All the Flavors of Hot Chocolate without a Packet (Hot Chocolate Cookies) скачать в хорошем качестве

All the Flavors of Hot Chocolate without a Packet (Hot Chocolate Cookies)

My adorable hot chocolate cookies start with a fudgy chocolate cookie base and finish with marshmallows and more chocolate. They are so fun and decadent! Recipe: https://sugarspunrun.com/hot-chocolat... Ingredients 12 Tablespoons unsalted butter, softened (170g) 1 ½ cups granulated sugar (300g) ½ cup light brown sugar, firmly packed (100g) 4 large eggs, room temperature preferred 2 teaspoons vanilla extract 2 ½ cups all-purpose flour (313g) 1 cup natural cocoa powder (100g) 1 Tablespoon baking powder ¾ teaspoon salt ½ cup granulated sugar, for rolling (100g) 18 marshmallows, cut in half Chocolate topping 1 cup milk chocolate chips (170g) ¼ cup heavy cream (60ml) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI Instructions 00:00 Introduction 00:20 In a large mixing bowl, use an electric mixer to beat butter and sugars until light and fluffy. 01:00 Add eggs and vanilla extract and beat until completely combined. 01:55 In a separate medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, and salt. 03:08 Gradually add dry ingredients to wet, stirring until completely combined. 04:25 Cover bowl with plastic wrap and chill in the refrigerator for at least 4 hours (I usually chill mine overnight). 04:50 After the dough has chilled, preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside. 05:00 Scoop dough into 1 ½ Tablespoon-sized balls and roll into a smooth ball with the palms of your hands, then roll through granulated sugar until completely coated. Transfer to a baking sheet, spacing cookies at least 2” apart and bake in center rack of 350F (175C) oven for 10-12 minutes. Meanwhile, ensure your marshmallows are prepared (cut in half). Chocolate topping 07:32 Combine chocolate and heavy cream in a small microwave-safe bowl. Heat in the microwave for 25 seconds, stir well, and heat again for 25 seconds longer, if needed. Whisk well until mixture is completely smooth. Let cool slightly at room temperature. 09:30 Immediately after removing cookies from the oven, carefully press half a marshmallow directly into the center of the cookie (sticky side down). Allow cookies to cool on baking sheet for several minutes before carefully transferring to a cooling rack to cool completely before topping with chocolate. 10:40 Drizzle chocolate topping over the tops of the cookies. Allow ganache to set before serving. Notes Storing Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/