Hot Cocoa Cookies

As you might guess by the pic, I made these back at Christmas time--but they'd be good anytime of year!  These are very good and mostly easy to make.  The only parts that are more involved than a typical cookie are the 2-step baking process and the topping (a small learning curve to get the right amount each time).  Still, they are worth it--a 9 of 10 :)  Enjoy!

**Side note: I accidentally made these with bread flour and they turned out just fine!**

Link to original recipe: http://www.glorioustreats.com/2013/12/hot-cocoa-cookies.html

Cookie dough--
1/2 c. (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. brown sugar (packed)
3 eggs
1 1/2 tsp. vanilla extract

25 (approx.) large marshmallows, cut in halves

Icing--
2 c. powdered sugar
4 T. (1/2 stick) unsalted butter, melted
1/4 c. unsweetened cocoa powder
1/4 c. hot water
1/2 tsp. vanilla extract

Sprinkles (if desired)

Instructions:

1. In a medium saucepan (or microwave bowl, using 50% power or 15 second intervals), melt the butter and chocolate, stirring frequently.  Set aside to cool after completely melted and smooth.

2. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.

3. In the bowl of an electric mixer, mix together the brown sugar, eggs, and vanilla on low speed until well combined.

4. Add the cooled chocolate mixture and mix until just combined.

5. With mixer on low speed, add flour mixture gradually and continued mixing until just combined.

6. Cover dough and refrigerate for 1 hour.  (Recipe says you can go overnight, too--just need to let dough sit at room temp for 30 min before shaping/baking.)

7. Heat oven to 325°F and line baking sheet(s) with parchement (or silpat type liner).

8. Form tablespoon sized balls (with your hands--the dough is a bit hard for the cookie scoop) and place on prepared cookie sheet about 2 in. apart.  Flatten each ball slightly.

9. Bake cookies for 12 minutes, then slightly press a half marshmallow, cut side down, onto center of each cookie.

10. Return to oven and bake additional 2-3 min.  After removing from oven, allow to cool on cookie sheet a couple of minutes before transferring to a cooling rack.

11. Prepare the icing: Whisk together all ingredients in a medium bowl.  Place a paper towel or cookie sheet under the cookies on cooling rack and top each with a spoonful of icing.

12. Add sprinkles to cookies after you have iced just a few, as the icing begins to set fairly quickly.

13. Let cookies set for 30 minutes and then enjoy!.