Ghirardelli's® "Hot Chocolate" and Toasted Marshmallow Cookies Best Family Recipes

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Ghirardelli's® "Hot Chocolate" and Toasted Marshmallow Cookies

"A cute, warm holiday cookie, presenting decadent chocolate and an over-the-pinnacle twist at the conventional excursion treat."

Ingredients :

3/four cup Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 cup all-purpose flour
1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
half teaspoon baking soda
1/four teaspoon salt
6 tablespoons butter, softened
1 cup smooth brown sugar
2 small eggs
1 teaspoon vanilla extract (optional)
2 1/4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
30 massive marshmallows

Instructions :

Prep : 20M	Cook : 30M	Ready in : 29M

Melt three/4 cup chocolate chips lightly inside the microwave or over a pot of simmering water (bain marie). Set aside to chill.
Sift flour, cocoa powder, baking soda, and salt collectively in a bowl, and stir together.
Beat the butter and sugar together till thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating till substances are well blended.
Fold dry substances and a pair of 1/4 cups chocolate chips into the mixture and stir till mixed.
Scoop cookie with a 1 tablespoon scoop (if the mixture is smooth you may pop it inside the refrigerator to stiffen up and this can make it simpler to scoop).
Bake at 350 levels F for 8 to nine mins. Take care now not to overbake as those cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and placed it lower back in the oven on broil for 1-2 mins for a adorable toasted impact.

Notes :

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