Always on a search for the best chocolate chip cookie….
….and I finally have the perfect recipe
This recipe is great on its own or to create a stuffed cookie out of. In this case, why not some gooey marshmallow to the mix?
- 2 sticks unsalted butter
- 2 1/4 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 cup minus 1 tablespoon dark brown sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tablespoon heavy cream
- 1 tablespoon pure vanilla extract
- 2 cups Ghirardelli chocolate chips
- 1 teaspoon King Arthur espresso powder
- 4-6 marshmallow roasters
- Sift together the flour, salt, espresso powder, baking soda and baking powder and set on side.
- Use a saucepan to brown the butter. Turn the stove heat to medium and allow the butter to crackle and start forming little brown bits. When the butter starts to brown, make sure to remove from heat quickly to avoid burning the butter.
- Pour the melted butter in the bowl to standing mixer with paddle attachment and add the sugars into the bowl.
- On medium speed, cream together the butter and sugars. It may take 2-3 minutes for the mixture to come together.
- Add the egg and egg yolk and mix until well combined.
- Add vanilla extract and then the heavy cream.
- Slowly incorporate the flour mixture into the bowl.
- Note: I sift about half of the flour mixture into the bowl before turning on the mixture again.
- Stir in chocolate chips.
- Slice marshmallow roasters into quarters.
- Take about 1.5 to 2 tablespoons of cookie batter. First, roll into a ball and then flatten it into a circle. Place the sliced marshmallow on top and wrap the cookie dough around it. If you need more dough, just add a little bit more. Make sure the dough completely covers the marshmallow and roll into a ball and place on baking tray.
- Continue until all batter is used up.
- Place tray of cookie dough balls into freezer for at least 30 minutes. Preheat oven to 375 degrees F.
- Bake for 12-14 minutes until golden brown. Some of the marshmallow may ooze out, but that’s the best part!
**Adapted recipe from Alton Brown.