![]() Place the flour, cocoa, baking powder, baking soda, salt, and vanilla powder (if using, not extract) into a bowl and whisk to combine. Whisk to combine and set aside to cool slightly. Place the butter and chocolate into a small saucepan (use a double boiler if needed) and melt over very low heat. Preheat the oven to 350☏ (180☌) and line two large baking sheets with parchment paper. Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions. Did you know that you can use parchment paper multiple times? We use it until it starts falling apart before composting. the baking paper looks a bit funny because it’s reused. It’s a mix of the best of summer and winter – campfire with curling up by the fireside, roasted marshmallows and hot chocolate. With just a dozen ingredients, including salt, these make good use of that half bag of mini marshmallows you forgot about in the summer. The marshmallows brown slightly during baking and the whole thing ends up tasting like hot chocolate in cookie form. There’s definitely some crinkling there and a wonderfully chewy, fudgy interior. They are, though, truly excellent chocolate marshmallow cookies with a brownie-like texture. ![]() (And there’s no taste difference, let’s be real.) Every step needs to be timed absolutely perfectly, the temperature needs to be just right, and the oven can’t be off at all. These are not the ultra crinkly, idealised brownie cookies – honestly, for the average reader to successfully make those instagram cookies is a bit ridiculous. Surprisingly easy brownie-like chocolate marshmallow cookies are a fun twist on a classic double chocolate cookie! Chewy, chocolate-y, and sweet. Jump to Recipe Jump to Video Print Recipe
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