Here ya go! REC: Top Heavy Heavenly Hash
Top Heavy Heavenly Hash
1 1/3 cups (8 oz) semisweet chocolate chips
1 1/3 cups (about 5 ½ oz.) walnuts, coarsely chopped
1 cup ap flour
¼ cup unsweetened cocoa
1 tsp. Baking soda
½ tsp. Salt
½ cup unsalted butter, melted
1 cup sugar
1 egg
1 tsp. Vanilla
1 ¾ cup mini marshmallows
Preheat oven to 325 F.
Line 2 baking sheets with parchment.
In a medium blow, stir the chocolate chips and nuts (I lightly toast the nuts) together and set aside. Sift the flour, cocoa, baking soda and salt into a small bowl and set aside. In a large bowl, using a large spoon, stir the melted butter and sugar to blend them. The mixture will look grainy. Stir in the egg and vanilla until the mixture looks smooth and shiny. Stir in the flour mix to incorporate.
Drop heaping tablespoons (about 3 level tbsp.) of dough onto the prepared sheets, spacing them 4 inched apart. Bake one sheet of the cookies until the tops feel firm, about 14 min. The cookies will puff up during baking, then flatten.
Remove the sheet from the oven and, leaving a ½ inch plain edge all around each one, scatter about 12 marshmallows over each cookie. Sprinkle about a tbsp. Of the chocolate nut mix over the marshmallows. Return to the oven for 5 min. Remove the cookies. The marshmallows will be soft and the chips will melt but hold their shape. Cool for 10 min. on sheet then, using a wide metal spatula, transfer to a wire rack to cool. Bake second sheet in same way.
May be stored at room temp. in tightly covered container for up to 3 days.
Source: big fat cookies
If it’s hot in the kitchen, I put them in the frig so the chocolate will set faster I also individually wrap each cookie.
I also make one and a half times this recipe.
