Directions: |
Directions:In a small sauce pan, melt the butter and then whisk in the semi-sweet chocolate chips. Whisk together until the butter and semi-sweet chocolate chips melt into a smooth chocolate sauce. Set aside and let cool. In a large bowl, sift together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer, combine the sugar, eggs and extract together. Mix until well combined.
Once the chocolate and butter mixture is cooled, mix it into the sugar, eggs, and extract. Slowly whisk the flour mixture into the chocolate mixture. Mix until everything is combined. Cover in plastic wrap and place into the fridge for 1 hour.
Remove dough from the fridge after one hour and preheat oven to 325º F. Grease 3 cookie sheets(or use the same one over and over). Line the baking sheet with parchment paper for easy clean up. Spoon out about a tablespoon of chilled dough and roll it into a ball. Lay it onto a prepared baking sheet. Place about 12 - 15 cookies onto each baking sheet. Press each cookie down a little bit. Bake for 10 - 12 minutes. Remove from oven. Top each cookie with three mini marshmallows. Place back into the oven for 2 - 3 minutes. Remove cookies from oven and place on a wire rack to cool. Repeat until all cookies are done. Let cookies cool and make the chocolate glaze.
FOR THE ICING
In a medium bowl, combine the melted butter, cocoa powder, hot water and chocolate extract (or vanilla extract). Slowly whisk in the powdered sugar until everything is combined. Lay apiece of parchment paper under the cooling rack that is holding the cooled cookies. (This will make for easy clean up!) Drizzle each cookie with the chocolate glaze, covering the marshmallows. While the chocolate glaze is wet, sprinkle each cookie with the sprinkles. Let Cookies and Chocolate glaze set for about 30 minutes before serving. Keep cookies in an air tight container. |
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