Marshmallow Chocolate Chip Cookies

Ingredient Notes

What I love about this recipe, most of the ingredients are probably in your pantry.

• Chocolate Chips - I like to use a mixture of chocolate chunks and mini chocolate chips in this cookie. The mixture of the two chips ensures an equal distribution throughout the cookie while providing thick pops of chocolate. It is important to note, two types of chips is not necessary. Any sized chocolate chip will work great with this cookie.

• Unsalted Butter - Two things about butter and baking.... 1. Always use unsalted butter. This will allow you to control how much salt is in your recipe. 2. Use cultured, also known as European, butter if possible. This butter is slightly more expensive, however, it adds a richness to your bakes that is unmistakable.

• Marshmallows - I recommend using mini marshmallows for even distribution within the cookie. For all us vegetarians, I recommend using a brand called Dandy. They are plant-based and gelatin-free. You can find them at Sprouts, Whole Foods or Natural Grocers. You can also buy them online.

• Flour - For these cookies, stick with your standard all-purpose flour.

• Baking powder and baking soda - These two ingredients create the perfect lift and spread you want in a cookie. For best results, make sure that your baking powder and soda are no older than six months. Also, stay away from the baking soda in your refrigerator. While tempting in a pinch, it will make your cookies taste like everything in your fridge. (I can vouch from personal experience.)

Expert Tips

When making marshmallow chocolate chip cookies, a few techniques will improve the overall result. While these techniques are unnecessary, I recommend using them as much as possible.

• Creaming wet ingredients for 10 minutes: When making cookies it is important to cream the butter and sugar using a stand-up mixer for 2-3 minutes. Then add the liquid (egg and vanilla extract) and continue creaming for another 6-7 minutes. This step is key to creating a lighter textured cookie.

• Mix the dry ingredient until shaggy: When making cookies or cakes, you want to mix the batter until it is just barely mixed. The batter or dough should look "shaggy". By just barely mixing the flour into the batter, you are restricting the stretching of gluten. This results in a cookie that spreads instead of rises like dough.

• Refrigerate - Place cookies in the refrigerator for at least one hour prior to baking them. This ensures the perfect spread once the cookies hit the heat of the oven. While this is a great tip, it is not critical. Note: cookie batter can be stored for up to 3 days.

• Weight vs. Volume - Below you will find two options for the ingredients, volume (imperial) and weight (metric). In the United States, we tend to use volume for recipes. However, in baking, it is always best to be precise. For this reason, I recommend using the weight method. In the recipe below you will find both options for your convenience.

Frequently Asked Questions

Why Are My Cookies Flat?

Cause: Warm or melted butter.

Solution: Always use room temperature butter. In the worst-case place butter in the microwave at 20% power using 10-second bursts. This will soften the butter; be careful not to overheat the butter.

-OR-

Cause: Too little flour.

Solution: Use a kitchen scale for accuracy or spoon and level the measuring cup before mixing. If you do not have a scale, spoon flour over the top of the measuring cup and then use a knife to level it.

Why Are My Cookies Flat And Runny?

Cause: Your oven is probably too hot, causing the butter to melt quickly.

Solution: Lower the oven heat. I also recommend buying an oven thermometer to gauge the exact temperature in your oven.

Why Are My Cookies Not Expanding?

Cause: Too much flour.

Solution: Use a kitchen scale for accuracy or spoon and level the measuring cup before mixing. If you do not have a scale, spoon flour over the top of the measuring cup and then use a knife to level it.

Why Didn't My Cookies Expand?

Cause: Too much flour.

Solution: I think you know what I am going to say here. Use a kitchen scale. Accurate measurements and room temperature butter will solve most of your cookie issues.