Colossal S’mores Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- ¼ cup graham cracker crumbs
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 sticks unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- Chunks of graham crackers cut into ½ inch pieces, as desired
- Cubes of chopped large marshmallows cut into ½ inch pieces or small mini marshmallows, as desired
- 1 cup semisweet chocolate chunks
Instructions
- Preheat the oven to 350° Fahrenheit. Line 2 large sheet pans with parchment paper and set aside.
- In a medium mixing bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking soda, baking powder and salt until well blended.
- In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars on medium-high speed until light and somewhat fluffy.
- On low speed, add the eggs, one at a time, followed by the vanilla extract.
- On low speed, add the dry ingredients until well blended.
- Remove the bowl from the mixer and, using a rubber spatula, mix in the 2 cups of chocolate chips.
- Using a #12 ice cream scoop or a 1/3 cup solid measuring cup drop the dough onto the parchment lined sheet pans. Space them at least 2 inches apart. You will need to bake the cookies in batches.
- Bake the cookies for approximately 15-18 minutes or until light brown.
- Remove from the oven.
- While the cookies are still hot, press chunks of the graham crackers, the marshmallow pieces and the chocolate chunks to cover the tops of the cookies.
- Using a small blowtorch, carefully brown the marshmallows. If you do not have a blowtorch, place the cookies under the broiler until the marshmallows are nice and toasted.
- Allow the cookies to cool and firm up.
Notes
Makes approximately 1 dozen cookies