Friday, February 5, 2010
Yeah, these are some whoppers alright! Perfect for the Big Game. Big, rough, rich, gooey, not at all a prissy cookie for your crowd.
There is a bit of an extra step that makes these 'drop' cookies not as quick as they usually are but it's so worth it!
Rocky Road Whoppers
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided in half
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
1 large egg
1/2 teaspoon instant coffee powder dissolved in 1 teaspoon water
1/2 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped
60 (about 2/3 cup) miniature marshmallows
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Stir flour, baking powder and salt in small bowl to blend. Set aside.
Stir 1 cup chocolate chips and butter in medium bowl and microwave for 1 minute. Stir to finish melting the little lumps. Transfer chocolate mixture to large bowl. Set aside.
Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into reserved chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1 cup chocolate chips.
For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet (about 6 per sheet), spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 14 minutes.
Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.
K-man's words to describe these were "mudslide....chocolate explosion". He came early from the snow while I was still making them...so the chips were still gooey and not set. These rough and tumble beauties will go well with all our Super Bowl fare for sure!