S’mores Chocolate Chip Cookies
All year long, I crave for the by-the-crackling-fire-outside-making-s’mores feeling! So when it’s the middle of winter and there’s no fire to sit around what do you do?! You whip up these delicious s’mores chocolate chip cookies, of course! These cookies are on the flatter side (my favorite), which helps them to become the best chewy cookies ever! They’re perfectly crispy all round the edges where they’ve deeply caramelized in the oven. In no time, you’re going to feel like sharing these with your family and dreaming of s’mores by the fire!
When it comes to cookies, we’re not far from science. Making cookies (or baking ANYTHING) is pretty much the most delicious science experiment ever! And it’s no different when it comes to these s’mores chocolate chip cookies! While these cookies definitely embody deliciously complex flavors and textures, there’s nothing complex about the ingredients! It’s all about how you use the ingredients that make the biggest difference!
Brown and white sugars both serve a very important role in these cookies. They both sweeten the cookies just right, but they also help the s’mores cookies spread the perfect amount! Additionally, brown sugar lends its complex and multi-layered flavors of molasses to the cookies! For these reasons, it’s very important to stick with the exact amounts of each ingredient when making this recipe!
Flour. An ingredient that is so vital to most baked goods, but one that you must be very careful with when using! Especially with cookies! When making these s’mores chocolate chip cookies, you’ll either want to invest in a kitchen scale to weigh out your flour OR use this method to measure out your flour. If you’re not currently using either of these methods, you’re most definitely using TOO MUCH flour. Your cookies won’t be flat and chewy– they risk being drier and won’t spread out nicely while baking!
- Follow the recipe to a t! Do not mess around with the ingredient measurements or your cookies will very easily turn out differently!
- Never over mix your cookie dough once the flour has been added. You don’t want to end up with tough cookies!
- Preparing the cookie dough one night in advance and letting the dough rest covered in the refrigerator will not only make the process easier, but will allow the dough to mellow, and the flavors to marry– resulting in deep, complex, caramel flavors and toffee notes!
S’mores Chocolate Chip Cookies
For the cookies
- 2 c (256g) all purpose flour
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 c graham crackers (about 4 whole crackers) crushed
- 1 c (2 sticks, 227g) unsalted butter, softened
- 1 c light or dark brown sugar packed
- 1/2 c granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 6 oz (1 1/2 bars) dark chocolate bars chopped
- 2/3 c mini marshmallows
For topping (optional)
- 18 large marshmallows
- 1 4oz dark chocolate baking bar snapped into large pieces
Make the cookie dough
- In a medium bowl, whisk together flour, baking soda, kosher salt, and graham cracker crumbs. Set aside.
- With a paddle attachment on stand mixer, mix butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, 3 minutes. Switch to low speed and add eggs, then vanilla, beating until fully incorporated. Stop to scrape down the sides of mixing bowl.
- Add in flour mixture and mix at low speed until incorporated. DO NOT over mix. Fold in chocolate and marshmallows. Again, don’t over mix. Cover with plastic wrap and refrigerate for at least 1 hour. for best tasting cookies, refrigerate overnight.
- Preheat oven to 350 degrees F and line a large baking pan with parchment paper.
- Scoop about 2 1/2 tb sized cookie dough and lightly form into a ball without overworking the dough. place them on baking tray about 2 inches apart because they will spread a lot. place extra cookie dough back into refrigerator between bakes.
- Bake cookies for 9 minutes, remove from oven, and quickly place one marshmallow on each cookie, slightly pushing it into the cookie and place a large piece of chocolate on top.
- Give the pan a good bang on the stovetop and return to oven and bake for an additional 5 minutes, until the edges are browned and middle is slightly puffed.
- Remove from oven and torch marshmallows with a blow torch.
- Let cool for at least 10 minutes (or however long you can resist) on baking pan. Repeat with the rest of the dough and ENJOY!