Hot Cocoa Cookies

I was very excited to help my friend Julie make these chocolate morsels of decadence this weekend for her family's annual cookies swap. We scoured the internet for the perfect recipe and we came across Rachael Ray's Hot cocoa cookies. They are chocolate cookies with pieces of molten chocolate stuffed in and a marshmallow on top. Once we found this recipe there was no need to look further. 

When I got to Julie's house I was greeted by her faithful and super adorable puggle Jack. Yes, he calls me Auntie Leanne.

Jack- Clearly in the Christmas Spirit

These cookies were actually fairly easy to make. Keep in mind you have to let the dough sit in the fridge for an hour before you bake so you can make this the night before if you like and set it out before you want to bake them. Since we had an hour to kill while these were sitting in the fridge we made a quick run to Chipotle for a burrito bowl ( YUM) and margaritas with our husbands.

So much better than an actual burrito

So here is the recipe we used. You have to buy alot of chocolate bars for this( since you use it to make the batter and to stuff inside), but you can reduce that by putting smaller squares of chocolate in each cookie.

Note: For next day, reheat cookies for 10 seconds in the microwave for the chocolate to become molten again!

Ingredients ( Servings: 5 Dozen)

• 1 stick (4 oz.) unsalted butter
• 7 bars (3.5 oz. each) 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 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 cups (packed) light brown sugar
• 3 eggs, at room temperature
• 1 1/2 tsp. pure vanilla extract
• 30 marshmallows 

1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes. 
   
   
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 in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)
   
   
4. Position a rack in the upper third of the oven; preheat to 325°. Line 2 large cookie sheets with parchment. 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. 
5. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
6. Remove the cookie sheets from the oven; 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 the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.

   

   Ooey Gooey Goodness

   

   Molten Chocolate Center