S’mores NYC style Cookies

NYC-Style Chocolate Cookies with Biscuit Crumbs, Gooey Marshmallow & a Digestive Base

Ingredients

• 115 g unsalted butter, room temperature

• 100 g brown sugar

• 40 g white sugar

• 1 whole egg (about 50 g) + 1 egg yolk

• 1 tsp vanilla extract

• 210 g all-purpose flour

• 20 g cornstarch

• 1 tbsp cocoa powder

• 1 tsp baking powder

• ¼ tsp baking soda

• 150 g chocolate chunks or chocolate chips (I used half dark and half milk chocolate)

• 80 g graham crackers or digestive biscuits, roughly crushed into a mixture of crumbs and chunks

• 1 whole biscuit for the base of each cookie

• 1 medium-to-large marshmallow for each cookie

Recipe

1. Mix the dry ingredients.
   In a bowl, whisk together the flour, cornstarch, cocoa powder, baking powder, and baking soda. Set aside.

2. Cream the butter and sugars.
   In a separate bowl, cream the room-temperature butter with the brown sugar and white sugar until well combined and creamy.

3. Add the wet ingredients.
   Mix in the whole egg, egg yolk, and vanilla extract until combined.

4. Make the cookie dough.
   Add the dry ingredients to the butter mixture and mix just until a dough forms. Fold in the chocolate chunks and crushed biscuit pieces. Some of the biscuit pieces will crumble further as you mix, that’s completely fine.

5. Stuff with marshmallows.
   Divide the dough into however many cookies you would like to make. Roll each portion into a ball, then flatten it into a disc. Place one marshmallow in the center and wrap the dough around it, making sure the marshmallow is mostly enclosed. Roll back into a ball.

6. Chill.
   Refrigerate the cookie dough balls for at least 30 minutes. Alternatively, freeze them and bake whenever you’re craving fresh cookies.

7. Prepare for baking.
   Preheat the oven to 200°C. Line a baking tray with baking paper and arrange the whole biscuits on the tray, leaving enough space between them for the cookies to spread.

8. Assemble.
   Place one chilled cookie dough ball directly in the center of each biscuit.

9. Bake.
   Bake for approximately 13 minutes. Keep an eye on them toward the end, as every oven is different. The cookies should be set around the edges while remaining soft and gooey in the center.

10. Cool slightly & enjoy.
    Let the cookies sit on the baking tray for a few minutes after baking so they can set before moving them. Enjoy them warm for the ultimate gooey marshmallow and melted-chocolate center.

Tip! For perfectly round cookies, while they’re still warm from the oven, place a round cookie cutter, bowl, or container slightly larger than the cookie around it and gently swirl it in a circular motion to shape the edges.