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This recipe comes from Louise Hamel of Braintree, Massachusetts (mother-in-law of Baker's Catalogue Editor PJ Hamel). These cookies, like chocolate crinkles, are striking-looking. A deep, dark chocolate cookie is topped with half a marshmallow, then drizzled with chocolate ganache. A little like a cookie in a tuxedo!
1 3/4 cups (7 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 5/8 ounces) cocoa*
1/2 cup (3 1/4 ounces) shortening
1 cup (7 3/4 ounces) sugar
1 large egg
1 teaspoon vanilla
1/2 cup (4 ounces) milk
24 regular-sized marshmallows, halved across the equator
1 cup (6 ounces) chopped bittersweet or semi-sweet chocolate
1/2 cup (about 4 ounces) light cream, evaporated milk, or whole milk
*I used our Double-Dutch Dark Cocoa; the flavor and color it lent the cookies was divine.
Dough: In a medium-sized mixing bowl, whisk together the flour, baking soda, salt, and cocoa. Set the mixture aside.
In a separate bowl, beat together the shortening, sugar, egg and vanilla, beating until the mixture is light-colored and creamy. Add the dry ingredients to the shortening mixture alternately with the milk, stirring to blend after each addition.
Shaping: Using a teaspoon cookie scoop, your fingers, or a spoon, scoop out small balls (1 1/4-inch diameter) of dough. Place them on lightly greased or parchment-lined cookie sheets, leaving about 1 1/2 inches between them.
Baking: Bake the cookies in a preheated 350°F oven for 8 minutes. Remove them from the oven, and top each one with half a marshmallow, cut side down. Return the cookies to the oven and bake them for an additional 4 minutes; the marshmallows will feel slightly soft when you touch them.
Remove the cookies from the oven, and gently flatten each marshmallow half with the back of a spoon. Allow the cookies to cool completely.
Topping: Combine the chocolate and cream or milk in a microwave-safe bowl, or in a small, heavy saucepan. Heat the mixture until the milk is hot; remove it from the heat, and stir till the chocolate melts, reheating if necessary. Dip out a bit with a spoon, and see if it'll drizzle off the end; if not, add additional milk or cream till it will. (It won't be a smooth drizzle, but it should flow fairly easily.) Using the spoon, drizzle a bit of chocolate atop each cookie; any leftover can be used on ice cream. The chocolate will harden as it cools. Yield: about 5 dozen 1 1/2- to 2-inch cookies.
Nutrition information per serving (1 cookie, 20 g): 72 cal, 3g fat, 1g protein, 4g complex carbohydrates, 7g sugar, 5mg cholesterol, 33mg sodium, 39mg potassium, 6RE vitamin A, 6mg calcium, 17mg phosphorus, 3mg caffeine.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 1, Holiday 2000 issue.