Скачать или смотреть Soft Mexican Hot Chocolate Cookies

A soft, cakey chocolate cookie with a touch of spice and a gooey marshmallow center, reminiscent of a Mexican hot chocolate drink.

-Ingredients (Makes 12 large (2.5 inch) cookies)

Flour 1 ½ cups (180 g)
Cocoa Powder ½ cup (40 g)
Espresso Powder ½ tsp (1 g)
Salt ½ tsp (3 g)
Baking Soda ½ tsp (3 g)
Cinnamon ½ tsp (1 g)
Cayenne Pepper ½ tsp (1 g)
*Note: this amount results in mildly spicy cookies. For just a hint of spice, lower cayenne to ¼ tsp.
Butter, Softened ½ cup (113 g)
Sugar ¼ cup (50 g)
Brown Sugar ½ cup (100 g)
1 Large Egg (50 g)
Vanilla Extract 1 tsp (5 mL)
Marshmallows 60 mini (60 g)
(Or 6 large marshmallows cut in half)


-Directions

1. Sift together flour, cocoa, espresso, salt, baking soda, cinnamon and cayenne. Set aside.
2. Whisk together softened butter and sugars until light and fluffy. Add egg and vanilla and whisk until incorporated.
3. Add flour mixture and stir until the flour is incorporated.
4. Refrigerate cookie dough for 30-60 minutes or until it is firm enough to handle, but not hard.
5. Portion chilled cookie dough into twelve 2 tablespoon (45 g) balls. Flatten each ball and place 5 mini marshmallows inside. Seal dough around marshmallows and roll into uniform balls.
6. Place cookies on a parchment lined baking sheet, leaving at least 2 inches (5 cm) space in between. Bake in a preheated 350°F (177° C) oven for 10-12 minutes. Be careful not to over bake, the cookies should remain soft with just the edges set.
7. Cool completely before handling as the cookies are delicate while the marshmallows are still hot inside.

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