Rocky Road Whoppers
Active Time: 20 Minutes
Total Time: 50 Minutes
Makes 12 large cookies
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
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 a small bowl to blend. Set aside.
Stir 1 cup chocolate chips and butter in a medium bowl set over saucepan of
barely simmering water until melted and smooth. Transfer chocolate mixture
to a large bowl. Set aside.
Whisk sugar, egg, coffee mixture and vanilla in a 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,
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.
Cookies can be made up to 2 days ahead. Store airtight at room temperature.
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Active Time: 20 Minutes
Total Time: 50 Minutes
Makes 12 large cookies
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
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 a small bowl to blend. Set aside.
Stir 1 cup chocolate chips and butter in a medium bowl set over saucepan of
barely simmering water until melted and smooth. Transfer chocolate mixture
to a large bowl. Set aside.
Whisk sugar, egg, coffee mixture and vanilla in a 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,
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.
Cookies can be made up to 2 days ahead. Store airtight at room temperature.
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