🍪 Brown Butter S’mores Chocolate Chunk Cookies

Bahan-bahan

½ cup (113 g) unsalted butter

½ cup (100 g) packed brown sugar

¼ cup (50 g) granulated sugar

1 large cold egg

1 tsp vanilla extract

1½ cups (175 g) all-purpose flour

❌ No instant coffee powder

1 tsp cornstarch

½ tsp baking soda

½ tsp baking powder

½ tsp salt

¾ cup (100–120 g) semisweet chocolate chips

9–10 Graham crackers

9–10 small squares of chocolate — Hershey’s chocolate works great

9–10 large marshmallows

Arahan

Brown the butter:

Melt the butter in a saucepan over medium heat. Cook until it foams, turns golden brown and smells nutty. Pour into a bowl and let it cool completely. You should have roughly 92–95 g after browning.

Make the dough:

Whisk the cooled brown butter with the brown sugar and white sugar until thick and well combined.

Add the cold egg and vanilla. Mix until smooth and glossy.

Add the flour, cornstarch, baking soda, baking powder and salt. Mix until almost completely combined.

Gently fold in the chocolate chips. Stop mixing as soon as there are no dry streaks.

Build the s’mores:

Put 9–10 Graham crackers on a parchment-lined baking sheet. Place a chocolate square and a large marshmallow on each.

Divide the cookie dough into 9–10 portions, about 50–55 g each. Flatten each portion and carefully wrap it around the marshmallow/chocolate, leaving just a tiny bit of the Graham cracker visible.

Freeze for 1–2 hours until the assembled cookies are firm.

Bake at 350°F for 9–12 minutes. The edges should be set while the centers still look soft and slightly shiny.

Let them sit on the baking sheet for a few minutes, then eat them warm for the maximum gooey marshmallow situation. 🤤🔥