s’mores chocolate chip cookies
These giant s’mores cookies are the perfect balance of texture and flavor with crunchy edges, chewy centers, caramelized sugars, toasty brown butter, golden graham cracker crumbs, a big toasted marshmallow fluff dollop, and smooth milk chocolate.
Ingredients
graham crunch
110g graham cracker crumbs (about 7 graham crackers)
25g granulated sugar (2 Tbsp)
pinch of salt
10g whole milk powder (1 Tbsp)
56g unsalted butter, divided in half (4 Tbsp)
cookie
226g unsalted butter (16 Tbsp ; 1 cup)
4 Tbsp whole milk powder
2 Tbsp cold water
220g dark brown sugar (1 cup, packed)
68g granulated sugar (1/3 cup)
2 tsp Diamond Crystal kosher salt (or 1 tsp regular table salt)
2 tsp vanilla bean paste or extract
1 egg
1 egg yolk
1/2 tsp baking soda
1 tsp baking powder
270g all purpose flour (2 1/4 cups)
60g graham cracker crumbs (about 4 graham cracker rectangles)
7 oz. marshmallow fluff
8 oz. chopped chocolate or chocolate chips (for inside the dough)
8 oz. milk chocolate of choice, preferably small squares or rectangles
Instructions
make the graham crunch
Preheat the oven to 250 F.
Combine all the dry ingredients in a bowl.
Brown 28g (2 Tbsp) butter in a saucepan. Add the remaining 28g (2 Tbsp) and stir until it’s melted. Pour over the dry ingredients and stir to combine. Pour onto a parchment lined baking sheet and bake for 20-25 minutes. Cool completely.
make the cookies
Preheat the oven to 375 F.
Melt the butter in a saucepan. Once it begins to sputter and look more transparent, add the milk powder and whisk to combine. Continue heating the butter while whisking until it has browned. Pour into a heat proof bowl and stir in the cold water. Refrigerate the butter for 10-15 minutes while preparing the rest of the ingredients.
To the cooled butter, add the brown sugar, granulated sugar, and salt. Whisk well until it is well combined.
Add the vanilla, egg, and egg yolk and whisk vigorously until the mixture is fully emulsified. It should be thick, glossy, and lighter in color.
In a separate bowl, combine the flour, baking soda, baking powder, and graham cracker crumbs. Whisk to combine.
Add the dry ingredients to the wet ingredients and gently stir with a spatula to combine. Add 8 oz. of chocolate chunks/chips to the dough.
Scoop the dough with a #20 or #30 scoop onto a parchment lined baking sheet. Roll each dough ball in the graham crunch and sprinkle a layer of crunch underneath of each ball on the baking sheet. Create a d eep hold in the center of each dough ball. Gently press on the dough ball, lowering the height of the ball slightly.
Fill a piping bag with marshmallow fluff and fill each of the dough ball’s center with a large dollop of marshmallow fluff. Place a large square of chocolate on the top of the dough ball, half covering the dollop of marshmallow fluff.
Bake for 12-14 minutes, depending on how gooey or well baked you like your cookies. The edges should be set and toasted brown while the center is still soft.
Remove them from the oven and rap the sheet on the counter a couple of times to settle the cookies. If desired, immediately use a large round metal cookie cutter to scoot them into a perfectly round shape. If desired, use a blowtorch to caramelize the marshmallow fluff. Top with flakey sea salt and enjoy.
Notes
- Using a scale will give you results like mine. If you don’t use a scale, the cookies could turn out differently. I promise, a scale is so much easier to use than measuring cups!
- If you don’t have Diamond Crystal kosher salt, you can use table salt if it’s what you have. Just make sure to use only half the amount called for since table salt is nearly twice as dense.
- Dark brown sugar is my preferred sugar for this cookie , but light brown sugar works just as well.
- This dough does not require refrigeration.
- To freeze, scoop the dough balls as usual and top with desired toppings. Place dough balls onto a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dough balls to a freezer safe container or bag and label with the date and name. For additional protection against freezer burn, place the bag in an airtight container. Frozen dough will last about 3 months. Once thawed, do not refreeze. When it’s time to bake, bake as usual and at the same temperature, but you will likely need to bake them for an additional minute or two depending on your preferred level of cookie done-ness.
- Using a size #20 cookie scoop (1.8 oz. / nearly 4 Tbsp) or slightly bigger for bakery style cookies will yield about 12-13 cookies, and using a size #30 (1.13 oz. / 2 Tbsp) will yield about 22-24 cookies.
Find it online: https://linenandgray.com/smores-chocolate-chip-cookies/