It’s been raining in the Bay Area this week, and I just really needed some comfort food to get me through it. I made a trial batch of these cookies this past Sunday, ate every single one of them, and then made another batch last night, and ate every single one of them, so I’ve eaten about 60 cookies over the past 3 days and I’m a little strung out because the only other thing I’ve consumed is coffee, but I have no regrets.
This is really just a variation on my Chewy Chocolate Chip Cookies recipe, which is already really good, but this one has slightly more butter, a longer bake, and the addition of three mini marshmallows. These changes make all the difference! The marshmallows caramelize and get kind of crunchy at the same time, like a baked meringue. I thought they’d make the cookie way too sweet because they already leans toward the sweet end of the spectrum, but the caramelization turns the marshmallow component almost savory in a really pleasing way. The addition of a little more butter causes the cookies to spread out a little more while they bake without getting any less chewy, which is ideal because you basically feel like you’re getting a bigger cookie for the same amount of dough. The additional butter necessitates a slightly longer bake, but I’m fine with that because the end result is honestly the best cookie I’ve ever eaten.
I hope you all get the chance to make some cookies soon, and let me know how it goes!
Butter Count: 9 Tbsp
INGREDIENTS:
3/4 cup brown sugar
1/2 cup sugar
1 tsp salt
9 Tbsp butter, melted
1 egg
1 tsp vanilla extract
1 1//4 cups flour
1/2 tsp baking soda
8 oz semisweet chocolate chips
3 mini marshmallows per cookie
INSTRUCTIONS:
In the bowl of a stand mixer set with a whisk attachment, mix together the sugars, salt, and melted butter until it resembles a sandy paste.
Add the egg and vanilla, and whisk on medium speed until ribbon stage. The batter should fall in ribbons from the whisk and remain for a short time before settling uniformly back into the mixture.
Remove the bowl from the mixer, then sift the flour and baking soda into the batter. Using a rubber spatula, fold the mixture until the flour is fully incorporated, but be careful not to over-mix.
Using the rubber spatula, lightly fold in the chocolate chips. Chill the dough in the refrigerator for 1 hour, covered.
Preheat the oven to 350F and line a baking sheet with parchment paper. Roll the dough into balls, about 1.5-2 inches in diameter and place them on the parchment, leaving about 4 inches between each ball on all sides.
Squish three mini marshmallows into each dough ball, as close to the center of the cookie as you can, without squishing so hard that the dough cracks at the edges. If it cracks, just smooth it out with your fingers.
Bake about 13-14 minutes, or until the edges begin to barely brown. Remove the cookies from the oven, and remove the parchment paper from the baking sheet (with the cookies still on it). Place the parchment paper on the counter and allow the cookies to fully cool before eating all of them in one sitting.