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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)

Hi Sara! They stay gooey for a while in the center, but eventually harden. You could pop them back in the oven for a few minutes once you arrive if you want the chocolate to ooze out. Last winter I brought these cookies to a few different gatherings, and I seem to remember the chocolate staying fairly gooey without having to reheat. Good luck!
Megan

11.9.2012 | Registered CommenterMegan Porta

This is exactly the kind of cookie I've been wanting to make!

11.12.2012 | Unregistered CommenterDiana

these look lovely, but I'm a vegetarian and can't eat marshmallows because of the gelatine. Any ideas for an alternative plz???

11.13.2012 | Unregistered CommenterNicky

Hi Nicky, I'm not familiar with vegetarian replacements, unfortunately, so I don't know what else to suggest. Sorry!
Megan

11.17.2012 | Registered CommenterMegan Porta

I realize this was posted a year ago, but I just had to thank you for posting this recipe! They are absolutely scrumptious! I have made these several times now. Of course if they're right out of the oven, they taste the best, but they're still good the next day as well. I made these for a dessert auction and I got really good reviews the following few days. Thanks again!

11.20.2012 | Unregistered CommenterBonnie

I just took these out of the oven. FANTASTIC! Definitely filing under 'keeper' recipes.

11.27.2012 | Unregistered CommenterMegS

I'm wondering if someone can tell if the marshmallows were full size or if they are mini? I'm assuming full size but would like to know for sure
THANKS

11.30.2012 | Unregistered CommenterMelissa

I have made these 4 or 5 times and just made my first batch of them today to start this season off. My boyfriend suggested peppermint flavored marshmallows and they were heavenly! I cheat and use Hershey milk chocolate bars and break them into the small squares and use one square per cookie, makes things a little easier and cheaper than the bakers chocolate. I never cared much for cookies (prefer dough, I know...). But I LOVE these cookies, warm or cool. My favorites by far

12.2.2012 | Unregistered CommenterAdrian

Melissa,
These are full sized, snipped in half. I used mini peppermint marshmallows today (delicious!) and lightly patted 4 mini's into water (shallow water on a plate) and smushed them together and on top of a piece of Hershey chocolate (helping them stay in one place) and they worked well for me.

12.2.2012 | Unregistered CommenterAdrian

The cookies were wonderful but I was wondering if I could substitute semi sweet chocolate chips for the dough instead of the bakers chocolate. I want to make multiple batches for a cookie exchange and it would be more cost efficient if I used the chocolate chips.

12.3.2012 | Unregistered Commenterkathleen

My co-worker brought these in today. I'm not even a cookie person, but these are too good! I only wish I had had it warm. All kinds of brownie-marshmallow goodness!

12.3.2012 | Unregistered CommenterKay Kay

Looks amazing! what happens to the marshmallow when the cookies cool down? the marshmallow won't be as soft anymore, do you re-heat it up everytime you eat it in order to get the same ooey-gooey consistency?

12.6.2012 | Unregistered CommenterJen

My batter is to runny to roll in my hands! What have I done wrong?!?!?! :(

12.7.2012 | Unregistered CommenterSydney

These cookies look delicious, I made them today and followed the recipe to a tee, but they did not look like the picture does at all!.. The cookie in specific not sure what went wrong..they are flat and very dark brown.
They taste good but just don't know why the cookie didn't turn out how it should have..

12.7.2012 | Unregistered CommenterKatrina

A friend of mine linked me to this recipe and I've made it several times since. These cookies are AWESOME! I just made a huge batch for a cookie exchange and to make them a little more Christmasy, I sprinkled with crushed candy cane instead of the grated chocolate.

12.7.2012 | Unregistered CommenterSusan

My chocolate cookies don't come out looking nearly as appetizing as yours do. How is it that your cookies crack just so?

12.8.2012 | Unregistered CommenterClaudia

AMAZING & MOUTH WATERING! I'll try them soooooon & notify you :)

12.10.2012 | Unregistered CommenterOla

These would be perfect for the Christmas season. One question, are they still good after the following days or do we have to consume these right out of the oven?

12.10.2012 | Unregistered CommenterFajas

Hi Fajas,
These cookies can definitely still be eaten for a few days after they are made!
Megan

12.10.2012 | Registered CommenterMegan Porta

Jen, These cookies are crazy good out of the oven and just as amazing when cooled the next few days. The marshmallow does not quite return to its original firm consistency, maintaining a bit of soft gooeyness despite being cooled. But popping in the microwave or oven never disappoints!

Katrina, I have made these several times and can't imagine what went wrong. I see you mentioned having done the recipe to the tee, however my best guesses as to why they were flat and brown could have been that the flour mixture was not added in 2-3 portions at a time or that the dough was not cold enough when rolled into balls, thus flattening and over cooking.

Sydney- Similarly to above, I would think if they are too runny, the flour mixture may have been a little lacking or the dough was not cooled for an hour or so before rolling into balls. The refrigeration is a must!

Fajas- I made a batch of cookies a week ago today and the cookies are still overall soft, a little crumbly now, but a few seconds in the microwave and its heaven all over again! I love these cookies hot or the next few days cooled and chewy.

12.10.2012 | Unregistered CommenterAdrian

what good they look:))

12.11.2012 | Unregistered Commenterdbakeca

Omg...made these,there easy,and they were.soooooooo YUMMY....Highly Recommend..

12.12.2012 | Unregistered CommenterCookies

These are amazing! I made them a little more Christmassy by using dark chocolate and adding 1tbsp peppermint extract to the mix and topping with crushed candy canes. They turned out incredible! Everyone loves them !

12.13.2012 | Unregistered CommenterNicole

How many cookies does this make?

12.14.2012 | Unregistered Commentertaytaytaylah

Hi taytaytaylah: This recipe yields 3-4 dozen, depending on how big you make your cookies. Hope this helps!
Megan

12.14.2012 | Registered CommenterMegan Porta

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