Ingredients
The following ingredients have 8 Servings
- 3/4 cup (125g/4 1/2 oz) Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 1 cup (125g/4 1/2oz) plain flour/ a.p flour
- 1 tablespoon (25g/1oz) Ghirardelli Unsweetened Cocoa Powder
- 1 ⁄2 teaspoon baking soda
- 1 ⁄4 teaspoon salt
- 6 tablespoon (85g /3oz) butter, softened
- 1 cup (175g/6oz) soft brown sugar
- 2 small eggs
- 1 teaspoon vanilla extract ((optional))
- 2 1/4 cups (350g) dark chocolate chips (for mixing in)
- 16 Marshmallows
Instruction
- Melt the chocolate (3/4 cup) gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
- Sift all of your dry ingredients together in a bowl and stir together.
- Beat the butter and sugar together until thick and creamy.
- Beat in your eggs one by one.
- Add in your cooled melted chocolate and vanilla extract. Continue beating until your ingredients are well mixed.
- To this mix, fold in your dry ingredients and the chocolate chips (2 1/4 cups) and mix until combined.
- Scoop your cookie with a 1 tablespoon scoop (if the mix is soft you can pop it in the fridge to stiffen up and this will make it easier to scoop).
- Bake at 350°F/180°C for 8 - 9 minutes. Take care not to over bake as you want these cookies to be almost brownie-like.
- Once baked, pop a marshmallow on top and put it back in the oven on broil for 1-2 minutes for a lovely toasted effect.
