Saturday, October 20, 2012

Marshmallow Chocolate Chip Cookie

Surely you would have done tons of different variation chocolate chip cookies but this one sure hit my button. It stayed soft even after two days.  I added some marshmallow since I had them lying around.  It gave a little crunch at the edge of the cookie and this is what made it different from other chocolate chip cookie.

Do give this a try...


3/4 cup butter, melted
2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
1/2 cup sugar
1 tbsp vanilla
1 egg yolk
1 egg
2 cup chocolate chips
1/2 cup marshmallow, optional


  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips and marshmallow by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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