It has been my mission since I was 11 to master the perfect chocolate chip cookie––golden brown on the outside, soft in the middle, buttery with just the right balance of sweet and salt. I've found the secret to this is using cold, salted butter, lots chocolate chips, and to bake the dough at a higher temperature (400 degrees) for a shorter amount of time.
Favorited by my friends, this is the most recent variation on my chocolate chip cookies. For chocolate lovers like me, add the remainder of the chocolate bar to the dough with the chocolate chips.
Ingredients
- 1/2 cup salted butter, cold
- 1/4 cup white granulated sugar
- 3/8 cup brown sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup flour
- 1 1/4 cup chocolate chips
- 3 large marshmallows
- 1 chocolate bar
Instructions
1. With a large stand mixer, beat butter and sugars until combined. Beat in egg.
2. Add baking soda, salt, and flour. Mix on lowest setting, then pour in chocolate chips.
3. Divide dough into 5 large pieces. Cut marshmallow in half and break apart chocolate bar. In the center of each piece of dough, place 1/2 marshmallow and 1 piece of chocolate. Fold dough around the marshmallow and chocolate filling, creating 5 loose dough balls.
4. Place cookies on a baking sheet and bake at 400 degrees for 10 minutes. Remove from oven and let cool.
Note: I NEVER wait for my cookies to cool. I wait for these. Because they are meant to be crispy on the outside and gooey in the middle, they need a little time to set.
