Hot Chocolate Cookies

Yes, this is a Holiday Christmas Cookie Recipe. I brought this one to my cookie exchange at work. These chocolaty, chewy, sweet, and moist cookies are a crowd pleaser. 

Ingredients:

1/2 cup butter

12 ounces of semi sweet chocolate chips

1 1/4 cups of dark brown sugar

3 large eggs

2 teaspoons of vanilla extract

1/4 cup of unsweetened cocoa powder

1 1/2 cups of all purpose flour

1 1/2 teaspoons of baking powder

1/4 teaspoon of salt

6 ounces of semisweet baking chips, chunks or a bar broken up

16 large marshmallows, cut in half

Directions:

1. In a medium saucepan, mely the butter and the 12 ounces of semisweet chocolate chips. Stir constantly over medium low heat. Remove and let stand for at least 5 minutes to cool a bit. 

2. In the meantime, combine brown sugar, eggs and vanilla in a large bowl. Beat with an electric hand mixer just until combined. 

3. Beat in the cooled chocolate, just until combined

4. Add the cocoa powder, flour, baking powder and salt. Mix on low speed just until combined

5. Cover with plastic wrap and refrigerate for 2 hours. This is important, do not skip this step.

6. Preheat the oven to 325 degrees. 

7. Your dough is going to be hard and thick. Scoop it out with a big tablespoon and drop 12 cookies on a parchment lined cookie sheet. After I drop them all, I went back and just rolled them into balls and set them back down. Do not overwork or try to make perfect balls. 

8. Bake for 14 minutes, Remove cookies and quickly press a few chocolate pieces on top of the cookie and then place a half of marshmallow on top. I pressed them down gently but do not smash them into the cookie. 

9. Put the cookies back in the oven for 5 minutes

10. Remove and let rest for at least 10 minutes on the cookie sheet before eating or moving to a cooling rack. Cookies are best eaten when warm because the chocolate is still melty and the marshmallow is gooey. 

Store in an airtight container for up to 2 weeks. 

Enjoy!