¼cupmilkor milk alternative (best alternative is oat milk for baking)
Add-Ins
1 ½cupsdark chocolate chunks divided
15marshmallowslarge and cut in half (or if smaller size, no need to cut)
cocoa powderoptional
Instructions
With your standing mixer with a paddle attachment beat the butter until smooth. Then add sugar until fluffy, about 4-6 minutes. Beat in the eggs one at a time and vanilla on a medium-high speed. Scrape the sides and mix again.
In a medium-large bowl whisk your flour, cocoa powder, salt and baking soda.
Slowly pour in the dry ingredients into the wet ingredients on a low speed. Then add in the milk, one tablespoon at a time. Add in 1 cup of chocolate chunks.
Place bowl in the fridge for 1-24 hours to chill dough.
When you are ready to bake, preheat the oven to 350° F and prepare cookie sheets with parchment paper.
Using a spoon or cookie scoop take about 2 tablespoons of dough and roll into a ball using your hands. Place a few of the remaining chocolate chunks onto the top of each ball, roll to make a smooth-ish finish. Place on the baking sheet, chunks side up, each ball a few inches apart.
Bake for 10-11 minutes. Remove and add a marshmallow (cut side down) on top of each cookie.
Place bake into oven and bake for an additional 2-4 minutes. Mallow should rise but not be toasted. In total you want to bake your cookie 13-14 minutes.
Remove and let them rest 5-10 minutes and cool on rack.
Enjoy!
Notes
– Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It’s the difference between something having a granular and dense bake or a light and fluffy, clean bake. So, take your time when creaming your butter.
– Reusing Parchment Paper: Yes! As long as it’s not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.
– Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.
– Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that’s just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.
– Reheating: If you are left with extra cookies after you bake, be sure to store in an air-tight container. Then when you go to eat them, be sure to heat those cookies before eating. I do about 10-20 seconds in the microwave before eating so they are nice and gooey!