Equipment
- 1 bowl
- 1 Whisk
- 1 small saucepan
Ingredients
- 113 grams salted butter, browned to 93 grams
- 150 grams granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 26 grams black cocoa powder, spooned and leveled
- 120 grams all-purpose flour, spooned and leveled
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- 120 grams chopped chocolate, I did Trader Joe's Dark Chocolate Pound Bar
- 2 full sheets graham crackers
- 4-8 Tbsp marshmallow fluff, roughly, just scooped on top
- pinch flaky sea salt
Method
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.113 grams salted butter browned to 93 grams
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes before making the dough (can refrigerate for a bit just make sure it's still melted).
- Place the sugar into a medium-large bowl with the butter and whisk until they're completely combined.113 grams salted butter browned to 93 grams, 150 grams granulated sugar
- Then add the egg, and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.1 large egg, 1 tsp vanilla extract
- Add the cocoa powder and whisk aggressively until it's well combined.26 grams black cocoa powder spooned and leveled
- Add the flour, salt and baking powder and fold the cookie dough just until there are only a couple more streaks left of flour.120 grams all-purpose flour spooned and leveled, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder
- Fold in the graham crackers and chocolate chunks (save a few for topping the cookie dough balls) until they're evenly distributed (if the dough is still at all warm, refrigerate it briefly before folding in the chocolate so the it doesn't melt some of it).120 grams chopped chocolate I did Trader Joe's Dark Chocolate Pound Bar, 2 full sheets graham crackers
- Freeze cookie dough for 15-30 minutes or refrigerate for at least an hour. Scoop eight 2 ounce cookies into cookie dough balls. Place them on large cookie sheet (or two) and make a little well in the center for the marshmallow fluff. Refrigerate the cookie dough balls while the oven preheats.
- Preheat oven to 325F (163C) convection** and top each cookie with a dollop of marshmallow fluff and another chunk or two of chocolate and/or graham crackers. Try to contain the marshmallow fluff within the well so it doesn't burn on the pan.4-8 Tbsp marshmallow fluff roughly, just scooped on top
- Bake one sheet on the middle rack for 8ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4-5ish minutes, just until the edges feel set.
- Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The edges should be set and the top no longer wet. When you scoot them around with the biscuit cutter, they should be set enough to move off the pan a little but still be too fragile too pick up with your hand.
- Sprinkle with flakey sea salt and allow them to rest for at least 10 minutes on the pan before transferring off of the cookie sheet.pinch flaky sea salt
Notes
- *Any chocolate work fine here but I love Trader Joes 72% pound chocolate.
- **Most ovens, if set to 350F convection will adjust to 325F inside. Mine doesn't do this so I set mine to 325F convection and make sure it stays at 325F with a thermometer. So check your oven - you want the inside of the oven to be 325F when it's on convection so you may need to set yours to 350F if it automatically adjusts lower on its own.
Nutrition
Calories: 307kcalCarbohydrates: 41gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 45mgSodium: 247mgPotassium: 113mgFiber: 2gSugar: 26gVitamin A: 340IUCalcium: 57mgIron: 2mg