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.
In the bowl of a mixer, blend the brown sugar, eggs, molasses, vanilla and orange zest until creamy.
Add the cooled chocolate mixture and thoroughly blend.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
Slowly stir into the chocolate mixture until all the flour is moistened (dough will be soft).
Scoop heaping 2 tablespoons of dough onto a parchment paper lined baking sheet.
Refrigerate for 2 hours or overnight.
Preheat oven to 325°F and line a baking sheet with parchment paper.
Place chilled dough on the sheet, leaving 2 inches in between each cookie.
Bake for 7 minutes.
Allow to cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.
Spread marshmallow creme over cooled cookies.
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.
Top with chocolate drizzle.
Chocolate Drizzle:
In a microwave safe dish, combine the chocolate chips and shortening. Microwave in 30 second increments, stirring between each time, until melted.
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.
In the bowl of a mixer, blend the brown sugar, eggs, molasses, vanilla and orange zest until creamy.
Add the cooled chocolate mixture and thoroughly blend.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
Slowly stir into the chocolate mixture until all the flour is moistened (dough will be soft).
Scoop heaping 2 tablespoons of dough onto a parchment paper lined baking sheet.
Refrigerate for 2 hours or overnight.
Preheat oven to 325°F and line a baking sheet with parchment paper.
Place chilled dough on the sheet, leaving 2 inches in between each cookie.
Bake for 7 minutes.
Allow to cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely.
Spread marshmallow creme over cooled cookies.
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.
Top with chocolate drizzle.
Chocolate Drizzle:
In a microwave safe dish, combine the chocolate chips and shortening. Microwave in 30 second increments, stirring between each time, until melted.
