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Chocolate Chip S'mores Cookies

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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.