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Double Choc Chip Cookie S'Mores.

Ingredients for the Cookies.

 

Ingredients for the S’Mores.

  • Double Choc Chip Cookies, 2 per s’more
  • Chocolate buttons or squares, 1-2 pieces per s’more depending on size (optional, the chocolate in the cookies may be enough for you!)
  • x1 Grounded Pleasures Marshmallow per s’more

 

Method.

Preheat oven to 180 degrees Celsius and line three large baking trays with baking paper.

In a large bowl whisk together the melted butter, sugars, milk, vanilla and egg.

Then add the flour, and sift in the bicarb soda and cocoa. Add the chocolate chips and mix to combine with a wooden spoon.

Cover the bowl and leave in the fridge to chill for 15-20 mins.

Then, roll heaped teaspoonfuls of the dough into balls (the size of a large cherry tomato) and place on the trays. The cookies will spread as they bake so leave enough room in between. Gently press down on each ball of dough so they look like fat round discs.

Bake for 12-15 minutes or until golden brown. Rotate the trays in the oven about halfway through to ensure the cookies cook evenly. 

Allow to cool on their trays.

To make the s’mores (without a campfire!), heat your grill to 220 degrees Celsius. Create pairs with the double choc chip cookies, and place one marshmallow on one side, and a piece or two of chocolate (if using) on the other.

Place the topped biscuits under the grill, the ones with the chocolate won’t need to be directly under the heat to begin to melt. Keep an eye on the marshmallows as they will heat quickly. Once the top side of the marshmallow has turned golden and you can smell the sugar in it cooking, carefully remove from the heat and squash the two halves of the s’more together, and enjoy! 

Makes 28-30 individual cookies. Cookies will store for about a week in an airtight container.


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