A perfect cookie choice to make with the kiddos. You absolutely can't go wrong with these chocolate cookies. The kids love rolling the cookie dough in sugar and tasting some along the way!
For an added punch try adding some instant coffee grounds for a more grown-up taste.
Dark Chocolate Cocoa Cookies
1 c. whole wheat pastry flour
1/3 c. unsweetened dark cocoa powder
1/2 t. baking soda
pinch of salt
6 T. butter, softened
1 c. sugar, plus extra for rolling
1 egg
2 t. vanilla
1/2 t. instant coffee grounds (optional)
Preheat oven to 350 degrees F.
In a small mixing bowl combine flour, cocoa, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with paddle attachment cream butter and sugar. Add egg and vanilla (and coffee grounds if using) mixing well. Add dry ingredients a little at a time mixing well between each addition. Dough will be firm.
Using a one inch cookie scoop form dough into balls. Roll dough balls in sugar, place on a silpat lined baking sheet and flatten slightly.
Bake 8-10 minutes. Immediately transfer cookies to a cooling rack.
Pick up the chocolate cookie with chocolate frosting...take a look...take a bite...SURPRISE! There's a marshmallow inside! The only thing missing from this recipe was a sprinkling of crushed graham crackers to make it a s'more cookie.
A few hours before heading out to a party my husband told me it would be nice if I made a dessert to share. Well, I didn't have time for an actual dessert so I scrambled through some recipes and came across this Surprise Cookie recipe from Martha Stewart. I happened to have all of the ingredients I needed so I made them!
They turned out to be really tasty cookies and I got a bunch of compliments. I mean, can you really go wrong with Martha Stewart??!! The cookies are more like the texture of moist dense cake bites. The marshmallow and frosting kept them very soft and chewy until the last cookie was gone. And they did all get eaten that evening!
Preheat oven to 375 degrees. In a medium bowl, whisk
together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle
attachment, cream together butter and sugar until light and fluffy, about
2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add
reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop
dough onto ungreased baking sheets, about 2 inches apart. Bake until
cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a
marshmallow, cut-side down, in the center of each cookie, pressing down
slightly. Return to oven, and continue baking until marshmallows begin to
melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool
completely before frosting.
Spread about 1 tablespoon of frosting over each
marshmallow, starting in the center and continuing outward until
marshmallow is covered.
4 tablespoons (1/2 stick) unsalted butter, melted and
cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Place confectioners' sugar in a medium bowl. Whisk in
butter and cocoa powder. Add milk and vanilla, and whisk until well
combined.
**I cut the frosting recipe in half and had a perfect amount to generously frost all of the cookies. I crushed one graham cracker rectangle and sprinkled over each cookie after it was frosted. If you wait until all the cookies are frosted it might be dry enough that the crumbles won't stick.**
