Hot Chocolate Cookies

• porções: 18 items

Ingredientes

1 cup (125 g) all-purpose flour

½ cup (43 g) Dutch-process cocoa powder

¼ cup (32 g) cornstarch

2 Tbsp. nonfat dry milk powder

1 tsp. baking powder

½ tsp. ground cinnamon

¼ tsp. baking soda

1 cup (packed; 200 g) dark brown sugar

½ cup (1 stick) unsalted butter, room temperature

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2 large eggs

2 tsp. vanilla extract

4 oz. high-quality milk chocolate (35%–45% cacao), coarsely chopped

3 Tbsp. (or more) marshmallow creme

Instruções

Place racks in upper and lower thirds of oven; preheat to 350°. Sift 1 cup (125 g) all-purpose flour, ½ cup (43 g) Dutch-process cocoa powder, ¼ cup (32 g) cornstarch, 2 Tbsp. nonfat dry milk powder, 1 tsp. baking powder, ½ tsp. ground cinnamon, and ¼ tsp. baking soda into a medium bowl.

Using an electric mixer on medium-high speed, beat 1 cup (packed; 200 g) dark brown sugar, ½ cup (1 stick) unsalted butter, room temperature, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating after each addition until combined before adding the next; beat in 2 tsp. vanilla extract. Reduce speed to low and add half of dry ingredients; beat just until combined. Add remaining dry ingredients and beat until no streaks remain. Add 4 oz. high-quality milk chocolate (35%–45% cacao), coarsely chopped; gently fold in with a rubber spatula just until evenly distributed.

Using a #40 cookie scoop (about 2 Tbsp.), portion out 12 cookies (dough will be very sticky), dividing between 2 parchment-lined baking sheets and spacing at least 2" apart. Dollop about ½ tsp. marshmallow creme onto each cookie; smooth and swirl into and over dough as desired.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until spread out and slightly puffed, 10–12 minutes. Remove from oven.

For perfectly round cookies, working quickly one at a time, place an inverted glass or a round cutter with a diameter slightly larger than cookies over or around and scoot in a circular motion to smooth edges. Let cookies cool on baking sheets. Using a spatula, transfer to a wire rack. Repeat baking process with remaining dough and marshmallow creme to make about 6 more cookies. Do Ahead: Cookies can be baked 3 days ahead. Store airtight at room temperature.