Thick And Chewy S'mores Cookies Recipe

Steps

1. 1Add the butter, brown sugar and granulated sugar to a bowl and whisk on medium high speed for 2-3 minutes until the mixture turns fluffy and light in color. Keep scraping the bowl along the way
2. 2Add the egg, egg yolk and vanilla. Whisk for another minute until a creamy mixture forms
3. 3Add the crushed graham crackers and whisk until just combined
4. 4Now sift the flour, baking powder, baking soda and salt in a separate bowl and mix to combine. Add the dry ingredients to the cookie dough in 2 additions, and use a rubber spatula to gently fold until the flour is almost mixed into the dough
5. 5Add the dark chocolate chips and mini marshmallows, and continue folding until no more streaks of flour remain and the add ins are evenly dispersed. Don't overmix
6. 6The cookie dough should be soft and easy to work with. If it feels too sticky, refrigerate it for 10-15 minutes until it becomes easier to shape with your hands
7. 7Divide the cookie dough into 5 portions, each should be ~5.5oz in weight. Working one piece at a time, gently shape into a ball, then lightly flatten so they form a 2.5-3" disc. Repeat with all portions
8. 8Place the cookie dough balls on a plate/tray and refrigerate overnight (minimum 6 hours, overnight recommended)
9. 9When you're ready to bake after chilling, pre-heat the oven to 375F (conventional / no fan) and line a large light colored baking sheet with parchment paper
10. 10Place the chilled cookie dough balls on the baking sheet, keeping at least 3" between each
11. 11Transfer to the oven and bake at 375F for 8 minutes, then drop the temperature to 350F and bake for another 7 minutes.
12. 12Remove the tray from the oven, and use the back of a measuring spoon to press down the middles of the cookies and create a pocket / indent. Place one giant marshmallow into the pocket on each cookie, and quickly return the cookie tray to the oven. Try to do this step as quickly as you can so the cookies remain hot
13. 13Bake for another 2-4 minutes until the cookies are golden, look set on the edges but still soft in the middle, and the marshmallows on top have started to get a light golden color on them
14. 14Remove the cookies from the oven, and let them cool at room temperature for 20 minutes
15. 15In the meanwhile, melt the 50g dark chocolate in the microwave in 20 second increments, stirring in between. Transfer it to a piping bag and snip a small hole at the tip
16. 16Once the cookies have rested, take a blowtorch and quickly torch the marshmallows so they become warm and toasted. Then drizzle the chocolate on top of the cookies generously
17. 17Serve warm and enjoy!