This is so random for so many reasons.
1. It’s summer in Melbourne. Not winter. Decidedly not hot chocolate weather.
2. I don’t even drink hot chocolate.
3. We never have marshmallows in the house.
I can’t even tell you what possessed me to make these. Actually, that’s a lie, I kind of can. I was having a little bit of a flashback Friday walking through the city after work last week, after walking past a couple speaking excitedly in Italian to each other. From there, my train of thought went 5something like this:
Ohh I know that language, they’re totally speaking Italian!
I’m so glad I was raised speaking Italian.
I’m so glad I’m Italian.
Man I wish I was back in Italy, it really did feel like home there..
It’s cold there right now… I’d love another Italian winter. God the smell of hot chocolate on a cold Rome day smelt so good…
Maybe I’ll make hot chocolate cookies with little marshmallows in them tomorrow.
Yeah, I will.
I wonder what I’m gonna have for dinner?
Honest to God, I wish I wrote down the internal monologues I have sometimes that get me from one thought to another, they’re absolutely ludicrous… but anyway, I did make the cookies, and they actually turned out surprisingly well!
– 225g butter, softened
– 90g brown sugar
– 50g caster sugar
– 1 tsp vanilla bean powder – this is a really random ingredient I actually picked up for the first time on Saturday at Terra Madre about an hour before I made these cookies. It smells amazing, really strong and strange vanilla smell, and adds a bit of extra vanilla taste to the cookies; I’d imagine it’d be a little less subtle in a vanilla cookie (ie. without the strong chocolatey flavour) and intend to give it a whirl in some vanilla butter cookies soon, so stay tuned. And if you can’t get your hands on this, no stress, just use a little extra vanilla extract!
– 1 egg yolk
– 2 tsp vanilla extract
– 100g plain flour
– 125g self-raising flour
– 50g good quality hot chocolate powder – if you don’t have this, you can use cocoa powder- 1 cup loosely packed mini marshmallows
1. Pre-heat the oven to 180°C and line a couple of oven trays with baking paper.
2. Beat the butter and sugars together with an electric mixer for a few minutes, until light and creamy looking, then beat in the vanilla powder, extract and egg yolk until well combined.
3. Sift the flours and hot chocolate/cocoa powder into the mixture and stir to completely combine, then mix in the marshmallows.
4. Roll the dough into balls – around ¼ cup measure of dough per cookie for a decent sized one – and space them out on the oven trays, giving them a bit of room to expand (close to double the surface area they’ll take up before they go into the oven).
5. Bake for 12 – 15 minutes, and allow them to cool for 5 minutes on the oven tray before transferring to a wire rack to cool completely.