The Daily Tar Heel

Serving the students and the University community since 1893

Wednesday January 26th

Diversions

Baking away the lingering winter blues

In respect to the (hopeful) end of the bipolar weather that encapsulates springtime here in beautiful N.C., I feel it prudent to include a final feel-good cold weather recipe for all of you to enjoy: Hot Chocolate cookies. This specific one belongs to Rachel Ray, and while I was not previously aware that this type of cookie existed before Sunday (though I damn well should have been), phone calls from my house meant to taunt me as my family baked and ate them, followed by subsequent pictures of them to further the torture, definitely piqued my interest.

This is decadence for the cold weather as it should be done — dense, moist cookies overflowing with molten marshmallow and melted chocolate. This recipe makes 3-4 dozen of them, so know that you’ll have plenty to share.

Personally, I think that if you were really trying to impress a member of the opposite sex you should definitely roll this recipe out there. There’s something to be said about anyone that would bequeath upon someone else the melty, delicious, and chocolaty decadence of these cookies. It would sure as hell win me. Plus, as we all know, chocolate is a powerful aphrodisiac. Bake these to some Barry White, and have fun my fellow Heels.

Hot Chocolate Cookies

Ingredients:

1 stick (4 oz.) unsalted butter
7 bars (3.5 oz. each) semisweet chocolate -12 oz. chopped, 7.5 oz. cut into 1-inch squares and the rest for garnish
1 ½ cups flour
¼ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ¼ cups light brown sugar
3 eggs, at room temperature
1 ½ teaspoons pure vanilla extract
30 marshmallows

Directions:

1. In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, roughly about 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 1 hour.
4. Preheat oven to 325 degrees F. Line 2 large baking sheets with parchment paper. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
5. Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.
6. Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes.

Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool.
Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of
parchment.

Makes: 3 to 4 dozen

Recipe taken from:

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dessert-recipes/hot-cocoa-cookies

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The Daily Tar Heel for December 1, 2021

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