Description
Golden-brown, chewy chocolate chunk cookies with a gooey marshmallow center and melted graham chips, topped with flaky salt.
Ingredients
Scale
- 1 cup butter, melted and cooled
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 2 tablespoons malted milk powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup graham cracker crumbs
- 1½ cups chocolate chunks
- ¾ cup marshmallow creme (fluff)
- Sea salt flakes, for sprinkling
Instructions
- Melt the butter in a light-colored saucepan over medium heat. Swirl the pan gently until the foam subsides and the butter turns amber with brown flecks. Once done, promptly remove it from the heat and pour into a heat-proof bowl. Let it cool for about 15 minutes to avoid over-greasing the dough.
- In a large mixing bowl, whisk the cooled brown butter with granulated and brown sugars. Mix until smooth, then add one egg at a time, whisking well after each addition. Finally, stir in the vanilla extract.
- In a separate bowl, whisk together the flour, malted milk powder, cornstarch, baking soda, and salt. Once well combined, gently stir in the graham cracker crumbs to add texture and flavor.
- Gradually add the dry mixture into the wet ingredients, folding gently until combined with no dry streaks. Be careful not to over-mix. Lastly, fold in the chocolate chunks, which will add richness to the final cookie.
- Cover the cookies dough and refrigerate for at least 1 hour. Allowing the dough to chill firms it up, helping retain height and preventing it from spreading too much during baking.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop 3-ounce portions of the dough and flatten each into a 3-inch disk. Add a tablespoon of marshmallow creme in the center, sprinkle with two tablespoons of additional graham crumbs, and top with a few chocolate chunks. Carefully mold the dough around the filling to seal it tightly.
- Arrange the assembled cookies 3 inches apart on the baking sheets. Bake them in the preheated oven for 10–12 minutes, or until the edges are set, while the centers appear slightly underbaked. This method will help maintain that delightful gooey core.
- Switch your oven to the broil setting. Sprinkle each warm cookie with a pinch of sea salt flakes and broil for 30–45 seconds, keeping a close watch until the marshmallow peaks are lightly charred. Remove the cookies immediately to avoid burning.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Serve them warm or allow to cool to room temperature for later enjoyment.
Notes
- Brown Butter: Watch the butter closely while cooking. It can burn quickly once it reaches a slightly darker color.
- Malted Milk Powder & Cornstarch: These two ingredients should not be skipped as they contribute to the chewy texture by limiting gluten formation and providing depth of flavor.
- Chill the Dough: Even if you forget, rolling the dough balls and refrigerating them will help create the desired thickness.
- Pouring Hot Butter: Ensure the butter is warm, not hot, to keep the cookie dough from becoming greasy and to keep those nutty aromas intact.
- Storage: Keep any cooled cookies in an airtight container at room temperature for up to 3 days. If you want to prepare dough in advance, freeze unbaked dough balls on a sheet tray; transfer to a zipper bag and bake straight from frozen, adding 1–2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg