Hot Chocolate Cookies

These cookies are the reason for New Years Resolutions. 
They might single handedly be my reason.  Okay, well maybe the fact I had a baby
8 months ago and not done much about losing the baby weight might be my reason.
Still the majority of this batch of cookies was embarrassingly consumed by yours
truly.

You see, we were supposed to have a block party last week.  Then
it got cold and rainy (when I say cold I mean about 55 degrees, and when I say
rainy, it was drizzling. This is Texas, OK?)…which does not mix well with a
baby.  So I was left with about 2 dozen of these bad boys.  If you like
chocolate, and gooey marshmallows, you might be in trouble too.That doesn’t mean you shouldn’t make these.  They are
perfect for your neighbors, or work party or just to snack on for Christmas
Day.  They even make a pretty tasty breakfast….uh, at least I think they
would…I wouldn’t know, of course.  I don’t eat cookies for breakfast.  What
kind of person do you think I am?  Then again, they are Hot Chocolate Cookies.
So what if you just had a little one with your coffee.  No judging here.

I almost forgot, as promised, I wanted to link to the delicious cookies
I received from the Great Foodblogger Cookie Swap of 2012.  (Make sure to sign up
for next years swap!)  I first got some amazing Peppermint Mocha Blossoms from Damn Delicious.  They were just that…damn delicious!  Then these Brown
Sugar Drops with browned butter frosting came from Frugal Antics of a
Harried Homemaker…wow. They just taste like the south. SO GOOD.  If you want
to see more recipes from the swap, check out Part 1 and Part 2.

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Hot Chocolate Cookies
Printable Recipe

Ingredients:
1 stick (1/2 cup) unsalted butter
12 oz bag of semisweet chocolate chips (good quality)
2 – 4 oz semisweet or dark chocolate bars cut or broken into 1 inch squares
1 bakers square semisweet chocolate
1 1/2 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups (packed) light brown sugar
3 eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
30 marshmallows

Directions:
Over medium heat, melt the 12 ounce bag of chocolate chips with the stick of butter in a small sauce pan. Remove from heat and allow to cool for at least 15 minutes.

In a small bowl, whisk the flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer, beat eggs, sugar and vanilla on a low speed until well combined (about 2-3 minutes). Add in the cooled chocolate and stir until just combined. Add in the bowl of dry ingredients in 2 batches (so it doesn’t fly all over the kitchen) until just blended. It will be very gooey, it will firm up in the refrigerator. Put bowl of dough in the refrigerator for at least an hour. (if allowing to sit over night, allow to sit at room temperature for at least 30 minutes).

Preheat oven to 325 degrees and make sure the rack is on the upper third quadrant of the oven. Line cookie sheets with parchment paper. Scoop a tablespoon of the dough and roll in about a 1 inch ball. Place balls 2 inches apart on the cookie sheets, flattening slightly. (you will have leftover dough and need to bake them in a couple of batches) Bake about 10-12 minutes or until the cookies look like they are starting to crack.

While the cookies are baking, use kitchen shears and cut the marshmallows in half crosswise and place a 1 inch square of the chocolate bar onto the sticky side.

Remove the cookies from the oven and place the prepared marshmallows chocolate down, pressing slightly into the cookie, working quickly. Place the cookies back into the oven for an additional 4-5 minutes until the marshmallows have softened. Remove from oven and let the cookies cool on the pan for 5 minutes then grate the bakers square over all the cookies. (You can be creative here; you can use crushed peppermint or drizzle caramel over them). Transfer to cooling racks to cool completely.

Adapted from Rachel Ray Magazine