I feel cheated out of a snow day today! This year, it seems that the snow always seems to hit on the day I have to be stuck at work. So today, while everyone else is outside playing in the snow, I’ll be sitting in a gray-walled office, tapping away at a keyboard. Are you feeling sorry for me yet? Do me a favor then. Go outside and make snow angels, play with your pets in the snow, cuddle up next to a large roaring fireplace, or bake some homemade cookies. These cookies would be a great way to celebrate a snow day, especially if you ate them along with a large mug of steaming hot chocolate! Stay warm, safe, and enjoy every flake that falls!
- 1/2 Cup Unsalted Butter
- 1 (17.6-oz.) Bar of Trader Joe’s Pound Plus Dark Chocolate, 12-oz. Chopped Finely, and the Remaining Chopped into Larger Chunks (Or 16-oz. of Any Dark Chocolate You Prefer)
- 1 1/2 Cups All-Purpose Flour
- 1/4 Cup Unsweetened Cocoa Powder
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1 1/4 Cups Light Brown Sugar
- 3 Eggs, Room Temperature
- 1 Tablespoon Vanilla
- Large Marshmallows
- 1/2 Teaspoon Cocoa Powder
- 1/4 Teaspoon Ground Cinnamon
- In a medium saucepan, melt the butter and finely chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, cinnamon, and salt; set aside.
- In a small bowl, whisk together the cocoa powder and cinnamon which will be used for decoration; set aside
- Using an electric mixer, beat the sugar, eggs, and vanilla on medium speed for 2 minutes.
- Mix in the cooled chocolate mixture just until blended.
- Add the flour mixture in 2 batches, mixing on low speed until just combined.
- Refrigerate the dough for at least 3 hours.
- Preheat the oven to 325 degrees.
- Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls.
- Place balls on a Silpat or parchment paper lined baking sheet, 2 inches apart, flattening the tops slightly.
- Bake 11 minutes, or until the tops of the cookies begin to crack.
- Snip marshmallows in half crosswise and stick 1 square chunk of chocolate onto the cut side of each marshmallow half.
- Remove the cookie sheet from the oven; gently press the marshmallow half, chocolate side down, into each cookie.
- Bake for 4 additional minutes, or until the marshmallows are softened and beginning to brown on the edges.
- Remove the cookie sheet from the oven; sprinkle the top of the marshmallow with the cocoa powder and cinnamon mixture.
- Allow cookies to cool for 3 minutes, before transferring them to a cooling rack.
- Repeat the process with the remaining dough, marshmallows, and chocolate.
- Use kitchen scissors to snip the marshmallows, they will be very sticky.
- Keep an empty spice container in your cabinet for recipes like this that require mixing ingredients that will be sprinkled on top of cookies, breads, or cakes.
- This recipe will make approximately 4 dozen cookies.
- Replace the cocoa powder and cinnamon mixture with finely grated chocolate.
- Roll the cookies into powdered sugar before baking to create a crackle effect.
ORIGINALLY POSTED 01/21/2014
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