I chose to make cookies featuring dark chocolate and marshmallows. Admittedly, I'm playing it safe. However-I am a picky eater. And I wanted to like whatever cookies I made, so I went with ingredients I knew I could make work and that I would want to eat.
Then I had to decide what base recipe(s) to use. I'm still pretty infatuated with these cookies I made, and I (like everyone else) am also obsessed with browned butter. And something in my brain just clicked with that combination. I was giddy with excitement. I made sure I had enough mini marshmallows (I did), I decided to use some of the best dark chocolate I had at my disposal, and I decided to only brown half the butter in the recipe (partly so it didn't interfere with the texture to too much of a degree, and partly to have a little more balance with the browned butter flavor).
|Those beautiful specks of browned butter, the melting dark chocolate, and gooey marshmallow. Mmmm...|
And they are just so pretty. Seriously. I'm very very proud of myself. It doesn't even matter how I do in the competition, because just being able to make and eat this makes me feel like a winner! :)
Browned Butter Dark Chocolate and Marshmallow Cookies
A Cooking Actress original, base adapted from Levain Bakery Chocolate Chip Walnut Cookie and Browned Butter Chocolate Chip Cookies
Makes 18-26 cookies, depending on size.Ingredients:
- 2 sticks unsalted butter (1 stick browned, 1 stick cold and cut into very small pieces)
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 3+ cups all-purpose flour
- 1 1/2 tsp. table salt
- 2 tsp. cornstarch
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 2 cups dark chocolate chips/chopped dark chocolate (at least 60%-I used a combination of Ghirardelli dark chocolate chips, chopped Ghirardelli 86% and Godiva 72%)
- 1 cup mini marshmallows
- Prepare cookie sheets with parchment paper/silpat. Preheat oven to 375 degrees.
- Brown 1 stick butter in a small saucepan. Melt over medium heat, then continue to cook-whisking constantly-until it foams up and then turns brown, with little brown particles (this should take 5-10 minutes). Remove from heat immediately and allow to cool completely.
- In a large bowl, cream cold butter and sugars. This is easiest if you use a stand mixer, but it will work with a hand mixer-it's just more difficult (I had to get in there and break up the butter with my hands periodically). Once fluffy-ish, mix in the browned butter.
- Mix in the eggs, one at a time.
- Mix in flour, salt, cornstarch, baking powder, and baking soda. You want the dough to be very thick, continue to mix in additional flour until the dough is not sticky.
- Add chocolate and marshmallows (make sure that if there are little chocolate shavings/crumbs that you get all that goodness in there), knead into the dough with your hands.
- Form dough into large, golf-ball sized, balls and place on cookie sheets--leave plenty of room between!! You may have to bake these in batches (I had a constant rotation of one pan in oven, one ready, etc.).
- Bake in the center of the oven for about 10 minutes-until just beginning to brown. You do not want to over-bake these.(The marshmallow may be oozing out a bit at the sides on some cookies--that is fine, in fact, it tastes amazing. You can fold them in towards the cookie to make it prettier.)
- Let cool a few minutes and then remove from the pan (I kept mine on parchment paper until they firmed up a smidge, then moved them to cloth napkins to finish cooling). Make sure to eat at least 3 of them while warm and fresh.