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Prep Time: 20 Minutes Cook Time: 24 Minutes |
Ready In: 44 Minutes Servings: 8 |
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I found this recipe in Cooking Club Magazine. Posting for safe keeping. The recipe notes They're incredibly moist and chockful of delectable add-ins like chocolate chips, nuts and mini marshmallows . They also note If you prefer regular size cookies, portion the dough into tablespoonsfuls and bake for 8-12 minutes . Ingredients:
8 ounces bittersweet chocolate, chopped |
4 ounces unsweetened chocolate, chopped |
1/2 cup butter, cut up |
3/4 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
4 eggs |
1 1/2 cups sugar |
2 teaspoons vanilla |
1 cup mini marshmallows, divided |
1 cup pecans, chopped and divided |
1 cup milk chocolate chips, divided |
Directions:
1. Microwave the chocolates and butter in medium microwave safe bowl 1-3 minutes or until almost melted; stirring every 30 seconds. Stir until smooth; let stand 5-8 minutes or until cool; stirring occasionally.
2. Meanwhile, whisk flour, baking powder and salt in small bowl. Beat eggs and sugar in large bowl on medium-high speed 5 minutes or until pale and thick. At low speed, beat in chocolate mixture and vanilla until smooth. Beat in flour mixture just until combined. Stir in 1/2 cup each of marshmallows, nuts and chocolate chips. Cover and refrigerate for 1 hour or until firm.
3. Heat oven to 350 degrees. Drop scant 1/4 cup dough per cookie onto parchment paper lined baking sheets, leaving about 3 between each cookies.
4. Bake 6 minutes or until cookies begin to spread and are still moist on top. Remove from oven. Carefully sprinkle remaining 1/2 cup marshmallows, nuts and chocolate chips over cookies; gently press into cookies. Bake an additional 5-6 minutes or until edges are firm and set but centers are still moist.
5. Cool completely on parchment paper on wire rack.
6. Cookies can be made 3 days ahead. Store in an airtight container.
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