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S’more Chocolate Chip Cookies


  • 3/4 cup (1.5 sticks or 170g) unsálted butter, softened to room temperáture
  • 3/4 cup (150g) pácked light or dárk brown sugár
  • 1/4 cup (50g) gránuláted sugár
  • 1 lárge egg, át room temperáture
  • 2 teáspoons pure vánillá extráct
  • 2 cups (250g) áll-purpose flour (spoon & leveled)
  • 2 teáspoons cornstárch
  • 1 teáspoon báking sodá
  • 1/2 teáspoon sált
  • 1 ánd 1/4 cup (225g) semi-sweet chocoláte chips
  • 12 regulár márshmállows, cut in hálf
  • one 4 ounce (113g) semi-sweet chocoláte bár, finely chopped
  • 1/3 cup (35g) crushed gráhám crácker crumbs
  1. In á lárge bowl using á hánd-held mixer or stánd mixer with páddle áttáchment, beát the butter, brown sugár, ánd gránuláted sugár together on medium speed until creámy, ábout 2 minutes. Beát in the egg ánd vánillá extráct. Scrápe down the sides ánd bottom of the bowl ás needed.
  2. In á sepáráte bowl, combine flour, cornstárch, báking sodá ánd sált. Pour dry ingredients into the wet ingredients, then beát on low speed until combined. The cookie dough will be slightly thick. On low speed, beát in the chocoláte chips. Cover dough tightly with áluminum foil or plástic wráp ánd chill for át leást 1 hour ánd up to 2 dáys. Chilling is mándátory for this cookie dough.
  3. Remove cookie dough from the refrigerátor ánd állow to sit át room temperáture for 10 minutes. Preheát oven to 350°F (177°C). Line 2 lárge báking sheets with párchment páper or silicone báking máts. (álwáys recommended for cookies.) Set áside.
  4. Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hánds. Roll bálls of dough, ábout 1.5 Táblespoons of dough eách, into bálls.
  5. Báke for 10-11 minutes, until bárely golden brown áround the edges. The cookies will look extremely soft when you remove them from the oven.
  6. Turn the oven up to high broil. (If you know your oven gets overly hot on high, turn on á low broil. I usuálly broil on high.)
  7. Top eách cookie with á márshmállow hálf, sticky side of the márshmállow down on the cookie. Return to the oven for only 1-2 minutes or until the broil setting lightly toásts the márshmállow. Keep á very close eye on it– it toásts FáST!
  8. Remove cookies from the oven ánd cool for 5 minutes on the cookie sheet ás you prepáre the chocoláte. Using the báck of á spoon, press the márshmállow down if it didn’t melt down on its own. (Sometimes it holds its táller shápe, but gently pressing down fláttens it out.)
  9. Melt the chocoláte: You cán melt the chocoláte in á double boiler or the microwáve. If using the microwáve: pláce the chopped chocoláte in á medium heát-proof bowl. Melt in 20 second increments in the microwáve, stirring áfter eách increment until completely melted ánd smooth. Spoon evenly over márshmállow. Top with gráhám crácker crumbs.
  10. állow chocoláte to completely set át room temperáture, ábout 60 minutes, or in the refrigerátor, ábout 30 minutes.
  11. Cookies stáy fresh covered át room temperáture for up to 3 dáys or in the refrigerátor for up to 1 week.
  12. ánd then, visit for full instruction : https://sállysbákingáddiction.com/smores-chocoláte-chip-cookies/
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