Yields: 16 large cookies
Total Time: 2 hours 45 minutes (includes chilling)
Prep: 2 hours 30 min | Bake: 13–15 min
Ingredients
Cookie Dough
2 ¼ cups (281g) all-purpose flour 1 tsp baking soda 1 ½ tsp cornstarch ½ tsp salt ¾ cup (170g) unsalted butter, melted & cooled 5 min ¾ cup (150g) packed light or dark brown sugar ½ cup (100g) granulated sugar 1 large egg + 1 egg yolk, room temperature 2 tsp vanilla extract 1 cup (180g) semi-sweet chocolate chips
Toppings
2 oz chopped semi-sweet chocolate or Hershey’s bar 2 full graham cracker sheets, broken ½ cup mini marshmallows
Instructions
Make the Dough: Whisk flour, baking soda, cornstarch, and salt in a large bowl. In another bowl, whisk butter, brown sugar, and granulated sugar until smooth. Add egg, yolk, and vanilla. Combine wet and dry ingredients. Stir in chocolate chips (dough will be soft and slightly greasy). Chill: Cover dough and refrigerate 2–3 hours (preferably overnight). Preheat Oven: To 325°F (163°C). Line baking sheets with parchment or silicone mats. Shape Cookies: Scoop 2–3 Tbsp dough per cookie. Shape into tall balls (like cylinders) for thicker cookies. Bake: Bake 12 minutes. Remove, press in toppings (chocolate, graham, marshmallows), then return to oven for 2–3 more minutes. Optional: broil 30 seconds or use a kitchen torch to toast marshmallows. Cool: Let cool on pan 10 minutes, then transfer to a wire rack.
Storage:
Keeps at room temp in an airtight container up to 1 week.
The Hedonist Cook 