Rocky Road Cookies

Directions

• Melt the butter and chocolate chips in a microwave safe bowl, using 50% power.  Once melted, set aside to cool slightly.  
• In a medium bowl, combine the dry ingredients:  flour, xanthan gum, cocoa, baking powder and salt. 
• In a large stand mixer, beat the sugar, eggs and vanilla on low speed until combined.  Add the cooled chocolate mixture and blend until combined.  While mixing, add the flour mixture slowly and blend until just combined.  Transfer to a medium bowl, then cover and refrigerate about 1 hour. 
• Meanwhile, toast the walnuts.  Place chopped walnuts in a skillet and heat on medium heat until warm and fragrant. Take off heat and set aside.
• Preheat oven to 325º.  On a greased cookie sheet place tablespoon size balls of dough about 2 inches apart.  Bake for about 10 minutes.
• When cookies are done, remove from oven and press 3 or 4 marshmallows into each cookie.  Put the cookies back in the oven and bake another minute or two until marshmallows puff up.  Cool for a few minutes and transfer to a cooling rack.
• Prepare chocolate icing by combining all the ingredients into a bowl and whisk together until smooth.
• Assemble the cookies by placing the cooling rack with the cookies over a baking sheet.  Drizzle a bit of icing over the marshmallows, then place a few chopped walnuts on top.  Do it quickly before the icing sets up, so the nuts stick to the icing/cookie.  Once each cookie has marshmallows, icing and nuts, drizzle a second layer of icing over the nuts.  Allow icing to set up about 30 minutes before serving.