So I decided to stuff a s’mores filling between two chocolate chip cookies to make it one grand Chocolate Chip S’mores Sandwich Cookie. It’s way over the top, but you guys know I have a tendency to do that sometimes.
Good thing over indulgence is moderated here. I think. If not, well, there’s always hitting the gym a bit harder for balance.
Speaking of being over the top, the photos in the post went from traditional to way off. Every since I became pregnant, I’ve become pickier about everything, especially my photography. I spoke about being easily bored with my styling, so in this post I just decided to go a bit abstract with the idea of milk and cookies. It’s not exactly what I had in mind, but if I spent anymore time re-styling, re-tweaking and reshooting with Matt on this, I’m pretty sure he would have just eaten all the cookies just to be done with this shoot.
But true confession, next best thing to actually having a baby out of this whole pregnancy is turning my husband into a food and photography lover. Love it when two passions collide . . . now I just need him to get his own camera, because fighting over kitchen space sucks enough—we are now splitting shutter time. And let me tell you, natural lighting burns quick when you have two food bloggers in the family.
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 16 tablespoons unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup chocolate chips or chopped chocolate
- Marshmallow filling
- 5 egg whites
- 1 1/2 cup sugar
Preparation: Heat oven to 375 degrees F. Line bake sheet with parchment paper.
- Whisk flour and baking soda in a bowl until combined; set aside.
- Place 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking and using the handle of pan to swirl the butter around in the skillet. Swirl butter constantly until it becomes a dark golden brown in color and gives off a nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 6 tablespoons of butter into hot butter until completely melted.
- Add both sugars, salt, and vanilla to brown butter mixture and whisk until fully incorporated. Add eggs and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Rest mixture for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using sturdy rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips giving dough final stir to ensure no flour pockets remain.
- Using a #24 cookie scoop (basically a small ice cream scoop) drop dough onto parchment lined bakesheet. Bake cookies until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 10 to 12 minutes. Transfer baking sheet to wire rack to cool cookies.
To make marshmallow filling:
- Whisk egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie) simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
- Fit a pastry bag with a 1M tip. Pipe buttercream onto underside of one cookie and place a second on top. Place fully assembled cookie on a fire proof surface and quickly torch filling for a toasted marshmallow finish.