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   MSGID: 35171.fidonet_cooking@1:105/500 2d938518   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hot Chocolate Cookies   
    Categories: Cookies   
         Yield: 20 Cookies   
       
     1 1/2 c  All-purpose flour (190 g)   
       3/4 c  Unsweetened cocoa powder   
              - (60 g)   
       3/4 ts Baking soda (3 g)   
       1/4 ts Salt (1 g)   
       3/4 c  Vegan butter (170 g);   
              - melted   
         1 c  Light brown sugar (200 g)   
         6 tb Unsweetened applesauce   
              - (90 g)   
         1 ts Vanilla extract (5 ml)   
       1/2 c  Vegan dark chocolate   
              - (80 g); chopped   
        10    Vegan marshmallows (1");   
              - up to 11   
         8 oz Semi-sweet chocolate   
              - (226 g); finely chopped,   
              - for topping   
       
     Preparation time: 20 minutes   
     Cooking time: 12 minutes   
        
     Gooey marshmallows, a chewy cookie base, and melted chocolate on top   
     make these easy vegan Hot Chocolate Cookies an instant hit!   
        
     Preheat your oven to 350?F (175?C). Line a baking sheet with   
     parchment paper.   
        
     In a medium bowl, whisk together the flour, cocoa powder, baking   
     soda, and salt. Set aside.   
        
     In a large bowl, whisk the melted vegan butter, light brown sugar,   
     applesauce, and vanilla extract until smooth and creamy.   
        
     Add the dry ingredients to the wet mixture and stir until just   
     combined. Fold in the chopped vegan dark chocolate.   
        
     Cover the bowl and refrigerate the dough for 15 minutes to firm up.   
        
     Scoop out about 2 tb of dough per cookie and roll into balls. Place   
     on the prepared baking sheet, leaving about 2" space between each.   
        
     Bake for 10 minutes, until the edges are set but the centers are still   
     soft.   
        
     Remove the cookies from the oven and gently press a marshmallow half   
     into the center of each cookie. Return to the oven for 2 to 4   
     minutes, just until the marshmallows puff slightly.   
        
     Let the cookies cool on the baking sheet for 10 minutes, then   
     transfer them to a wire rack to cool completely.   
        
     While cookies cool, melt the chopped semi-sweet chocolate using a   
     double boiler, or in a microwave in 20-second bursts, stirring   
     between intervals until smooth.   
        
     Spoon the melted chocolate over each marshmallow-topped cookie. Add   
     sprinkles if desired. Allow the chocolate to set at room temperature   
     for 30 to 60 minutes before serving.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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