I must admit that, at first, I wasn’t completely thrilled at the “challenge” of replicating a mass-produced cookie. Sorry Nicole. But then serendipity swooped in…
My friends Jeremy and Aubrey (who own an awesome tea company) invited me to a “Harry Potter and the Half-Blood Prince” screening party. Jeremy and Aubrey throw an incredibly fun party (I’ve been lucky enough to attend several now!) complete with contests, delicious themed foods, and intricately-planned quiz show style games. Of course, if you are going to play games, you will need to separate into teams. If you are going to play games according to Hogwart’s School of Witchcraft and Wizardry rules, you will need to be sorted to your appropriate house.
Mallows (Chocolate Covered Marshmallow Cookies)
3 cups all purpose flour
½ cup white sugar
½ tsp salt
¾ tsp baking powder
⅜ tsp baking soda
½ tsp ground cinnamon
12 Tbs unsalted butter
3 eggs, whisked together
Homemade marshmallows, recipe follows
Chocolate glaze, recipe follows
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with plastic wrap and refrigerate at least 1 hour or up to 3 days. When ready to bake, line baking sheets with parchment paper. Preheat the oven to 375° F. Roll out the dough to ⅛-inch thickness, on a lightly floured surface. Use a 1 to 1½ inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
¼ cup water
¼ cup light corn syrup
¾ cup sugar
1 Tbs powdered gelatin
2 Tbs cold water
2 egg whites, room temperature
¼ tsp pure vanilla extract
In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235° F on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil
Line a baking sheet with parchment. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.