Hot Chocolate with Marshmallows Cookies

Products Used

Ingredients

  • 4 ounces 70% baking chocolate, roughly chopped
  • 2/3 cup milk
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 1 egg, room temperature
  • 1 1/2 cups all-purpose flour*
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 cup mini chocolate chips
  • Mini marshmallows (about 90)

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. In a small saucepan, heat baking chocolate and milk over medium-low flame until chocolate is melted and mixture is smooth. Set mixture aside for 10 minutes.
      2. In bowl of a stand mixer, add butter and sugars and use paddle attachment to beat on low speed until light and fluffy.
      3. Beat in egg followed by cooled chocolate mixture.
      4. Stir in flour, cocoa and baking soda.
      5. With a spatula, fold in mini chocolate chips.
      6. Refrigerate cookie dough for at least 30 minutes until firm enough to handle.
      7. When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
      8. With a medium size scoop, drop cookie dough onto prepared baking sheets and bake in preheated oven for 6 minutes.
      9. Remove from oven and top each cookie with 3 mini marshmallows. Bake for an additional 3-4 minutes until marshmallows are puffed and golden.
      10. Remove from oven and cool completely. 
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair

      Rate & Review

      Rating

      taz2k
      Dec 07, 2016

      As a cook who doesn't bake, I messed up on only the 2nd step.and had to start over! I mixed the milk with the chocolate "chips"! Good cookies!

      Galletas de Chocolate Caliente con Malvaviscos

      Products Used

      Direcciones

      1. En una olla pequeña, caliente el chocolate de hornear y leche sobre una llama media baja hasta que el chocolate este derretido y la mezcla este suave. Ponga la mezcla a un lado por 10 minutos.
      2. En el envase de una batidora de pie, agregue mantequilla y azucares y use la pieza de batir que es una paleta y bata a velocidad baja hasta que este ligera y esponjosa.
      3. Agregue los huevos y bata seguido de la mezcla de chocolate ya fría.
      4. Agregue la harina, cacao y bicarbonato de sodio, mezcle.
      5. Con una espátula, usando movimientos envoltorios, agregue las chispas de chocolate
      6. Refrigere la masa de galleta por al menos 30 minutos hasta que esté lo suficientemente firme para manejar.
      7. Cuando esté listo para hornear, precaliente el horno a 350 F. Forre dos bandejas de hornear con papel parafinado y ponga a un lado.
      8. Con una cuchara mediana, deje caer la masa de galleta sobre la bandeja preparada y hornee en el horno precalentado por 6 minutos.
      9. Remueva del horno y coloque a cada galleta 3 malvaviscos miniatura. Hornee por 3 a 4 minutos adicionales hasta que los malvaviscos este esponjosos y dorados.
      10. Remueva del horno y deje enfriar completamente.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair

      Rate & Review

      Rating

      taz2k
      Dec 07, 2016

      As a cook who doesn't bake, I messed up on only the 2nd step.and had to start over! I mixed the milk with the chocolate "chips"! Good cookies!