Double Chocolate Marshmallow Spiderweb Cookies
Double Chocolate Marshmallow Spiderweb Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurments:
1 cup of unsalted butter (browned butter should measure out to 3/4 cup)
3/4 cup of packed brown sugar (light or dark)
1/3 cup white granulated sugar
1 large egg
2 tsp of vanilla extract
1 tbsp molasses (optional but highly recommended)
2/3 cup black cocoa powder
2 cup of All-purpose flour
1 tsp baking soda
1 bar of chocolate (chopped) + 1/3 cup chocolate chips (or you can just use 1 1/4 cup chocolate chips)
1 container marshmallow fluff
How to make desserts black?
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Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
215 grams of butter
165 grams of packed brown sugar (light or dark)
35 grams white granulated sugar
1 large egg (60 grams)
4 grams of vanilla extract
20 grams molasses (optional but highly recommended)
50 grams black cocoa powder
200 grams of All-purpose flour
6 grams baking soda
200 grams of chocolate
1 container of marshmallow fluff
Instructions
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat butter until fluffy or until it turns an off-white color (2-3 minutes)
Step 2
Add in white sugar and brown sugar.
Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your egg.
Mix in vanilla and molasses.
Step 4
Add flour, baking soda, and black cocoa powder to form your dough.
Add semi-sweet chocolate chips.
Step 5
Bake a single cookie to start with (about 1/3 cup scoop). This is your TEST COOKIE. Use this to determine how much your cookie will spread and how many you can fit on your tray.
Step 6
Bake cookies for 9-11 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside
Step 7
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.
Step 8
Use your hands or a utensil and add/drag some marshmallow fluff on top to give web design. I recommend using your hands with gloves on.
Step 9
Store in fridge for up to 12 days or store at room temperature for 10 days!