As I begin to write this post, my daughter is back at the University of Michigan for her final semester. As you all know, I frequently throw kudos to my daughter because she always rolls up her sleeves, when home, and gets in the kitchen with me. My daughter learned her baking from her mom (my wife). She had a great teacher and she has taught me a lot about baking for sure.
My daughter also watches a fair bit of the cooking shows, not as much as me, but I am guessing there are very few people who watch as much of the Food Network as I do? Leave me a comment if you think you go overboard on the food shows. My daughter also scans Pinterest, Buzzfeed and FoodGawker a lot for ideas. Then, she creates a google doc with the recipe headings and links and titles it Break Food. Now, I am a pretty smart guy. So I know that these are recipes my daughter would like to make with me over break. I am happy to oblige. She has great instincts and a good eye for recipes. This Hot Cocoa Cookie is an example of a recipe she found for us to make.
What makes this Hot Cocoa Cookie so good is each layer of the final cookie is good. The cookie is super rich. The marshmallow creates a really good compliment to the richness of the cookie – it also visually creates a nice contrast too. The final surprise is that a piece of chocolate or candy is hidden under the marshmallow. If you eat the cookie right out of the oven, you get a molten effect. You can put any kind of chocolate or candy as the surprise. We used Heath Bars.
The Recipe
Hot Cocoa Cookies
Ingredients
- 1 stick, 4 oz. unsalted butter
- 1 – 12 oz Cocoa Bar plus 1/4 – 1/2 cup chocolate chips
- 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 pure vanilla extract
- 12 – 16 marshmallows, cut in half
- 10 – 12 Heath Bar’s, cut in half
Instructions
- In a medium saucepan, melt the butter, chocolate chips and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
- In a medium bowl, sift together the flour, cocoa powder, baking powder and salt.
- 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 3 batches, mixing on low speed until just combined.
- Refrigerate the dough for at least 1 hour.
- Preheat oven to 325 degrees F.
- Spray two baking sheets with non-stick spray.
- Using an ice cream scoop, scoop the dough and place on the baking sheets.
- Arrange about 2 inches apart on each cookie sheet. They will flatten during baking.
- Bake until the tops of the cookies crack, about 12 minutes.
- Cut the marshmallows in half horizontally. Cut the Heath Bars in half too. Take 1/2 of the marshmallow and 1/2 of the Heath Bar and combine.
- Remove the cookie sheets from the oven; gently press a the Heath Bar/marshmallow into each cookie (hide the Heath Bar underneath).
- Bake until the marshmallows are just softened, about 4 minutes.
- Allow cookies to cool a few minutes and then transfer to cooling racks to cool.
- Serve and enjoy!
Recipe Notes
Dry Ingredients.
Melted Chocolate.
Eggs & Sugar and Then Combined.
Melted Chocolate Added and Then Combined.
Dry Ingredients Added in Batches and Mixed.
Batter.
Batter scooped out onto Baking Tray.
Heath Bars Cut and Combined with Marshmallows.
Added to Cookies in Middle of Baking Process.
Plated.
Responses
comments – I answer every one.
Hi, I do watch the food networks but not as much as the decorating shows. I’m a terrible baker so I love that you show step by step directions. I only have a hand mixer but I think I will give these a try. Thanks!
The Food Network is a great way to watch and learn. A hand mixer should work well.
Kudos to you & your daughter! I can imagine how great they taste warm!
I hope she is reading all the kudos she is getting.