidebar.

Im in the right place; that's my fave lens too.

Hi Rebecca! The dough should be firm, but moldable. I don't know what sculpting putty feels like, but if you have it in the fridge for an hour you should be good! Let me know how they turn out!
Megan

12.4.2011 | Registered CommenterMegan Porta

I made these recently as a test before a big cookie project in about a week. They were great right out of the oven. I tried them and had several others try them the next day. They are still very good, even when not warmed up. My plan next time, is to remove them from the oven during the initial baking time a few minutes earlier (probably 9 or 10 minutes) than what the recipe calls for (12 minutes), put the chocolate and marshmallow on top and put them back in as the recipe calls adding the additional time back on at this point (totaling 6 or 7 minutes). I felt like the cookies needed extra time in the oven with the marshmallows on them. They also looked very pretty when the marshmallows started to brown slightly, which then was a little too much time in the oven and I think they were slightly over cooked. Hope this helps others who are thinking of making these cookies!! They are great and I am still planning to make them for my big cookie project, which the slight adjustments mentioned!!

12.4.2011 | Unregistered CommenterJen

How many does it make?

12.4.2011 | Unregistered CommenterAubrey

Hi Aubrey! This made quite a few cookies. Between 3-4 dozen.
Megan

12.5.2011 | Registered CommenterMegan Porta

I just tried baking these and they taste fantastic! My only issue is that, after refridgerating the dough for an hour, it's really hard and the cookies aren't melting very well, they just sort of look like they're stuck in a casing and are about to pop out (if that makes any sense! haha) Any suggestions on how to fix this next time?

12.5.2011 | Unregistered CommenterCarolyn

What I did with the dough after refridgerating was use a spood to scrap off about a tablespood worth and then roll it into a ball. It worked great! As soon as the dough starts to warm up it gets very sticky, so it is perfect because really hard out of the refridgerator.

12.6.2011 | Unregistered CommenterJen

I made these for a christmas party tonight and they were such a hit!!!! People had like 5 or 6 of them...and they had been in my ice cold car for a while before too. The only differences I made was I used 1.5 Tbsp/ball of dough, baked them for 8-10 min, topped wish chocolate chunk and marshmallow, then sprinkled with crushed candy cane (makes them soo festive) and grated chocolate, then put back in the oven for 2-3 minutes. They stayed very chewy and oh soo fudgey! Such a keeper!!!

12.11.2011 | Unregistered CommenterErin

I just made these tonight! Delicious and delightful! Thanks for the recipe guys.

12.11.2011 | Unregistered CommenterStacy

So I made these for a holiday party this past weekend and not only were they super easy--but they were basically inhaled by everyone. They were so great adn delicious, they didn't last long at all. Will definitely make them again!

12.12.2011 | Unregistered CommenterMarta

These look so good! What brand of chocolate is everyone using?

12.13.2011 | Unregistered CommenterColette

I was wondering if the chocolate called for in the recipe is baker's chocolate or some other type of semi-sweet chocolate. Thanks!

12.19.2011 | Unregistered CommenterKayla

Yep, I just used Baker's!
Megan

12.19.2011 | Registered CommenterMegan Porta

How many cookies does this recipe make?

12.21.2011 | Unregistered CommenterMelanie

I found these on Pinterest and baked them for Christmas. They are delicious! Just curious if anyone has any advice for packaging. I don't want the the marshmallows to get crushed in a cookie tin, but perhaps they are sturdy enough? Thanks!

Melanie, This recipe makes about 3-4 dozen cookies.

Leah, I think they would be just fine in a tin! This is what I used to transport a batch to a friend's house a few weeks ago. Good luck!
Megan

12.23.2011 | Registered CommenterMegan Porta

Oh yummy that seems like a good dessert to eat in cold,snowy and freezing day just looks like a piece of Heaven good job with having a big imagination to create this masterpiece :)

12.30.2011 | Unregistered CommenterVedette

Wow this looks so good. I'm obsessed with chocolate

12.30.2011 | Unregistered CommenterCodes for Plndr

Just made these and am eating one fresh out of the oven now.. So delicious! Love how the chocolate center melts in your mouth!!

12.30.2011 | Unregistered CommenterKatherine

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