Ghirardellis Hot Chocolate And Toasted Marshmallow Cookies Recipes

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GHIRARDELLI'S® "HOT CHOCOLATE" AND TOASTED MARSHMALLOW COOKIES



Ghirardelli's®

A lovely, warm holiday cookie, featuring decadent chocolate and an over-the-top twist on the traditional holiday treat.

Provided by Ghirardelli

Categories     Ghirardelli®

Time 29m

Yield 30

Number Of Ingredients 11

¾ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 cup all-purpose flour
1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 ¼ cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
30 large marshmallows

Steps:

  • Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
  • Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together.
  • Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
  • Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined.
  • Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
  • Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.
  • Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.

Nutrition Facts : Calories 168.2 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 9.2 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 67.4 mg, Sugar 15.4 g

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