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* This recipe slightly modified from the original as noted.
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1.
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Preheat oven to 325 (was: 400) degrees F. (was: Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer--otherwise they will thaw too rapidly -- changed to: Use fresh marshmallows ONLY).
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2.
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In medium bown combine flour, cocoa and baking soda. Set aside.
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3.
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Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy.
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4.
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Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff.
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5.
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Gather 4-5 (was: frozen) marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball.
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6.
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Place balls on ungreased baking sheets, 2 inches apart. Bake 15 (was 20-22) minutes. Cool on pan 2 minutes, then transfer to a cool, flat surface.
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From: Mrs. Fields Cookie Book, page 75. Modified to work in Denver better.
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