Dark, soft, decadent chocolate cookies studded with marshmallows. Like a rich mug of creamy hot chocolate in cookie form.
Like most normal people, I keep a list of executive orders to enforce if I find myself in the position of Supreme World Ruler.
- Free WiFi everywhere.
- No more region specific power outlets. Every country must switch to the same design. (Leaning towards the NZ/Aus plug right now since I’d quite like to keep my hairdryer).
- Automatic prison sentences for anyone who tells another person to “smile, it’s not that bad!”.
- An end to the rampant inequality in cafes that sees only hot chocolate and mochachino drinkers receive marshmallows with their hot drink orders.
I freakin love a marshmallow, and it’s unfair that I have to forfeit my pot of tea to receive one in a cafe. When I’m in charge, all hot drinks will come with them. Until that glorious day, I’ll get my marshmallow fix elsewhere, like from these hot chocolate cookies.
The low flour content gives these cookies a rich chocolate brownie-like taste and texture. I don’t recommend serving them with an actual hot chocolate or you will risk almost certain death from chocolate overload. Instead, serve with tea, coffee or a vial of insulin.
- Use a high quality dark chocolate like Whittaker’s 62% Dark Cacao. (I’m in New Zealand at the moment so am taking full advantage of access to my beloved Whittaker’s).
- The dough will initially be quite runny, but will firm up in the fridge before baking.
- Cooking times will vary between ovens and depending how cold the dough is, so don’t just rely on the timer to let you know when they’re done.
- 225 g dark chocolate
- 30 g butter
- 1 t espresso powder
- 2 eggs
- 175 g white sugar
- 1/2 t vanilla paste
- 40 g flour
- 1/2 t baking powder
- 1 t flaky sea salt
- 50 g mini marshmallows
Melt chocolate, butter and espresso powder together in a double boiler, stirring until smooth. Set aside.
Combine eggs, sugar and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat on high for 6 minutes until light and foamy.
Turn mixer to low, then slowly pour in molten chocolate mixture. When combined, remove bowl from mixer stand then gently fold in flour, baking powder and salt.
Leave mixture to chill in the fridge for at least 40mins. Preheat oven to 180ºC and line 2 baking trays with baking paper.
Arrange mounds of dough (approx 1 1/2 tablespoons per cookie) on the sheets leaving 5cm space between each.
Bake for 7 minutes, then remove from oven and arrange 5-6 mini marshmallows on top of each cookie. Return to oven and cook for a further 4-6 minutes until centre of cookie is firm.
Leave to cool on tray before transferring to cooling rack. Store in an airtight container. Cookies and dough can be frozen.
Adapted from David Leibovitz' Chocolate Chocolate-Chip Cookie recipe.