Ooey Gooey Hot Chocolate Cookies


Makes 4 dozen

  •   1 stick (4 oz.) unsalted butter
  •  12oz semisweet chocolate chips
  •  2 bars (4 oz. each) semisweet chocolate –cut into 1/2-inch squares and the rest for garnish
  •   1 1/2 cups flour
  •   1/4 cup unsweetened cocoa powder
  •   1 1/2 teaspoons baking powder
  •   1/4 teaspoon salt
  •   1 1/4 cups light brown sugar
  •   3 eggs, at room temperature
  •  1 1/2 teaspoons pure vanilla extract
  •   24 large marshmallows


  1. In a medium saucepan, melt the butter and chocolate chips, stirring frequently, over medium heat. Remove from heat and let cool.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
  3. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture, mixing on low speed until just combined.
  4. Cover and refrigerate the dough for an hour.
  5. Preheat oven to 325 degrees. Using a lined baking sheet, scoop about a tablespoon of the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet.
  6. Bake in the center of the oven, until the tops of the cookies crack, about 12 minutes.
  7. Meanwhile, snip 8 marshmallows in half crosswise and press 1 square of chocolate onto each of the cut sides.
  8. Remove the cookie sheet from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake, on the top rack, until the marshmallows are just softened, about 4 minutes. *Store the remaining cookie dough in the fridge while you are baking to keep it cool.
  9. Let cookies cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to cooling rack; let cool slightly.
  10. Repeat the process with the remaining dough, marshmallows and chocolate.




Print Friendly, PDF & Email