Gluten Free Hot Chocolate Cookies
12 ounces semi-sweet chocolate, chopped
8 tablespoons (112 g) unsalted butter, chopped
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
5 tablespoons (25 g) unsweetened cocoa powder (natural or Dutch-processed)
1 cup (218 g) packed light brown sugar
3 eggs (180 g, weighed out of shell) at room temperature, beaten
2 teaspoons pure vanilla extract
20 large gluten free marshmallows (Campfire Marshmallows and Kraft Jet-Puffed Marshmallows are both gluten free in the U.S.)
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a small, heat-safe bowl, melt the chopped chocolate chopped butter until smooth (either over a double boiler in which the bowl sits over a small pot of simmering water without touching the water, or in the microwave in 30-second intervals at 60% power, stirring in between). Set the chocolate and butter aside to cool briefly.
In a large bowl, place the flour, xanthan gum, baking powder, baking soda, salt and cocoa powder, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the chocolate and butter mixture, then the eggs and vanilla, mixing to combine after each addition. The dough should be thick and glossy. Drop the dough by rounded tablespoon on the prepared baking sheets, about 2-inches apart from one another. Place in the refrigerator or freezer until chilled.
Roll each piece of chilled dough into a ball between your palms, and then flatten into a 1/2-inch disk. Place the baking sheets, one at a time, in the center of the preheated oven and bake until set in the center (about 12 minutes). Remove from the oven and allow to cool until firm on the baking sheet (about 5 minutes) before transferring to a wire rack to cool completely.
Invert half of the cooled cookies on a flat surface. Soften each marshmallow, one or two at a time, in the microwave (just under 10 seconds should do it) or over a flame on the stovetop and place one on top of the overturned cookies. Top each with one of the remaining cookies and press down gently to sandwich.
Adapted from these Hot Cocoa Cookies, by reader request!