Hot Cocoa Cookies
1 stick unsalted butter
7 bars (3.5 oz. Each) semisweet chocolate (chop 12 oz., 7.5 oz cut into 1” squares, rest for garnish)
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups packed light brown sugar
3 eggs at room temperature
1 ½ teaspoon vanilla extract
30 marshmallows
In medium saucepan melt butter and chopped chocolate, stirring frequently, over medium heat. Cool 15 minutes. In medium bowl whisk together flour, cocoa powder, baking powder and salt. Using electric mixer beat sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in cooled chocolate mixture just until blended. Add flour mixture in 2 batches, mixing on low speed just until combined. Chill dough at least one hour. Position oven rack in upper third of oven, preheat to 325. Line 2 large cookie sheets with parchment. Using a tablespoon, scoop the dough and roll between your palms to form 1” balls. Arrange about 16 balls 2” apart on the cookie sheet, flattening slightly. Bake until tops of cookies crack, about 12 minutes. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides. Remove cookie sheets from oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until marshmallows are just softened, about 4 minutes. Transfer pans to rack to cool for 5 minutes; grate remaining chocolate over hot cookies. Using a spatula, transfer the cookies to racks; let cool. Repeat process with remaining ingredients, using clean parchment for each batch.
