I've been on a chocolate kick lately which is out of the norm for me. I've been eating anything in sight that's chocolate covered (almonds, pomegranates, pretzels, etc) and can't say I hate it one bit. Don't look at me like that.
While I was looking up cookie recipes online I came across Real Simple's brilliant monthly cookie a day posts. I mean, talk about having options. I'm a fan of options.
I'm just gonna cut to the chase. These cookies are EXCELLENT. I'm serious. Slightly crispy on the outside with the perfect chew in the middle, on top of the ooey gooey marshmallow goodness nestled in between the chocolatey pieces. Holy yum.
I'm sure my dentist will appreciate this cookie.
I initially had some reservations about this recipe because marshmallows have an extra sweet factor for me so I was concerned the cookies would be too sweet. But I was wrong. Nobody's perfect.
If it's any indication of how much love I have for these cookies...I made it again the following weekend. Even after giving half of my second batch to my mom, she nonchalantly asked me later on during the week when I would be making the cookies again. Boom.
Have a great weekend. Xo.
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
24 ounces semisweet chocolate, chopped
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups mini marshmallows
While I was looking up cookie recipes online I came across Real Simple's brilliant monthly cookie a day posts. I mean, talk about having options. I'm a fan of options.
I'm just gonna cut to the chase. These cookies are EXCELLENT. I'm serious. Slightly crispy on the outside with the perfect chew in the middle, on top of the ooey gooey marshmallow goodness nestled in between the chocolatey pieces. Holy yum.
I'm sure my dentist will appreciate this cookie.
I initially had some reservations about this recipe because marshmallows have an extra sweet factor for me so I was concerned the cookies would be too sweet. But I was wrong. Nobody's perfect.
If it's any indication of how much love I have for these cookies...I made it again the following weekend. Even after giving half of my second batch to my mom, she nonchalantly asked me later on during the week when I would be making the cookies again. Boom.
Have a great weekend. Xo.
Ingredients (Recipe adapted via Real Simple): Yields 44 cookies
1 1/2 cups all-purpose flour, spooned and leveled3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
24 ounces semisweet chocolate, chopped
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups mini marshmallows
Procedure
1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set asides.
2. In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the marshmallows and the remaining chocolate. Let cool for 15 minutes.
4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.
5. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.
1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, whisk together the flour, salt, baking powder, and baking soda; set asides.
2. In a large microwave-safe bowl, combine the butter and half the chocolate. Microwave on high, stopping and stirring every 30 seconds, until melted and smooth; let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth.
3. Gradually add the flour mixture, mixing until just combined (do not overmix). Fold in the marshmallows and the remaining chocolate. Let cool for 15 minutes.
4. Drop mounds of the dough (about 1 heaping tablespoon each) 2 inches apart onto the prepared baking sheets.
5. Bake, rotating the baking sheets halfway through, until firm around the edges and cracked on the tops, 12 to 15 minutes. Let cool slightly on the baking sheets, then transfer to wire racks to cool completely.
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