I am kicking this week’s butt!!!
Okay, so it’s just Tuesday but it feels like this is going to be a good week.
Yesterday was awesome at work. I got tons of stuff done for a fast paced project. I felt good to rock the to-do list and do it with confidence. I’ve been feeling off lately as I’ve just been feeling overwhelmed with trying to juggle it all while being pulled all over the place on several projects. Things seemed to have evened out a bit and I feel like I’m not drowning and it feels great. Amazing, no?!
And Price and I had the most amazing date night last night at a fan-tastic restaurant. Everything was incredible. There were moments when we would just stare at each other and mouth ‘holy $hit’ between bites. It was that good. I’ll be wearing my fat pants all week, and it will be worth it!
Which leads me to the next thing… spinning! I’m on a waitlist to take a sping class with a coworker tomorrow night. I’m hoping to be able to go as she raves about it. It would be my second spinning class ever. My first class was like 13 years ago and afterwards I took a 4 hour nap. I’m looking forward to the challenge. Wish me luck!
I feels good to feel good after feeling so hurried, hassled, and blah.
Maybe it’s also the fact that Amanda and I are living up S’mores Week! We are enjoying all of our S’mores goodies. So freaking awesome.
I made S’mores Chocolate Chip Cookies. You’re welcome.
I added in graham cracker crumbs into the cookie dough to give it a nice even flavor. I guess I could have added in chopped up pieces of graham crackers too but I didn’t want to change the texture of the cookie. These are super soft and tender.
I have this thing with bittersweet chocolate chips. The thing is… I love them in cookies. I’ve basically left good ol’ semi-sweet in the dust. But it’s for a good reason, as bittersweet chocolate chips rock in the cookie because they balance out the sweetness of the rest of the cookie. But that is basically why I didn’t use the classic milk chocolate used in S’mores in the cookies so bittersweet has it’s grips on me. If you want a this cookie to exactly match your campfire s’more, then just use milk chocolate chips.
I made these dang cookies several times as I couldn’t get the marshmallows not to explode everywhere while baking them. It was not looking great for these guys when I first started this adventure. But I figured it out and got a yummy, pretty cookie in the end.
The secret to the marshmallows is to shove them into the almost done cookie. You can’t bake them for more than a minute or they melt, get bubbly, and ugly. So take the cookies out when they have 1 minute or so left, stick the mini marshmallows in, and put that cookie tray back in your oven for a minute. Stand there staring at the oven, don’t leave. Watch how the marshmallows or doing. Maybe you can get 84 seconds max back in the oven without them getting ugly. At that point, rip them out of the oven and do a little dance as your about to enjoy an awesome cookie!!!!!
Skip the crunchy texture of the crisp graham cracker, unmelted chocolate, and burned marshmallow, just make this cookie instead when your next s’mores craving hits. And you won’t even have to make a fire!
S’mores Chocolate Chip Cookies
Makes 24 cookies
- 6 ounces bread flour
- 6 ounces graham cracker crumbs
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 Cup unsalted butter (2 sticks), at room temperature
- 2 ounces granulated sugar
- 8 ounces light brown sugar
- 2 eggs
- 1 ounce whole milk
- 2 teaspoons vanilla extract
- 12 ounces bittersweet chocolate chips
- 1 1/2 Cups mini marshmallows
- In a medium sized bowl, sift together the flour graham cracker crumbs, salt and baking soda.
- Add the butter and sugar to your stand mixer’s work bowl. Beat with the paddle attachment on medium speed for 2 minutes.
- Add the eggs, one at a time, beat well.
- Add the milk and vanilla extract, mix until thoroughly combined. Scrape down the sides of the bowl.
- In small batches while the mixer is off, gradually integrate the dry ingredients. Beat on low until the flour is worked in. Mix in the chocolate chips. Chill the dough for at least 1 hour.
- Preheat the oven to 375 degrees F. Line your baking sheets with non-stick baking liners.
- Form golf ball sized balls and the place 6 cookies on the lined cookie sheets. Bake for 11-12 minutes. Remove from the oven and add 5-7 mini marshmallows to each cookie. Return to the oven for 1 min. Only 1 minute! Remove from the oven and let cool for 5 minutes before removing from the baking sheet.
Cookie base is inspired by Alton Brown, via Food Network
Amanda has made some awesome S’mores Muddy Buddies. You’ll be eating this by the handful. At least I will be, thank-you-very-much!
And in case you missed our delightful S’mores recipes yesterday!