Monday, December 12, 2011

hot chocolate cookies.

yes, you read that correctly:  HOT.  CHOCOLATE.  COOKIES.  and yes, it's hot chocolate because we're in the south y'all!  this recipe is amazing and i'm so thankful to pip and ebby for sharing their discovery from the rachel ray mag.

last week, our friends cole and katie had the second annual chili cookoff.  which we will not be discussing the outcome seeing as how the hubs labored and slaved away over what would be a potentially amazing chili, just to let it BURN.  ugh.  i knew i wanted to take something sweet because usually the boys make chili that is so stinkin' spicy it will melt your face off...anyway, i got on pinterest searching for something unique.  i didn't find a recipe that i loved, but i saw a lot of hot chocolate ideas, which got me to thinking, so i searched pinterest for "hot chocolate cookies" and found a yummy recipe.

Now I am not intimidated to try an involved recipe, but when I started reading through it, I knew it was going to be a little more work than I prefer.  Of course my favorite recipes are the dump, stir and bake kind, but this does not fall into that category. 

here is the original recipe, and my "real-life-i-have-a-13-month-old-tugging-at-my-leg-and-hubs-is-at-work-so-i-have-no-reinforcements" adjustments are in italics.  i mean feel free to go through the extra leg-work if you prefer, but anytime i can cut down on prep, i do it.  first of all, take note that this dough needs to be REFRIGERATED FOR AT LEAST AN HOUR and requires your eggs to be room temperature, so make sure you give yourself adequate time.  i'd say from start to finish you're looking at about a two hour time frame.  alright, here we go...

1.  In a medium saucepan, melt together:
  • 1 stick (4 ounces) unsalted butter
  • 12 oz. chopped semisweet chocolate (bars)
    • chopping semisweet bars?  puh-lease.  use ghiradelli semi-sweet chocolate chips.  it all gets melted together anyway. 
  • Stir frequently over medium heat until smooth. Let cool for 15 minutes.

2.  In a medium bowl, whisk together:
  • 1 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

3.  Using an electric mixer, beat together:
  • 1 1/4 cups light brown sugar
  • 3 eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Beat on low speed until smooth, about 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.
    • cover your dough so it doesn't get that yucky, crusty film on it.  eww. 

4.  Preheat the oven to 325 degrees. F.
  • Line 2 large baking sheets with parchment paper.
    • DO NOT USE WAX PAPER.  what's the difference?  wax paper is coated in, well, wax.  it melts and affects the flavor of your food.  btw, if you've never used parchment paper, i'm going to go ahead and say you're welcome:)  totally non-stick and easiest clean up ever
  • 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.
    • i only baked mine for 10 minutes.  just watch for the cracking.

5.  Meanwhile, cut 7.5 ounces of semisweet chocolate (bars) into 1-inch squares.  
  • Snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
    • again, what's with all the chopping??!  let's show that little gift of the chocolate chip some love!  take your marshmallow, sticky side down and smash it into the chocolate chips or a dark chocolate hershey's kiss, point side down.  it'll work.  i promise...i've used both.  the hershey's kiss is better because it gets way down in the cookie for the ooey-gooey center, but if you don't have any, the chips will be fine.  i'm sure a dark chocolate hershey's square would work too.
    • i also like the jumbo marshmallows better than the medium sized ones because there's more roasted marshmallowey goodness in every bite.  cut each gargantuan mallow into fourths and use that. 

6.  Remove the cookie sheets from the oven and 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. 
  • i set my timer for 3 minutes and then busted out the ol' broiler.  DO NOT WALK AWAY FROM THE COOKIES ONCE THE BROILER IS GOING.  watch for the browning of the marshmallows and get those puppies out because they will go from roasted deliciousness to burnt QUICK.  i like the look of the toasted marshmallows and the flavor, but you can do what you prefer.  if you choose not to use the broiler, let 'em go for the full 5 minutes.
  • i also slid the parchment off the pans onto the racks helping with the cooling process.   

7.  Grate 5 ounces of semisweet chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks and let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment paper.
  • i didn't measure out 5 ounces because i don't have a food scale and to be honest, i don't care.  i just grated my ghiradelli semi-sweet chocolate baking bar onto the top of the warm cookie until i thought it was pretty enough.  you could also use a peeler to make small chocolate curls.
  • and i also didn't use a clean sheet of parchment paper each time.  more work, and all i could think about was devouring every single one of these cookies:) 

So, there you have it.  I hope that my little adjustments will help save y'all some time because this cookie is DE-LISH and there's no reason to be intimidated by it.  i'm 99% sure it's my new go-to holiday cookie.  but let's be honest, i'm sure i'll be making it a lot more than just at Christmas:) 

oh and side note:  if you're like me, there is NOTHING better than a warm cookie out of the oven, so even after they cool off pop those bad boys in the microwave for 5-10 seconds.  you can relive the glory all over again...and again...and again:) 

{photo credit pip and ebby.}
the iphone photos turned out pretty ugly, and i just wasn't in the mood to drag out the ol' dslr. 


merry Christmas y'all.  as always, don't forget to love on your families! 


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1 comment:

  1. Oh my goodness, that looks amazing!! I may just have to try these if I get some time on my hands! :)

    ReplyDelete

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