Chocolate Chip Cookie S’mores

Ingredients

• 2 2/3 cups all-purpose flour
• 1 Tbsp cornstarch
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup unsalted butter, softened
• 1 1/4 cups packed light-brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 bags chocolate chips, divided
• 32 large marshmallows

Directions

1. Set the oven to 350 degrees. In a bowl, whisk the flour, cornstarch, baking soda and salt for 20 seconds, then put the bowl aside.
2. In the bowl of a stand mixer with the paddle attachment in place, beat the butter, brown sugar and granulated sugar until the mixture looks creamy, about 30 seconds – 1 minute. Add the eggs one at a time, mixing after each, then mix in the vanilla.
3. Turn the mixer to low and gradually add the flour mixture, mixing only until the dough comes together. Stir in 12 oz of the chocolate chips.
4. Portion the dough into 2 Tbsp balls and arrange them on baking sheets lined with Silpat or parchment paper, leaving 2-inches between them. Bake at 350 degrees for 9 – 12 minutes, then take the cookies out of the oven and cool them completely.
5. Melt the remaining 12 oz chocolate in the microwave on 50% power, heating in 30 second increments and stirring after each one, until smooth. Spread the melted chocolate onto the flat side of half the cookies.
6. Toast the marshmallows over a fire pit or a stove burner, turning them now and then, until they are golden brown. If using the stove, be careful not to let the marshmallows touch the burner, and shorter roasting sticks are the easier choice.
7. Set 2 marshmallows on each chocolate-coated cookie, cap with another cookie, and serve right away. The cookies can be baked ahead, but for the best texture, add the chocolate and marshmallows when you are ready to serve.