Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mini marshmallows
- 1/2 cup semisweet chocolate chips
- 1/2 cup powdered sugar
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, beat butter and sugar with an electric mixer until light and fluffy.
4. Add eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Fold in mini marshmallows and chocolate chips.
7. Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Once the cookies are cool, sift powdered sugar over the top of each cookie.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 140
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 40mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Mini marshmallows can be substituted with regular-sized marshmallows cut into small pieces.
- Semisweet chocolate chips can be substituted with milk chocolate chips or dark chocolate chips.
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the cookie dough for extra crunch.
- Use white chocolate chips instead of semisweet chocolate chips for a sweeter flavor.
- Add a teaspoon of instant coffee powder to the flour mixture for a mocha flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth and creamy mixture.
- Do not overmix the cookie dough once the flour mixture is added to avoid tough cookies.
- Let the cookies cool completely before dusting them with powdered sugar to prevent the sugar from melting.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar before serving.
Garnishes:
Garnish each cookie with a small piece of marshmallow or a sprinkle of cocoa powder.
Pairings:
Serve the cookies with a glass of cold milk or a cup of hot chocolate.
Suggested side dishes:
The cookies can be served as a dessert on their own or paired with a fruit salad for a refreshing contrast.
Troubleshooting advice:
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough to moisten it.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food to prevent the spread of bacteria.
Food history:
Chocolate crackles are a popular Australian treat that originated in the 1930s. They are typically made with rice cereal, cocoa powder, and coconut, but this recipe adds marshmallows and chocolate chips for extra flavor.
Flavor profiles:
These cookies have a rich chocolate flavor with a gooey marshmallow center and a sweet powdered sugar topping.
Serving suggestions:
Serve the cookies as a dessert or snack for a sweet treat.
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