Ingredients: |
Ingredients: 1 1/2 c. unbleached all-purpose flour
1 1/2 c. sugar
1 1/2 tsp baking powder
3/4 tsp. salt
6 tbsp (3/4 stick) unsalted butter, melted and cooled to room temperature
3/4 c. cocoa powder, Ghiradelli preferred
3 large eggs, at room temperature
1 tsp vanilla extract
1/2 c. miniature semi-sweet chocolate chips
1/4 c. powdered confectioners' sugar
3 c. (about) miniature marshmallows (or large marshmallows cut in half), at room temperature
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Directions: |
Directions:Prep Time: 45 minutes
Cook Time: 30 minutes
1. In a large bowl, combine flour, sugar, baking powder, and salt until evenly mixed. Set aside.
2. Scrape the melted butter into a smaller bowl with a spatula and add the cocoa powder. Stir until combined and no lumps remain. Mix vanilla extract with eggs, then whisk into cocoa butter mixture. It will become very thick.
3. Add wet mixture to dry flour mixture and mix thoroughly by hand. This will take some time and muscle. It will eventually reach the consistency of stiff brownie batter. Fold in chocolate chips. Refrigerate dough for 30 to 45 minutes.
4. Preheat oven to 350ºF. Line two baking sheets with baking liners.
5. Roll dough into balls about the size of a dime. Place equal amounts on two separate prepared baking sheets 1 1/2 inches apart. Roll half of the dough balls in powdered sugar and leave the other half plain.
6. Bake the first sheet of sugar-powdered cookies for about 12 minutes. The cookies will spread, puff up a bit, and crackle on top. The longer you cook them, the more crispy they will become. Let cool 5 minutes on the baking sheet, then move to racks and cool completely. Wait about 15 minutes for the first batch to cool, then bake the second plain batch.
7. As soon as the second batch of plain cookies come out of the oven, gently press 2 miniature marshmallows on each warm cookie. Return to the hot oven for 1 minute maximum. Top each of the warm cookies with one of the cooled cookies on top of the marshmallows, twisting slightly and smashing down gently to form a sandwich.
8. Let cool for about 10 minutes on the cookie sheets before using a spatula to remove to racks and cool completely.
9. Store in a covered container
Yield: about 4 dozen cookies, depending on size |
This recipe for Marshmallow Brownie Sandwich Cookies is from