It’s becoming harder and harder to choose recipes on the web, as so many things that I come across are made with AI. I suppose that some AI recipes will work, but I’m not really interested in that. Now when I look online, I choose recipes that are a couple of years old or come from a blog that I am familiar with. I also have been using recipes from well-known companies, such as this one from King Arthur Baking.
They sent out a “top recipes” email recently and there were quite a few that looked great! While I believe some cookies were meant as Christmas cookies, they didn’t necessarily scream the holidays. This recipe is certainly wintery, but it certainly is winter! I had some large marshmallows on hand and wanted to use them before they went stale.
I followed this recipe exactly, using both the whisk and beater attachment for my mixer. I had a bit of chocolate hodge podge, but it measured 170 grams, so all was good. The dough is very similar to brownie batter when I put it in the refrigerator, and I was glad to refrigerate it overnight. It was still soft but workable at that point. Partially baking them, topping them with marshmallows, and finishing the baking was easy. I toasted the marshmallows with my kitchen torch and that worked, but I had to be careful not to set the cookies on fire. These cookies are soft and gooey, and so very tasty.
170 grams bittersweet chocolate, chopped
85 grams butter, cut in pieces
90 grams flour
6 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
132 grams sugar
2 eggs
1 teaspoon vanilla
10 marshmallows, halved crosswise
Melt the bittersweet chocolate and butter in a medium microwave-safe bowl, heating in 30 second increments, stirring frequently. In a separate bowl, combine the flour, cocoa powder, baking powder, salt, and cinnamon.
Using a mixer fitted with the whisk attachment, beat the sugar and eggs. Whip at medium speed about 5-6 minutes, until the mixture is pale and ribbons into the bowl when the whisk is lifted. Add the melted chocolate mixture and vanilla and whisk until combined, about 1 minute.
Change to the mixer’s flat beater and stir in the flour mixture, about 30 seconds. Use a spatula to stir in any remaining bits. Cover the dough and refrigerate the dough for 2 hours or overnight.
Heat the oven to 325 degrees. Line two baking sheets with silicone baking mats.
Shape dough into 1-1/2 tablespoon balls (each about 28 grams) and place on the prepared baking sheets.
Bake for 8-9 minutes. The cookies will puff but will be soft and underbaked. Remove the cookies from the oven and press 1/2 a marshmallow into each cookie, flattening and slightly cracking the cookie.
Bake for an additional 3-5 minutes, until the cookies are set and the marshmallows are puffed. Broil the marshmallows with a kitchen torch.
Recipe from King Arthur Baking
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