Toasted Marshmallow Brownie Krinkles

Hey there, time traveller!
This article was published 13/12/2017 (3194 days ago), so information in it may no longer be current.

Toasted Marshmallow Brownie Krinkles

Makes 35 to 42 cookies

As much as we love chocolate crinkle cookies, topping them with marshmallows that get melty and chewy makes these classic treats even better.

MAKE AHEAD: The dough needs to be refrigerated for at least 30 minutes, or up to overnight. The cookies can be stored in an airtight container at room temperature for up to one week.

Adapted from a Mindy Segal recipe in America the Great Cookbook: The Food We Make for the People We Love From 100 of Our Finest Chefs and Food Heroes, edited by Joe Yonan (Weldon Owen, 2017).

Ingredients
4 large eggs, at room temperature
5 ml (1 tsp) vanilla extract
430 ml (1 3/4 cups) flour
60 ml (1/4 cup) unsweetened cocoa powder, preferably Dutch-processed
7.5 ml (1 1/2 tsp) baking powder
5 ml (1 tsp) kosher salt
5 ml (1 tsp) flaky sea salt
125 ml (1/2 cup) canola or sunflower oil
430 ml (1 3/4 cups) granulated sugar
115 g (4 oz) unsweetened chocolate, chopped and melted
250 ml (1 cup) confectioners’ sugar
35 to 42 marshmallows (not mini)

Whisk together the eggs and vanilla extract in a liquid measuring cup; whisk together the flour, cocoa powder, baking powder and both salts in a medium bowl.

Combine the oil and granulated sugar in the bowl of a stand mixer, or use a handheld electric mixer; beat on medium speed to blend well, then add the egg-vanilla mixture in 3 additions, and the melted chocolate. Stop to scrape down the bowl.

Add the flour mixture; beat for about 30 seconds on low speed, or just long enough to form a dough that looks like brownie batter. Do not overmix.

Gather the dough together, wrap it in plastic wrap and refrigerate for at least 30 minutes, or up to overnight.

Position racks in the upper and lower thirds of the oven; preheat to 175 C (350 C). Line a few large baking sheets with parchment paper or silicone liners.

Sift the confectioners’ sugar into a quart-size zip-top bag.

Working with 4 or 5 at a time, drop heaping tablespoonfuls of dough into the bag, then shake gently until thoroughly coated. Shake off any excess sugar, then arrange them on the baking sheets spaced 5 cm (2 inches) apart.

Press on the tops of each one to form a large thumbprint/indentation, then press a marshmallow into that indentation. Bake (upper and lower racks) for 8 minutes, then rotate the sheets from top to bottom and front to back; bake for 4 to 6 minutes, or until the cookies develop cracks (crinkles) and the marshmallow deflates and browns a bit.

Let cool on the baking sheet for two minutes, then transfer the cookies to a wire rack to cool completely before serving or storing. Repeat with the remaining dough and marshmallows.

— Washington Post