| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Unsalted butter; room temperature (2 |
|
|
; sticks) |
| 1 |
c |
Firmly packed brown sugar |
| 2 |
|
Eggs |
| 1 3/4 |
c |
All purpose flour |
| 1/4 |
c |
Unsweetened cocoa powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3 |
c |
Semisweet chocolate chips; (about 18 ounces) |
| 1 |
c |
Whole almonds; coarsely chopped |
|
|
; (about 6 ounces) |
| 1 |
c |
Mini marshmallows |
|
|
Rocky road ice cream |
INSTRUCTIONS
Preheat oven to 350F. Cream butter and sugar in large bowl until fluffy.
Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl.
Stir dry ingredients in butter mixture. Mix in 2 cups chocolate chips and
almonds.
Divide dough in half. On back of ungreased baking sheet, pat each half into
8-inch round. Bake until cookies are set but centers are still soft, about
15 minutes. Sprinkle each round with 1/2 cup mini marshmallows and 1/2 cup
chocolate chips. Bake until marshmallows and chips soften, about 3 minutes
longer. Cool 5 minutes. Cut each round into 12 wedges. Slide wedges off
sheet and cool completely on rack.
Top wedges with ice cream.
Makes 24 wedges.
Bon Appetit October 1992
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