American Hot Chocolate Cookies
115g unsalted butter
325g dark chocolate
250g soft light brown sugar
3 large eggs
2 teasp vanilla extract
25g cocoa powder
180g plain flour
1 ½ teaspoons baking powder
¼ teaspoon salt
225g dark chocolate, diced into ½ inch pieces
large marshmallows cut in half
Preheat oven to 160C – Line 3 large baking sheets with parchment
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water stirring constantly until just melted. Allow melted chocolate mixture to cool slightly
In a separate large bowl, add the brown sugar, eggs and vanilla. Beat with a handheld electric mixer on medium just until blended for about 1 minute
Add the cooled chocolate mixture and beat on medium speed until just combined, about l minute
Add the cocoa powder, flower, baking power and salt. Beat on low speed just until combined, about 1 minute
Cover bowl with cling film and refrigerate for 2 hours or until dough has firmed up significantly. Divide the dough in half and roll into 3 thick sausage shapes about 2 inches diameter and cut each into 8 equal sized discs and place about 8 cookies on each baking sheet.
Bake the cookies for 10 minutes or until eggs and tops have just set
Remove baking sheets from oven, add 1 piece of dark chocolate to the centre of each cookie, pushing down very slightly just so it breaks the surface and sinks down
Place one marshmallow half on the top of each piece of chocolate on all the cookies pushing down very slightly so the marshmallow adheres
Return baking sheet to oven and bake for about 5 minutes or just until marshmallows have puffed. Don’t let them brown and don’t overbake. Cookies firm up as they cool. Allow cokes to cool on baking sheet for 10 minutes before serving.
Cookies will keep airtight at room temperature for up to one week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 4 months.