RECIPE: Giant Stuffed Choc Chip Cookies

INGREDIENTS

For the cookie dough:
2 cups plus 2 tbsp all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp vanilla extract
1 ½ cups semi-sweet chocolate chips

For assembly:
1 cookie dough recipe, at room temperature
8 graham cracker squares, broken into halves (see header note above)
4 marshmallows, snipped in half lengthwise
1 full-size Hershey's bar, divided between each of the prospective cookies


METHOD

1. To make the cookie dough: Whisk the flour, baking soda, and salt together in a medium bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined - the batter should look a little lumpy. Stir in chocolate chips.

2. Preheat oven to 325° F. Line two baking sheets with parchment paper.

3. To assemble and bake: Lay half of the graham crackers out on the baking sheets - two crackers per sheet. Top each cracker with 3-4 pieces of chocolate then top the chocolate with two marshmallow halves, laying them side-by-side. Lay the remaining graham crackers on top of the assemble s'mores. Sandwich the s'mores between two large spoonfuls of cookie dough and using the remaining dough to wrap around each of the s'mores; the result should resemble a small cookie brick.

4. Space the cookies at least 4 inches apart on the two baking sheets. Bake for 20-24 minutes or until the tops and edges are lightly browned and the edges just lift off the pan with a spatula. (While baking, the s'mores will press down under the weight of the cookie dough and will sink further while cooling. Don't worry if the cookies don't end up completely covering the s'mores - it only adds to the charm here.) Transfer the baking sheets to wire racks and cool the cookies on the sheets for at least 5 minutes. Transfer the cookies to the wire racks and cool for another 5-10 minutes before serving. Serve warm or at room temperature.

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RECIPE: Choc Chip Cookie Brownies

INGREDIENTS

For the Cookie Dough Layer:

1 1/4 cups all-purpose flour

1/8 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

5 tablespoons unsalted butter, softened

3 tablespoons light brown sugar

3 tablespoons granulated sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

3/4 cup semi-sweet chocolate chips

For the Brownie Layer:

5 tablespoons all-purpose flour

1/2 teaspoon salt

2 tablespoon unsweetened cocoa powder

3 oz bittersweet chocolate, finely chopped

4 tablespoons unsalted butter

1/2 teaspoon instant espresso powder

3/4 cup granulated sugar

1 large egg, room temperature

1/2 teaspoon vanilla extract

METHOD

Preheat oven to 350F. Butter the bottom and sides of a 8×8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

To make the Cookie Layer: In a medium bowl, flour, baking powder, baking soda, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips; set aside.

To make the Brownie Layer:

In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.

In a large bowl set over simmering water, stir together chocolate, butter, and instant espresso powder until completely melted and smooth. Keeping the bowl over the water, turn off the heat and add the sugar. Whisk until completely combined.

Remove the bowl from the pan and cool slightly.

Once the chocolate mixture is cool, add the egg and vanilla and whisk until combined.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula, fold the flour mixture into the chocolate until just combined. (a bit of the flour mixture should still be visible).

Pour the batter into the prepared pan and smooth the top.

Using your hand to form clumps, distribute the cookie dough onto the top of the brownie batter in teaspoon-sized clumps, using all of the dough. You will cover most of the brownie batter.

Bake 25-30 minutes, until the cookie layer is set and lightly browned. Place the pan on a wire rack and let the brownies cool completely. Cut into squares and serve.

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