Chocolate Cookies #christmas #cookies

The chocolate cookies tastes like hot chocolate complete with a big gooey marshmallows and chunks of melted dark chocolate underneath the marshmallows. The cookies are chewy around the edges, soft in the middle, and taste like the perfect mug of hot chocolate. The marshmallows and the chunks of dark chocolate melt slightly creating a smores effect, minus the graham crackers. 

There’s nothing higher than curling up on the couch on a chilly day with a mug of hot chocolate that’s packed with soft marshmallows.unless it’s a chocolate cookie that tastes like warm chocolate complete with a massive gooey marshmallow and a piece of melted dark chocolate beneath the marshmallow.

INGREDIENTS:

• 1/2 cup unsalted butter
• one 12-ounce bag semi-sweet chocolate chips
• 1 1/4 cups light brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened natural cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe’s Pound Plus Dark Chocolate Bar)
• about 12 large marshmallows, cut in half

DIRECTIONS

1. To a medium, microwave-secure bowl, upload the butter, chocolate chips, and warmth on excessive strength to melt for 1 minute. prevent to check and stir. heat in 15-2nd bursts, preventing to stir after every burst, till chocolate has melted and may be stirred easy (You’ll probable handiest need 1 or 2 bursts). alternatively, soften the chocolate chips and butter in a medium saucepan over low warmth, stirring constantly till simply melted. allow melted chocolate combination to stand for 5 minutes to chill slightly.
2. To a separate huge bowl, add the brown sugar, eggs, and vanilla. Beat with a hand held electric mixer on medium velocity just till blended, approximately 1 minute.
3. upload the cooled chocolate mixture and beat on medium velocity until simply until blended, approximately 1 minute. forestall and scrape down the perimeters of the bowl.
4. upload the cocoa powder, flour, baking powder, and salt. Beat on low pace simply until combined, approximately 1 minute. stop and scrape down the edges of the bowl. cowl bowl with  plasticwrap and refrigerate for 2 hours, or till dough has firmed up significantly. in case you by chance over-sit back it and it will become too firm, allow bowl to rest on counter until you could scoop it.
5. Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten barely and bake for 10 mins, or until edges and tops have just set, even though barely undercooked and glossy within the center.
6. get rid of baking sheet from oven, upload 1 piece of dark chocolate to the center of each cookie, pushing down very barely in order that it breaks the floor and sinks down.
7. region one marshmallow half of on the pinnacle of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
8. return baking sheet to oven and bake for about 5 mins, or just till marshmallows have puffed; don’t let them brown and don’t overbake. Cookies firm up as they cool. allow cookies to cool on baking sheet for about 10 mins before serving. I let them cool on the baking sheet and don’t use a rack.
9. Cookies will preserve airtight at room temperature for up to 1 week. as a substitute, unbaked cookie dough can be saved in an airtight container within the fridge for as much as 5 days, or inside the freezer for up to 4 months, so remember baking best as many cookies as desired and save the last dough to be baked within the destiny while preferred.

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