Saturday, January 19, 2013

Hot Chocolate

I am so so sorry for not writing. I've been busy hacking up my lungs catching mice getting older taking finals mostly being sick. And I did bake some things, but none of them were worth sharing with you. And do I have a knockout for you now! Read on.

I love hot chocolate. I mean, I REALLY love hot chocolate. I'm a weenie and I think it's cold here in our 43 degree nights. I used to be stronger. I would run outside in -5 degrees in my pjs and flip flops in the snow to get the paper. But now, no way, Jose! I have to bundle up just to go to the supermarket. Oh, California. Anyways, my rambling has a point. What's better for cold weather, be it 40 degrees or -10, than hot cocoa? A hot chocolate cookie. Like this one:

Yum, right? Let me tell you, they are a hit with kids from 1 to 92. Sorry. I still have Christmas on the brain!

Hot Cocoa Cookies
from Pip & Ebby

1 stick unsalted butter
7 bars semisweet chocolate (12 oz. chopped, 7.5 oz. cut into 1-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 vanilla extract
30 marshmallows

In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over 
medium heat. 

Let that cool for 15 minutes.

In a medium bowl,mix the dry ingredients. (The flour, salt, cocoa powder, and baking powder)

In a separate (larger) bowl, beat together the brown sugar, eggs and vanilla until smooth, 2 
minutes if you use a mixer (on low). 

Now, mix in the cooled chocolate mixture from the stove. 

Add the flour mixture in a little at a time.

Mmmm... it looks so yummy already! Then again, how can something with so much chocolate be anything but?

Refrigerate the dough for at least 1 hour to firm it up.

Alright, here comes the fun part! Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper or silicon baking liner. If you use parchment, make sure you use fresh paper each batch. If you use silicon, you should be fine.

Using a tablespoon or cookie scoop, scoop the dough and roll between your palms to form 1-inch balls. It's gonna get pretty messy, but the funnest projects usually are!

Arrange about them about 2 inches apart on the trays. Flatten them slightly.

Bake until the tops of the cookies crack, about 12 minutes.

While the heavenly smell of chocolate is wafting through your house, cut the marshmallows in half hamburger style and stick 1 square of chocolate onto each of the cut sides, where it's sticky.

Once the cookies are done, remove them from the oven. But wait! There's more!

Gently press a marshmallow half, chocolate side down, into each cookie. Don't push too hard, though! You really only want the chocolate in the cookie.

Bake until the marshmallows are just softened, about 4 minutes. 

Now, grate some more chocolate and sprinkle it over the tops of the marshmallow. Just because you can never have too much chocolate! Let the marshmallows cool just a little so you don't burn your whole mouth. Then close your eyes and let these cookies take you to hot cocoa heaven.