219 g AP flour
1 t baking soda
1 1/2 t cornstarch
1/2 t salt
1 1/2 t cornstarch
1/2 t salt
3/4 C butter, melted (or even browned!)
220 g brown sugar40 g extra chocolate chips
Whisk flour, baking soda, cornstarch, and salt together.
In a separate bowl, whisk melted butter and sugars.
Whisk egg, then egg yolk, then vanilla extract to the butter and sugars.
With a rubber spatula, mix wet ingredients into dry ingredients.
Fold in 1 C chocolate chips and graham crackers.
Divide into about 20 equal portions.
Roll into balls.
220 g brown sugar
67 g sugar
1 egg, room temperature
1 extra yolk, room temperature
2 t vanilla extract
1 extra yolk, room temperature
2 t vanilla extract
1 C or 170 g chocolate chips
4 sheets graham crackers, crushed
9 regular (large, not mini) marshmallows, halved
Whisk flour, baking soda, cornstarch, and salt together.
In a separate bowl, whisk melted butter and sugars.
Whisk egg, then egg yolk, then vanilla extract to the butter and sugars.
With a rubber spatula, mix wet ingredients into dry ingredients.
Fold in 1 C chocolate chips and graham crackers.
Divide into about 20 equal portions.
Roll into balls.
Make a cavity in each ball and press in half a marshmallow.
Cover dough and refrigerate 1-3 days.
Preheat oven to 350.
Line 2 baking sheets with silpats.
Position 8 cookies on each sheet.
Bake for 12-14 mins.
While cookies are still soft, place 4 extra chocolate chunks into each.
Keep cookies on baking sheet for an additional 10 mins.
Transfer to wire rack.
Makes 20 large cookies.
bromabakery
Preheat oven to 350.
Line 2 baking sheets with silpats.
Position 8 cookies on each sheet.
Bake for 12-14 mins.
While cookies are still soft, place 4 extra chocolate chunks into each.
Keep cookies on baking sheet for an additional 10 mins.
Transfer to wire rack.
Makes 20 large cookies.
bromabakery
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