Hot Cocoa/S'more Cookies

Oh yes, these cookies are good.  Really really good.  They were called hot cocoa cookies but I think that S'more cookies are a more appropriate name, especially because you'll always want s'more.  Hahaha, lame joke. 

I originally found this recipe on pinterest via this blog. I had my eye on these sinfully delicious looking cookies for a while but I was afraid to make them and keep them all in my house.  But, I had a potluck reunion with my friends I went to Italia with (marking a YEAR since I met them all! I had no idea a year could go by so fast) so I decided to make them.  They're pretty spectacular, especially when they are warm.  That's a key- eat them once they get out of the oven. They're still good at room temp, but not nearly as yummy as they are hot. 

So here's the recipe (taken from the blog above). I would suggest buying the chocolate when it's on sale or you will spend a lot of money on chocolate. 

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. (I always, always, always forget to do this!  I stuck it in the freezer for 10 minutes since I was on a time crunch.  I don't know if that's good or not but oh well- the cookies were still good!)

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. 

The parchment paper is key! When you put the marshmallows on the top of the cookies, they will melt off the cookie and stick on the parchment paper so it just makes cleaning up so much easier. 

Let me know if you make them!  They were very, very yummy.  

I also have a healthy recipe coming this week :)