As with all of these food holidays, I never know if I got the date from a reputable source or not. I think that May 15th is National Chocolate Chip Cookie Day, but even if it isn’t, it’s completely appropriate to applaud the chocolate chip cookie today, tomorrow, and everyday thereafter.
Now, when it comes to things that can be improved upon in this world, a chocolate chip cookie is not something that comes to mind. Air quality, story ideas for reality TV, the noise level in my neighborhood–these are all things that could use a solid shaping up. Chocolate chip cookies are perfect just the way they are. The good ones, I mean. I’m not talking about the bad ones–I don’t like thinking about them.
However, one day while making a batch, I took inventory of all the leftover scraps I had lying around the kitchen (which normally include but are not limited to caramel, red velvet cake crumbs, brown butter, among other things). That day, pistachio crumbs, marshmallows, and a dwindling bag of shredded coconut caught my eye. I dumped them all into the cookie dough, and by some amazing force of baking, the chocolate chip cookies tasted better than my original recipe. It was a special moment in Sarah’s kitchen.
And if you think I was inspired by Christina Tosi of Momofuku Milk Bar, you’re absolutely right. Potato chips and coffee grounds aside, she is the first person I noticed who puts marshmallows in her cookies. Let me tell you, people, if you’re looking for a cookie that’s crisp on the outside and soft in the middle, lovingly nestle a marshmallow in the center of each scoop of dough. It’s worth the extra time and gooey fingers. Here’s how:
These cookies are living proof that everything, and I mean EVERYTHING, can be improved upon. Never has a chocolate chip cookie tasted so good–in my kitchen, at least. And if you don’t like the additions I made, feel free to substitute your own leftovers. You can even try stuffing the marshmallow into your favorite family chocolate chip cookie recipe and see what happens. Just promise me that you’ll never stop striving for a better cookie, because it might just be what the world needs now.
Marshmallow-Stuffed Chocolate Chip Cookies (makes 2-3 dozen)
- 1 t. salt
- 1 t. baking soda
- 1/4 t. cinnamon
- 2 c. flour
- 2 sticks butter (8 oz.), softened
- 1 c. brown sugar
- 1/2 c. sugar
- 1 t. vanilla
- 2 eggs
- 1 c. shredded coconut
- 1 c. chopped pistachios
- 2 c. chocolate chips (1 12-oz. bag)
- 1 recipe Brown Sugar Marshmallows
- Combine dry ingredients in a bowl and set aside.
- Cream butter and sugars together with an electric mixer. Add vanilla and continue mixing.
- Add eggs, one at a time.
- Add dry ingredients gradually. Mix in coconut, pistachios and chocolate chips, just until combined. Don’t break your mixer.
- Chill dough for at least 1 hour.
- Preheat oven to 375 degrees.
- To assemble, scoop a ball of dough. Flatten it in your hand and put a marshmallow in the center. Fold the dough over the marshmallow.
- Bake for 8-14 minutes, depending on the size of the cookie and the accuracy of your oven temp.
*You will need an 8″ or 9″ square pan and a candy thermometer for this recipe.
- 1 c. dark brown sugar
- 1 T. glucose or light corn syrup
- 1/4 c. water
- 3 t. powdered gelatin, bloomed in 3 T. water
- 70 grams egg whites (about 2-3)
- pinch of salt
- 1/2 t. vanilla
- 50:50 — equal parts confectioner’s sugar and cornstarch, sifted, for cutting the marshmallows
- Spray your pan with non-stick baking spray.
- Bloom the gelatin by sprinkling it over the water. The gelatin should be sprinkled evenly and not dumped on top in a pile. Allow to sit for 5 minutes. Then stick it in the microwave for 5-10 seconds, or until completely melted. Set aside.
- Combine brown sugar, glucose or corn syrup and water in a small saucepan. Wash down the sides of the pan with water so that no sugar crystals remain.
- Heat the pan over medium until the sugar is dissolved. Then increase the flame to high and insert the thermometer. The sugar needs to reach 240 degrees F.
- While the sugar is cooking, measure the egg whites into the bowl of a stand mixer. Don’t start whipping the whites until the sugar is close to 240 degrees. Around 220 is a good time to start. If the sugar is hovering around 240 and the whites are almost ready, turn the flame down just a tad to slow the cooking process. It’s not a big deal if the sugar is ready a minute before the egg whites, but 5 minutes is not okay.
- Whip the whites on high with the whisk attachment until they’re foamy. Add the salt and continue whipping until they hold stiff peaks but are not over-whipped. If little cottony tufts of egg white start forming around the sides of the bowl, you’ve gone too far. You can also turn the speed on the mixer down a tad if the sugar still has a ways to go.
- When the sugar syrup has reached 240 degrees F, add the gelatin.
- Once both the egg whites and sugar are ready at the exact same moment, keep the mixer running on medium-high, and slowly pour the sugar syrup down the side of the bowl into the whites.
- Keep the mixer running on high until the bowl starts to cool down. This will take several minutes, so don’t put the baby down right beforehand or plan to record a voiceover audition at this time.
- Once the marshmallow has cooled significantly, add the vanilla, whip another 15 seconds, and scoop the marshmallow into the prepared pan. Level with an off-set spatula and allow to set for at least 2 hours or until firm.
- Sprinkle your 50:50 mixture over the top of the marshmallow. Flip it over onto a cutting board and sprinkle more 50:50 on top. Cut the marshmallow into 8 equal pieces vertically and horizontally, for a total of approximately 64 marshmallows. Dip your knife in 50:50 periodically if it gets too sticky.
- Sprinkle more 50:50 on the marshmallows if they stick together. Put in Tupperware or cover with plastic wrap if not using immediately. They will last for about 1 week.