• March 23, 2009

    Chewy Chocolate Chunk Cookies with Salty Almonds and Gooey Marshmallows

    by

    This was supposed to be a straight-up chocolate chip cookie. But it seems now matter how sincere my intentions are to make such a concoction in its purest form, I get way to excited in the kitchen – with flour on my cheek and nose, wooden spoon securely fisted, surrounded by dirty bowls – and I completely lose the self-control to follow such a classic recipe.

    Today, I laced myself into an apron with every aim of making a Soft-Baked Chocolate Chip Cookie, as written by the editors of Everyday Food magazine. But alas, I had a yummy milk chocolate bar with almonds in my cupboard… begging to become melty chunks in a warm cookie.



    And why shouldn’t I continue the almond theme, by chopping up some salty, roasted almonds? And, as a summertime s’mores-a-holic, I’d always wanted to try adding marshmallow chunks to baked goods. Ta da! Martha’s unassuming cookies were morphed into “Chewy Chocolate Chunk Cookies, with Salty Almonds and Gooey Marshmallows”.

    But you know what? I’m not going to be too hard on myself for my seeming incapacity to “not fix it if its not broken”. Why not? Mostly because the marshmallows ballooned in the oven, developed a golden brown crust, and a perfect gooey, center. And the salty almonds were a deliciously crunchy complement to the sweet milk chocolate chunks. That’s why not. So I fully encourage everyone to fiddle with a perfect recipe, even the one that’s been passed down through a half-dozen generations of grandmothers.

    This is based on a recipe I grabbed from the latest issue of Everyday Food magazine. They call them “soft-baked” cookies, and they use corn syrup, brown sugar, and significantly less butter than a typical chocolate chip cookie to achieve that result. I used bread flour in mine, too, as an experiment to see if that would lend to a chewier cookie. The verdict is out – because there were so many variables, I’m really not sure if the flour swap made a difference. I’ll have to give it a try in my usual CCC recipe to know for sure. The cookies deliver on their promise, though, to be soft and chewy. Just don’t overbake them (they should still be very pale), and you’ll be golden. I baked mine for 12 minutes, but I take them out after 10 next time.

    What is the most unusual ingredient you’ve ever spontaneously added to a cookie?

    Chewy Chocolate Chunk Cookies with Salty Almonds and Gooey Marshmallows

    Adapted from Everyday Food Magazine

    • 2 1/2 cups flour

    • 1/2 tsp baking soda

    • 1/4 tsp baking powder

    • 1/2 tsp salt

    • 1 cup packed brown sugar

    • 1/2 cup butter

    • 1/4 cup light corn syrup

    • 2 large eggs

    • 2 tsp vanilla

    • 1 cup chocolate, chopped (I used Cadbury milk chocolate with almonds)

    • 1/2 cup salted, roasted almonds, chopped

    • 1 cup chopped marshmallows, or mini marshmallows

    1. Preheat oven to 350 degrees. In a bowl, whisk ogether flour, baking soda, baking powder, and salt.

    2. In a large bowl, beat together sugar, butter, and corn syrup on medium speed of an electric mixer until light and fluffy. Beat in eggs and vanilla. Reduce speed to low and beat in flour mixture. Fold in chocolate chunks, chopped almonds and marshmallows.

    3. Drop by tablespoonfuls onto baking sheets. Bake 10 minutes, just until no longer shiny. Let cool for 2 minutes on pans before transferring to wire racks. Store in an airtight container.

    by

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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