Chewy Chocolate Chunk Cookies with Salty Almonds and Gooey Marshmallows

Posted by foodess on Sun 22nd of Mar, 2009 07:29:07 PM

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?

10 Responses

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   1

   maggie (p&c) - March 22nd, 2009 at 7:49 pm

   Oh, wow. Those look really incredible. Glad you linked to them from twitter.

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   2

   Fearless Kitchen - March 23rd, 2009 at 5:39 am

   This looks delicious. I guess they’re kind of like a Rocky Road type of cookie?

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   3

   LadyJuJu - March 23rd, 2009 at 11:02 am

   Hey Jenn, it’s JULIE your fellow booty-shake-at-work comrade. I am going to be allllll over these cookies i’m so excited to make them!!!!!

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   4

   Sophie - March 23rd, 2009 at 12:59 pm

   Yum yum yum yum yum yum yum yum yum yum yum yum yum !!!!!

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   5

   bakingblonde - March 23rd, 2009 at 4:36 pm

   I love that flavor combination!!

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   6

   Elyse - March 23rd, 2009 at 11:18 pm

   OH MY GAH! These look fabulous. I’m so glad you went the experimental route. Who needs a plain ole cookie when you could have chocolate bars, salted almonds, and marshmallows in your cookie! SO DELICIOUS!

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   7

   Rose Mary - March 25th, 2009 at 1:46 pm

   OMG - R U Kidding?? I think I gain weight just looking at your site! These, I will have to try

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   8

   Charlene - May 22nd, 2009 at 2:48 pm

   These look yummy and I really want to make them, but I don’t have any corn syrup! Please, someone help me figure out a substitution. Can I just use sugar?

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   9

   Karin - October 24th, 2009 at 2:22 am

   The photo of your cookies was so incredibly appetizing that I had to try it, too. Though I had some difficulties to follow the directions percisely (as I live in Europe) it worked very well. The cookies are soft and sweet ~ a dream.

   (But I must say, that for “European taste” there is far too much sugar in them, so I decided not to add the cup of sugar. The result was still sweet and delicious!!!!)

   Thank you for the recipe!!!

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    10

    edpanda - March 26th, 2010 at 6:32 pm

    I used marshmallows, chocolate chips, oatmeal and egg whites + sugar delicious icing. The cookies are amazing! The thing is that the marshmallows melt and disappear. I started with 350/10 minutes, and tried different times and temperature - if marshmallows stay in one piece - the cookie is not raw. Any ideas?

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