Toasted Marshmallow Chocolate Cookies Recipe

Cookies:

1. Stirring constantly in a small saucepan (or microwavable dish -stirring every 30 seconds), melt the shortening, chocolate chips and cocoa powder until smooth; set aside to cool.
2. In the bowl of a mixer, blend the brown sugar, eggs, molasses, vanilla and orange zest until creamy.
3. Add the cooled chocolate mixture and thoroughly blend.
4. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
5. Slowly stir into the chocolate mixture until all the flour is moistened (dough will be soft).
6. Scoop heaping 2 tablespoons of dough onto a parchment paper lined baking sheet.
7. Refrigerate for 2 hours or overnight.
8. Preheat oven to 325°F and line a baking sheet with parchment paper.
9. Place chilled dough on the sheet, leaving 2 inches in between each cookie.
10. Bake for 7 minutes.
11. Allow to cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.
12. Spread marshmallow creme over cooled cookies.
13. Use a kitchen torch to brown the marshmallow crème or place under a broiler for 30 seconds to 1 minute. Keep an eye on the cookies if using a broiler as they can burn quickly.
14. Top with chocolate drizzle.

Chocolate Drizzle:

1. In a microwave safe dish, combine the chocolate chips and shortening. Microwave in 30 second increments, stirring between each time, until melted.