Things I Cook: Hot Chocolate Cookies

div style=”text-align: left;”Back when I still had a Facebook account, I started posting pictures of the food I’d cook, along with the recipes. To be honest, I started doing it to prove to loved ones that I can indeed cook, and am no longer the girl who burns food in the crock pot (true story). Since I a href=””no longer have my account/a, I thought I’d resume the food blogging here. For my first post, I bring you Hot Chocolate Cookies./divdivbr //divdivThis recipe comes from ia href=”″Best Holiday Cookies/a/i, a book I received for Christmas from a co-worker. The Hot Chocolate Cookies immediately caught my eye because they looked delicious, and the recipe was simple (taken directly from the book):/divdivbr //divdiv1/2 cup (1 stick) butter, softened/divdiv1/2 cup sugar/divdiv1/4 teaspoon salt/divdiv1 cup milk chocolate chips, melted, divided/divdiv1 cup all-purpose flour/divdivmini marshmallows, cut into small pieces/divdivbr //divdiv1. Preheat oven to 350 degrees Fahrenheit. Lightly grease cookie sheets or line with parchment paper./divdivbr //divdiv2. Beat butter, sugar and salt in large bowl with electric mixer at medium speed until well blended. Add 1/4 cup melted chocolate; beat until well blended. Gradually add flour, beating after each addition./divdivbr //divdiv3. Shape dough by level tablespoonfuls into balls. (If dough is too soft, refrigerate 1 hour or until firm enough to handle.) Place 2 inches apart on prepared cookie sheets; flatten to 1/2-inch thickness. Bake 15 to 17 minutes or until set. Cool on cookie sheets 5 minutes; remove to wire racks to cool completely./divdivbr //divdiv4. Spread about 1 teaspoon remaining melted chocolate onto each cookie. Sprinkle with marshmallow pieces; press gently into chocolate. Refrigerate at least 1 hour or until set. /divdivbr //divdivTip (not from book, but what I learned by watching a href=”” style=”font-style: italic; “Take Home Chef/a): Chocolate can be easy to burn. In order to avoid this, heat a pot of water on the oven. Place the chocolate chips in a bowl and place the bowl over the hot water. The heat from the water will melt the chocolate without burning it. Thanks, a href=””Curtis Stone/a! /divdivbr //divdiv /divdivHere’s how mine turned out:/divdivspan class=”Apple-style-span” style=”color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; “img src=”” border=”0″ alt=”” id=”BLOGGER_PHOTO_ID_5566682767797056130″ style=”display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 239px; ” //span/divdivspan class=”Apple-style-span”br //span/divdivMine were considerably bigger and flatter than the ones in the picture, so I think my tablespoons were too big. I also didn’t melt enough chocolate, as I only eyeballed it and melted it as I went along. /divdivbr //divdivbThe verdict: /bThey didn’t blow me away. It seemed like all I could taste was the butter, sugar and salt. The melted chocolate on top and the marshmallows did help somewhat, but not enough to warrant making these cookies again. /div

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