“Chocolate Awesomes”

It has rained for four days in a row!  Granted, my tomato plants are happy the heat wave has ended, but we’re stuck indoors and the kids and I are a bit bored.  We did crafts, we did board games, we even cleaned (sorta-kinda), but it was short-lived.   So, what else to do but bake something?  Right?  My kids aren’t really one for anything exotic so when I told Trey I was going to make something that involved chocolate and cookies, he was pretty excited.  Max screamed, “I EAT COOKIES NOMM MNOMM MNOMMM”, executing his best cookie monster impression.  I asked if they wanted to help, to which they replied with the suggestion that they “just do the dishes instead,” while playing with my kitchen-designated tape measure.  Doesn’t every home cook and baker have kitchen-designated tape measure?  I shrugged and figured since they are cute and entertaining, I would just do the work for them.  I do like baking.

So, while they ran around and annoyed each other and chased each other around like a live showing of Tom and Jerry, (minus the weapons and tails);  I whipped up these beauties.   They’re unlike any cookie I have ever baked before, and they are beyond amazing.  Seriously, these are the best cookies I’ve baked in years and I bake a lot of cookies from a lot of different recipes.   Melted marshmallow is the key along with a higher oven temperature and shorter baking time (than most cookie recipes call for).  They’re crispy on the edges and almost fudge-like and chewy in the middle.  They’re rich and chocolaty yet simple and light from the marshmallow.   They’re phenomenal, if I do say so myself.    But, I think a lot of things are phenomenal. The ultimate critic is my five-year old who hates everything, Trey.

Trey sniffed the cookie, then examined it closely, holding it up to his eye, inspecting every angle  (to which Max and I rolled our eyes, just a bit… I admit).  He then took a bite,

“Chocolate Awesomes”, he replied with delight in his eye and a chin full of melted chocolate.   They were silent for almost ten minutes before the sugar rush hit them.   After that, it’s all a blur.  But, I know that these are a winner.   A definite keeper for a lifetime to come.

 

“Chocolate Awesomes”

  • 1 cup butter
  • 1/2 cup mini marshmallows
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 3 teaspoons dark cocoa powder
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 1/4 cup heavy cream, well chilled
  • 2 cups dark chocolate morsels
  1. Melt butter in microwave safe bowl on high in microwave until completely liquefied and lightly bubbling.  Add mini marshmallows and stir.  Set aside to cool.
  2. Whisk flour, baking soda  and dark cocoa powder together.
  3. In a large mixing bowl beat brown sugar and egg.  Add whisked dry ingredients in two additions mixing after each addition.
  4. Add chilled cream to slightly cooled melted butter-marshmallow mixture and stir.  Pour into the other ingredients while mixing on low with an electric mixer until just combined.
  5. Fold in dark chocolate morsels.
  6. Chill cookie dough for one hour.
  7. Place oven rack in center of oven.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Grease or parchment-line three standard 11×17 inch rimmed cookie sheets.
  10. Using a round tablespoon measure, scoop batter into leveled tablespoons and drop onto prepared cookie sheets.
  11. Bake 1 dozen at a time in preheated oven in center rack for 6-8 minutes.
  12. Cool on pan for three minutes then remove with a metal spatula and place onto cooling rack to cool completely.

Makes three dozen cookies

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17 thoughts on ““Chocolate Awesomes”

  1. I (rather ineptly) followed your recipe, and although my cookies look nothing like your cookies…folks seem to love them! Thank you! The cookies seemed to take awhile longer to cook for me, but maybe that was due to longer time in the fridge beforehand?

    • Yes, I suppose that might have an effect on the dough and its relative cooking time. I had mine in the refrigerator (in one lump of dough, covered) on the lower shelf of the refrigerator for just one hour. Our refrigerator isn’t excessively cold, though I’m uncertain of the exact temperature.

      To answer your question though: I believe it would be safe to assume that yes, the cooking time will vary depending on the beginning temperature of the dough.

      Thanks so much for the input! I’ll look into it and do some testing. Glad they liked them, though! That’s the most important part. :)

  2. These look,sound and I’m sure taste delicious.Pics are overwhelming I can smell and even taste these in my head,great post.These are awesome your’re not joking.

  3. Delicious and mouth watering photos Kate! I love the melted marshmallow idea. I’ll be trying these soon. Yum!

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