Every year I like to try a new cookie in addition to my old standbys, and this year the “Hot Chocolate Cookie” found its way into my kitchen. It was posted on a friends Facebook page, and it’s originally a Rachel Ray recipe (I think, that’s what the word on the street is, but I couldn’t find it tied to Rachel Ray myself)
I super duper love a cookie that calls for the chocolate and butter to be melted before adding to the rest of the mix, mostly because I can never remember to put my butter out far enough in advance that it’s not cold when starting a recipe and melting the butter over the stove means I don’t have to try to soften the butter in the microwave (inevitably melting it).
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When I saw these I knew I had to try them. We love hot chocolate!! And a big old melty marshmallow on top, so fun, so yummy. Also, I love a good peppermint hot chocolate, so I used mint chocolate chips for the topping part of the cookie in half of mine.
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 comined. 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.
You can also grate semisweet chocolate over the hot cookies, making them even more festive looking. I did not, because I was in a real hurry to eat these babies.
