Hot Chocolate & Toasted Marshmallow Cookies - Gemma's Bigger Bolder Baking Ep 96

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WRITTEN RECIPE HERE: http://bit.ly/GemmasHotChocCookies
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Hi Bold Bakers! I'm excited to partner with Ghirardelli for the holidays to bring you Big & Bold Chocolate recipes I know you'll love. This week, I have a lovely, warm Hot Chocolate & Toasted Marshmallow Cookie, which is an over-the-top twist on a traditional favorite holiday treat. So let's get baking!
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FULL RECIPE LISTED BELOW
Hot Chocolate & Toasted Marshmallow Cookies

INGREDIENTS (Yields 30)
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
12 teaspoon baking soda
14 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 (350g) cups dark chocolate chips
16 Marshmallows

INSTRUCTIONS
1. Melt the chocolate gently in the microwave or over a pot of simmering water (bain marie). Set aside to cool.
2. Sift all of your dry ingredients together in a bowl and stir together.
3. Beat the butter and sugar together until thick and creamy.
4. Beat in your eggs one by one.
5. Add in your cooled melted chocolate and vanilla extract. Continue beating until your ingredients are well mixed.
6. To this mix, fold in your dry ingredients and the chocolate chips and mix until combined.
7. 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).
8. Bake at 350F/180C for 8 - 9 minutes. Take care not to over bake as you want these cookies to be almost brownie-like.
9. 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.