HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES: Toasted Marshmallow Day!

Happy Toasted Marshmallow Day! Perfect for Labor Day Weekend! Even if you're not out camping and toasting marshmallows by the fire or making s'mores,  you can still celebrate the day with these Hot Chocolate Toasted Marshmallow Cookies! They're fabulous and easy! Recipe from Ghirardelli Chocolate.  As always, use the ingredients (chocolate!) you like best. 

HOT CHOCOLATE TOASTED MARSHMALLOW COOKIES

INGREDIENTS
3/4 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
1 cup plain flour/ all-purpose flour
1 Tablespoon Ghirardelli Unsweetened Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 Tablespoons butter, softened
1 cup soft brown sugar
2 small eggs
1 teaspoon vanilla extract
2 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
16 large marshmallows

DIRECTIONS
Melt chocolate gently in microwave or over pot of simmering water. Set aside to cool.
Sift all of dry ingredients together in bowl and stir together.
Beat butter and sugar together until thick and creamy.
Beat in eggs one by one.
Add in cooled melted chocolate and vanilla extract. Continue beating until ingredients are well mixed.
Fold dry ingredients into mix and fold in chocolate chips until combined.
Scoop cookie with 1 tablespoon scoop (if mix is soft, pop into fridge to stiffen up and make it easier to scoop).
Bake at 350°F for 8 - 9 minutes. Do not overbake as these cookies should be almost brownie-like.
Once baked, pop a marshmallow on top and put it back in oven on broil for 1-2 minutes for a lovely toasted effect.  (or use a mini-torch)

About The Ghirardelli Chocolate Company
The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. Ghirardelli continues to honor its heritage to this day. Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product. This control over the manufacturing process, combined with Ghirardelli’s proprietary bean blend and unique methods of roasting and processing, ensures that you are rewarded with the high quality and rich products.

TOASTED MARSHMALLOW FLOURLESS CHOCOLATE CAKE: National Toasted Marshmallow Day!

Today is National Toasted Marshmallow Day. Of course, you can make S'mores--and all the variations thereof. 

But how about something other than Smores? Something easy and great for the Gluten-Free Folks? The following Flourless Chocolate Cake with Toasted Marshmallow Topping is fabulous!

You can use your favorite flourless chocolate cake recipe or try the easy Flourless Chocolate Cake recipe below. For the Marshmallows, I recommend using high quality marshmallows or make your own. Here's a link to Michael Recchiuti's Marshmallow recipe.  If you only have 'regular' marshmallows, that will work, too.

Toasted Marshmallow Flourless Chocolate Cake

Ingredients 
8 ounces dark chocolate 70-75% cacoa
1 cup unsalted butter
1-1/2 cup sugar
6 large eggs (room temperature)
3/4 cup unsweetened DARK cocoa
25 marshmallows 

Directions
Preheat oven to 375°F
Butter 10-inch spring form round baking pan. Line bottom with buttered wax paper.
Break chocolate into pieces.
In double boiler or metal bowl over saucepan of simmering water, melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed thin crust and toothpick comes out moist but not wet.
Cool cake in pan on a rack 10 minutes.
Remove springform sides. Leave cake on bottom of pan.
Put cake (still on springform base) on cookie sheet.
Top with marshmallows while still warm (leave an inch around edge free-they spread).
Put cake back in oven at 375 for 5 minutes--until marshmallows are 'toasted'.
Remove from oven.
If they're not toasted enough, use a mini-torch (one of my favorite kitchen tools) to toast.
Cool on rack.

Toasted Marshmallow Flourless Chocolate Cake: National Toasted Marshmallow Day

Today is National Toasted Marshmallow Day, and, of course, you can make S'mores--and all the variations thereof. Here's a link to a S'mores Round-up on National S'mores Day that I posted last year. I've added lots of other Smores recipes since then.. but it's a start.

But how about something other than Smores? Something easy and great for the Gluten-Free Folks? The following Flourless Chocolate Cake with Toasted Marshmallow Topping is fabulous!

You can use your favorite flourless chocolate cake recipe or try the easy Flourless Chocolate Cake recipe below. For the Marshmallows, I recommend using high quality marshmallows or making your own. Here's a link to Michael Recchiuti's Marshmallow recipe.  If you only have 'regular' marshmallows, that will work, too.

Toasted Marshmallow Flourless Chocolate Cake

Ingredients 
8 ounces dark chocolate 70-75% cacoa
1 cup sweet butter
1-1/2 cup sugar
6 large eggs (room temperature)
3/4 cup unsweetened DARK cocoa
25 marshmallows 

Directions
Preheat oven to 375°F
Butter 10-inch spring form round baking pan. Line bottom with buttered wax paper.
Break chocolate into pieces.
In double boiler or metal bowl over saucepan of simmering water, melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed thin crust and toothpick comes out moist but not wet.
Cool cake in pan on a rack 10 minutes.
Remove springform sides. Leave cake on bottom of pan.
Put cake (still on springform base) on cookie sheet.
Top with marshmallows while still warm (leave an inch around edge free-they spread).
Put cake back in oven at 375 for 5 minutes--until marshmallows are 'toasted'.
Remove from oven.
If they're not toasted enough, use mini-torch (one of my favorite kitchen tools) to toast.
Cool on rack.

Photo: Wikipedia

Toasted Marshmallow Flourless Chocolate Cake

Today is Toasted Marshmallow Day, and, of course, you can make S'mores--and all the variations thereof. Here's a link to a S'mores Round-up on National S'mores Day on August 10.

But how about something different? Something easy and great for the Gluten-Free Folks? The following Flourless Chocolate Cake with Toasted Marshmallow Topping is fabulous!

You can use your favorite flourless cake or try the easy Flourless Chocolate Cake recipe below. For the Marshmallows, I recommend using high quality marshmallows or making your own. Here's a link to Michael Recchiuti's Marshmallow recipe.  If you only have 'regular marshmallows', that will work, too.

Toasted Marshmallow Flourless Chocolate Cake

Ingredients 
8 ounces dark chocolate 70-75% cacoa
1 cup sweet butter
1 1/2 cup sugar
6 large eggs (room temperature)
3/4 cup unsweetened DARK cocoa
25 marshmallows 

Directions
Preheat oven to 375°F
Butter 10-inch spring form round baking pan. Line bottom with buttered wax paper.
Break chocolate into pieces.
In double boiler or metal bowl over saucepan of simmering water, melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture.
Add eggs and whisk well.
Sift cocoa over chocolate mixture and whisk until just combined.
Pour batter into pan and bake in middle of oven 35-40 minutes, or until top has formed thin crust and toothpick comes out moist but not wet.
Cool cake in pan on a rack 10 minutes.
Remove springform sides. Leave cake on bottom of pan.
Put cake (still on springform base) on cookie sheet.
Top with marshmallows while still warm (leave an inch around edge free-they spread).
Put cake back in oven at 375 for 5 minutes--until marshmallows are 'toasted'.
Remove from oven and cool on rack.

Photo: Wikipedia