Hot Chocolate Cookies

Ingredients & Supplies

• 1/2 cup unsalted butter
• 12 ounces semi-sweet chocolate chips
• 1/4 cups packed light brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 8 ounces dark chocolate, chopped
• About 12 large marshmallows, cut in half

Instructions

1. In a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth.
2. In a separate large bowl, mix the brown sugar, eggs, and vanilla.
3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute.
4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute.
5. Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly.
6. Preheat oven to 350°F. Line a baking sheet with parchment paper.
7. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart.
8. Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
9. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
10. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
11. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don't let them brown and don't overbake.
12. Allow cookies to cool on baking sheet for about 10 minutes before serving.