Chocolate Chip S’mores Cookies
My husband said if the devil were a cookie this would be it! These certainly did not disappoint! (ATK perfect cookie!)
Chocolate Chip S'mores Cookies
Ingredients
Cookies
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons salted butter
- ½ cup granulated sugar
- ¾ cups packed dark brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla bean paste
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups chocolate chips I used half dark half milk
Homemade Fluff
- ⅓ cup water
- ¾ cup granulated sugar
- ¾ cup corn syrup or honey
- 3 large egg whites room temperature
- ½ tsp cream of tartar
- 1 tsp vanilla extract
Garnish
- Snack sized Hershey bars
- graham crackers
Instructions
Cookies
- Preheat oven to 375 degrees and line cookie sheets with parchment.
- Heat 10 tablespoons butter in a skillet over medium-high heat until melted, about 2 minutes. Continue cooking and swirling pan to brown the butter. It should smell nutty.
- Remove from heat and pour into a heat safe bowl.
- Stir in remaining 4 tablespoons butter (cubed) until completely melted.
- Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
- Add egg and yolk and whisk smooth.
- Let mixture stand 3 minutes, then whisk for 30 seconds.
- Repeat this process of resting for 3 mins and whisking 2 more times until mixture is thick, smooth, and shiny.
- Fold in flour and baking soda.
- Stir in chips.
- Chill dough 30 mins (at least) and scoop with a 3T. (3 ounces) scooper.
- Bake 5 minutes. Use a cookie cutter to scoot them into a circle shape and pipe on a large swirl of fluff. Bake another 7 minutes.
- Once removed from the oven, add a Hershey bar and graham cracker. Use a kitchen torch on the fluff when cool.
Fluff
- Place water, sugar, and corn syrup in a medium pot. Stir to combine.
- Place a candy thermometer in the pot and heat over medium-high.
- Do not stir anymore!
- Place egg whites and cream of tartar in the bowl of a stand mixer. Beat to soft peaks (3-4 mins.) while sugar is heating. Then shut mixer.
- As soon as the sugar reaches 240°F, remove it from the heat.
- Turn mixer on low and VERY slowly/carefully pour the sugar syrup into the whites in a thin stream. (Try to keep it close to the side of the bowl so it doesn't hit the whisk and splatter. Stand back a bit while doing this!
- Once the sugar is all in, turn to medium/high and whip 6 mins. until thick and fluffy like fluff!
- Add in vanilla and whip 2 more mins.
- Use right away or store for up to 2 weeks at room temperature covered well.
Fluff Adapted from LivFor Cake
Cookie adapted from ATK
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