Black Cocoa Chocolate Marshmallow Cookies
Double chocolate cookies with dark black cocoa powder, marshmallows and lots of chocolate chips.
Servings 18
Cost 5
Ingredients
- 2 cups all-purpose flour (265 grams)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 8 oz unsalted butter, slightly firm, cut into chunks (230 grams)
- 1 cup dark chocolate chips
- ¼ cup unsweetened cocoa powder, black
- 3 large egg yolks
- 1 ½ cups brown sugar, tightly packed (320 grams)
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips or chunks of chocolate
- 9 large marshmallows or use small marshmallows or 9 gobs of Marshmallow Fluff
Instructions
- Whisk together the flour, baking powder and salt.
- In a saucepan, melt the butter over medium low heat. Add the chocolate chips and reduce heat to low. Stir until chocolate is completely melted, then stir in the black cocoa powder and remove from heat. Let cool slightly.
- Meanwhile, in the bowl of a stand mixer, combine the sugar, egg yolks and vanilla. Beat at medium speed with the whisk attachment for about 2 minutes.
- Add the slightly cooled melted chocolate mixture to the sugar mixture and beat at medium speed just until combined.
- Stir the flour mixture into the chocolate mixture to form a soft dough. It will stiffen as it stands. If the dough is still warm, let cool before adding the remaining chocolate chips.
- Using about half the dough, scoop out 18 mounds. Set on a dinner plate. Press one marshmallow half in the center of each, slightly flattening the dough. Portion out another 18 balls of dough, then use your hands and slightly flatten. Place over the marshmallow and carefully form around the marshmallow, sealing it inside of the two portions of dough. Chill the dough balls for about 30 minutes while you preheat the oven.
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Place 3-4 dough balls (more if using a larger baking sheet) on prepared baking sheet spacing about 3 inches apart. Bake for 8-10 minutes (longer if the dough has been chilled for a while) or until the edges are just set and the centers are still soft.
- Tip: For perfectly round cookies, place a round cookie cutter or anything slightly larger than the cookie over the top of the cookie immediately after removing from the oven and scoot it around the cookie to round the edges. Cool on cookie sheet for at least 10 minutes before transferring to a cooling rack to cool completely. The cookies firm as they cool.