S'mores Cookies
These s'mores cookies are made with rich, dark chocolate pieces, a graham cracker crunch and melty charred mallows.
Ingredients
- 113 g unsalted butter cut into cubes
- 213 g plain flour sifted
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Pinch fine sea salt
- 160 g dark brown sugar
- 50 g granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 170 g 70% dark chocoalte roughly chopped
- 57 g graham crackers or digestive biscuits
- 18 large marshmallows
Instructions
- In a saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a measuring jug. Set it on a wire rack to cool while you prep the other ingredients.
- Position a rack in the centre of the oven and preheat the oven to 350F/175C. Line two baking trays with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
- In a separate bowl, combine the sugars.
- Once the butter has melted completely, pour it over the sugar, and using an electric whisk, beat on low until just combined.
- Add the egg and vanilla extract, and beat until just combined once more. Use your spatula to scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients in thirds, and beat until just combined.
- Again, scrape down the bottom and sides of the bowl to make sure everything is properly incorporated, and beat on low for an additional 30 seconds.
- Increase the mixer to medium-low, add the graham crackers (or digestives if you’re using these instead) all at once, and beat until evenly distributed throughout (about 1 minute). Add the chocolate and mix with a spoon to evenly distribute.
- Use a 3-tbsp cookie dough scoop, or measure out 75g of the dough to portion the cookie dough into balls. Place them at least 3 inches apart on the prepared sheet pans. Lightly place a marshmallow directly on top of the centre of each cookie dough ball.
- Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool.
- Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.
- Repeat with the remaining cookie dough.
- Before serving, use a stiff metal spatula and run it underneath the bottom of each cookie to unstick any melted marshmallow. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.