Chocolate Rice Crispies cookies

Makes about 44 golf-size (1.68-inch – I checked on the internet :) balls


Ingredients:

8 tbsp (4 oz, 120 g) unsalted butter
1/3 cup (32 g) Dutch-processed cocoa powder
Two 10-oz bags (565g) mini marshmallows
10 cups (300 g) crisp rice cereal
¾ cup (150 g) semisweet mini chocolate chips
Preparations:

Combine the butter and cocoa powder in a large saucepan over medium-high heat. Let the butter melt, and stir so that the mixture is well combined. Add the marshmallows and let them melt completely.

Remove the pan from the heat and stir in the rice cereal. When it is well coated in the marshmallow mixture, stir in half the chocolate chips. Let the mixture cool for about 5 minutes, then stir in the remaining chocolate chips. Let cool to room temperature.

Oil your hands, and shape some of the cereal mixture into a ball the size of a golf ball (1.68-inch, to be exact). Using an ice cream scoop for measuring helps to achieve the uniform size of the balls. Place the ball on a baking sheet, and repeat with the remaining mixture. Let the balls set, then store them in an air-tight container in a dry, cool environment for up to 3 days. Do not refrigerate them, or they will harden.