So easy and so good it’s hard to believe. A soft chocolate chip cookie comes out of the oven, gets a marshmallow on top, goes back under the grill for a minute to toast, and then gets a spoonful of melted chocolate and a scatter of graham cracker crumbs. It’s a s’more, in cookie form.

What you’ll need

  • 170g butter, room temperature
  • 150g brown sugar
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 10ml vanilla extract
  • 265g flour
  • 10g cornstarch
  • 5g baking soda
  • 3g salt
  • 225g chocolate chips
  • 12 marshmallows, cut in half, or 150g mini marshmallows
  • 113g chocolate chips, melted
  • 35g crushed graham cracker crumbs (or sprinkles)

Method

  1. In a mixer, beat the butter, brown sugar and granulated sugar together on medium speed until creamy, about 2 minutes. Beat in the egg and vanilla extract.
  2. In a separate bowl, combine the flour, cornstarch, baking soda and salt. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. The dough will be slightly thick. Fold in the 225g chocolate chips.
  3. Shape cookie dough balls. Cover them tightly with aluminium foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this dough.
  4. Preheat the oven to 180°C.
  5. Bake for 10–11 minutes, until barely golden brown around the edges. The cookies will look extremely soft when they come out.
  6. Turn the oven up to high broil.
  7. Top each cookie with a marshmallow and return to the oven for only 1–2 minutes, until the marshmallow is lightly toasted. Keep a very close eye on it: it toasts fast.
  8. Take the cookies out and let them cool for 5 minutes on the tray while you melt the chocolate.
  9. Melt the 113g of chocolate in a heat-proof bowl in the microwave in 20-second bursts, stirring after each one, until smooth. Spoon it evenly over the marshmallows and top with graham cracker crumbs or sprinkles.
  10. Let the chocolate set completely: about 60 minutes at room temperature, or about 30 minutes in the refrigerator.

A couple of tips

  • Don’t skip the chill. The recipe calls it mandatory. An hour is the minimum, and the dough keeps for up to 2 days.
  • Stay by the oven for the marshmallows. One to two minutes under the broiler is all it takes, and it goes from toasted to burnt fast.
  • No graham crackers? Sprinkles work instead.
  • Let the chocolate set completely: about an hour at room temperature, or half that in the fridge.

In Budapest and Belgrade, the same idea is on our menu as a drink: the S’mores Hot Chocolate. Our chunky cookies are baked in-house at our brunch spots in Budapest, Bucharest and Belgrade. Walk-ins only, no bookings. #webelieveinhandmade