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Ghirardelli’s® “Hot Chocolate” and Toasted Marshmallow Cookies

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Ghirardelli’s® “Hot Chocolate” and Toasted Marshmallow Cookies

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    Directions

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    Ingredients :

  • ¾ cup Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
  • 1 cup all-purpose flour
  • 1 tablespoon Ghirardelli® Unsweetened Cocoa Powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup soft brown sugar
  • 2 small eggs
  • 1 teaspoon vanilla extract (Optional)
  • 2 ¼ cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
  • 30 large marshmallows
  • Methods :

  • Step 1

    Melt 3/4 cup chocolate chips gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.

  • Step 2

    Sift flour, cocoa powder, baking soda, and salt together in a bowl, and stir together.

  • Step 3

    Beat the butter and sugar together until thick and creamy. Beat in eggs one by one. Add cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.

  • Step 4

    Fold dry ingredients and 2 1/4 cups chocolate chips into the mix and stir until combined.

  • Step 5

    Scoop cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).

  • Step 6

    Bake at 350 degrees F for 8 to 9 minutes. Take care not to overbake as these cookies should be almost brownie-like.

  • Step 7

    Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.

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