Hi sweet readers
If you are a sweet tooth like me, you are going to love these s´mores cookies.
It´s a delicious brownie cookie, topped with fluff, the fluff is slightly torched, and sandwiched with another cookie.
Dangerously delicious, just saying!

S’MORES CHOCOLATE COOKIES

BROWNIE COOKIES

  • 60 G UNSALTED BUTTER CUT INTO PIECES
  • 380 G HIGH-QUALITY DARK CHOCOLATE 53%-70% FINELY CHOPPED
  • 35 G ALL-PURPOSE FLOUR, OR RICE FLOUR SIFTED
  • 1 TABLESPOON UNSWEETENED COCOA POWDER, SIFTED ( OPTIONAL)
  •  1/4  TEASPOON BAKING POWDER
  • 1 TEASPOON BAKING SODA
  • 1/2 TEASPOON FINE SEA SALT
  • 2 LARGE EGGS ROOM TEMPERATURE
  • 1 EGG YOLK
  • 150 G GRANULATED SUGAR
  • 1 TEASPOON VANILLA BEAN PASTE 

FILLING;

Method;

  • Preheat oven to 180°C (350°F)
  • Place 200-gram dark chocolate and the unsalted butter in a small saucepan, over low heat and stir until melted and smooth, set aside.
  • Place the eggs yolks, sugar and vanilla bean paste in the bowl of a standing mixer attached with the whisk attachment and whisk for 10 -15 minutes or until pale and creamy.
  • Sift the all-purpose flour, baking powder, baking soda salt and unsweetened cocoa powder.
  • With a silicone spatula carefully blend the dry ingredients into the egg mixture, at the same time add the cooled chocolate mixture, and remaining chocolate.
  • Using a small or medium ice-cream scoop, scoop the cookie dough onto the prepared pans, placing the cookies about 1. inch apart.
  • Bake immediately, around 8-10 minutes, or until the cookies are set around the edges and soft in the middle. I like to bake my cookies in a conventional setting, so they turn out fluffy.
  • Do not overbake;
  • Cooling completely on the baking pans.
  • The brownies cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Spread half the cookies with the Marshmallow Fluff, see recipe here.
  • Toast fluff with a kitchen torch, and sandwich with the remaining cookies.
  • Enjoy

FEW, STEP BY STEP PICTURES BELOW!

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