S'mores Brownie Cookies

• portioner: 12 cookies
• aktiv tid: 20 minutes
• total tid: 55 minutes

Ingredienser

12oz (340g) dark chocolate chips or chopped chocolate (I used Ghirardelli’s 60% Cacao Chocolate Chips)

3/4 cup + 2 tbsp (106g) all-purpose flour

1/4 cup (24g) dutch-process unsweetened cocoa powder

1 tsp (4g) baking powder

1/4 tsp (1g) salt

1/2 cup (113g) salted butter

3/4 cup (150g) granulated sugar

1/2 cup (110g) light brown sugar

2 eggs, at room temperature

1 tbsp (12g) vanilla bean paste or extract

3 Hershey’s milk chocolate bars

10-12 marshmallows

12 graham cracker squares

Instruktioner

Prepare the chocolate mixture first. Place the chocolate and butter in a medium bowl. Microwave at 20-second intervals, stirring in between each, until both the chocolate and butter are fully melted together. Set aside to cool slightly.

In medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla. Use a whisk or handheld electric mixer to beat together, until most of the sugar is fully dissolved and the mixture is frothy (this can take 5-7 minutes and is important to get the correct outcome/texture for the cookies, so please take your time). I recommend rubbing some of the mixture between two fingers — if it feels mostly smooth, you’re good! If you still feel a good amount of sugar granules, then keep whisking. This mixture should be thickened, pale yellow, and frothy (this is what creates the crinkle top while baking). *You can alternatively use a stand mixer fitted with the whisk attachment.

Once the chocolate mixture that you previously prepared is cooled (it’s fine if it’s still a little warm), add it into the egg/sugar mixture and whisk to combine, until fully incorporated.

Add the dry ingredients to the wet, and use a wooden spoon or spatula to fold until just combined. The dough should be really soft!

Cover the bowl and place into the refrigerator to chill for just 15 minutes, any longer will cause the batter to be really fudgy and thicken.

Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

Lay the 12 graham cracker squares across the baking sheets (6 squares per sheet), spacing them at least 2-3” apart from each other. Place a row of Hershey’s milk chocolate on top of each graham cracker, then add a marshmallow on top.

Remove the cookie dough from the refrigerator and use a large cookie scoop (#20; 3 tbsp) to scoop the dough (pack the dough into the scoop with your hands) onto each prepared s’mores square, on top of the marshmallow. Use your hands to shape and form the cookie dough around the marshmallow and chocolate, covering them completely (don’t be afraid to add a little more cookie dough if needed).

Once ready, place both of the baking sheets into the oven, on the middle and lower rack. Bake at 350F for 13-16 minutes, or until the cookies have cracked on top and the edges are set. The middle will still be puffy from the marshmallow.

Remove from the oven and if needed, immediately use a bowl or large round cookie cutter to shape into the ‘perfect’ circle. Allow to cool on the baking sheet for at least 5 minutes.

Then serve warm with a sprinkle of flaky sea salt and a cold glass of milk, if desired.

Enjoy!