An easy to make cookie that has levels of chocolate goodness in each bite. A nice cookie for sharing during the holidays. Pairs well with raspberry linzer cookies, spritz cookies, and pecan snowball cookies for after meal treat or tea time sweet.
6 T Unsweetened cocoa powder( I use Droste®)
2 T canola oil
8 T butter
8 T Crisco®¹
1 C sugar
2 egg yolks²
2 t vanillla
2 C all purpose flour
1/2 t salt
3 dozen minature marshmallows
8 ounces semi-sweet chocolate chips
Preheat oven 350º F Line two cookie sheets with parchment paper
Add cocoa powder to small bowl. Add canola oil and mix until incorporated. Set aside
On small bowl add flour and salt and mix. Set aside
In medium bowl or stand mixer add butter and Crisco® mix until creamy.
Add sugar until blended.
Add egg yolks and vanilla and mix.
If using stand mixer scrape down the bowl.
Add flour in thirds until mixed.
Using 1 inch cookie scoop roll dough into balls and place on baking sheet about and inch a part
Place in preheated oven and bake 5 minutes.
Remove from oven and quickly press thumb into top of each cookie
Return to oven and bake another 6-7 minutes
Remove from oven and stuff marshmallow into thumbprint
Remove cookies from baking sheet to wire racks to cool.
Place about half of chocolate chips into microwaveable bowl
Microwave 30 seconds. Remove and stir
Microwave again 25-30 seconds stir
Frost top of cookies.
1 I use half shortening and half butter to stop cookie spread. I tried using butter only and even with refrigeration my cookies, they spread too much to my liking.
2 My Mom used to save the egg whites and beat them until foamy. She chopped up pecans or walnuts. She would roll the balls into the egg white then the nuts then place on baking sheet. She would put a smear of chocolate in the thumprint then place a maraschino cherry on top. Pretty