Rich, fudgy double chocolate cookies, topped with a half marshmallow and finished with a drizzle of chocolate.
Servings: 12large cookies
3/4tspkosher saltor about 1/2 tsp fine salt **Reduce slightly if using salted butter
10Tbspunsalted butterat room temperature
3/4cupdark brown sugar
2/3cupgranulated white sugar
2tsppure vanilla extractor vanilla bean paste
1 3/4cupssemisweet or bittersweet chocolate chips
6large marshmallowscut in half across the equator
1/4cupchocolate chipsmelted, for drizzle
In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
In a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat together the butter, brown sugar and granulated sugar until very light, about 5 minutes. Add the egg and vanilla and beat until well combined.
With the mixer on low, add the flour mixture and beat just until combined. Remove bowl from mixer. Using a spatula, fold in the chocolate chips and mix briefly to combined.
Divide the dough into 12 equal portions. *I like to weight the dough and then divide by 12, to get a weight per cookie, then I weight out the 12 pieces to that weight. Roll each piece of dough into a ball. Place into a plastic storage bag or storage container and refrigerate for at least 24 hours (or up to 36 hours).
When ready to bake, Preheat the oven to 350 degrees F. (not fan-assisted). Line a large baking sheet with parchment paper.
Arrange 6 dough balls on the prepared baking sheet, leaving lots of room between (they will spread). Bake the cookies for 8- 10 minutes, then remove from oven and quickly place a half marshmallow piece on top of each cookie, pressing very lightly into the cookie. Return the cookies to the oven and bake a further 4-6 minutes, or until cookies are set, show some cracking around the edges, but are still soft in the centre.
Allow cookies to cook on the baking sheet for 1 minutes, then carefully transfer to a cooling rack to cool further.
While cookies are cooling melt the remaining 1/4 cup of chocolate chips in the microwave or in a small saucepan. Use a spoon to lightly drizzle some chocolate over the cookies.
Enjoy cookies warm or at room temperature.
Baking time will vary depending on the weight of your baking sheet, among other things. I suggest baking a couple of cookies first to gauge the time needed in your oven. Total baking time is probably between 12 and 16 minutes. The marshmallow should only be on top for about 4 minutes, otherwise it will brown. Adjust as needed.Cookie dough balls will keep in the fridge up to 36 hours. You can bake off just a couple of cookies at a time and enjoy them warm from the oven. Cookie dough balls can also be frozen and baked from frozen. Allow extra baking time if starting from frozen.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!