chocolate

Campfire Cookies

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How to make it

  1. Preheat oven to 350F, and line a cookie sheet with parchment paper.

  2. In a stand mixer fitted with a paddle attachment (or a bowl), cream together butter & sugars.

  3. In a microwave safe bowl, melt 2/3rds Cup of chocolate chips, and allow to cool slightly.

  4. Beat in egg and vanilla.

  5. Scrap down sides, and add in melted chocolate. Mix.

  6. In a small bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder.

  7. Fold into butter mixture with chocolate chips and teddy grahams.

  8. Using a large cookie scoop, scoop out dough onto prepared sheet - makes about 16 large cookies, or 22 small.

  9. Bake in oven for 10-14 minutes.

  10. Remove from oven and allow to cool slightly,

  11. To top - there are two options- Spoon out 1 Tbsp of marshmallow fluff on each cookie. Add in a few teddy grahams and a few chunks of milk chocolate. Then

    a) Use a butane kitchen torch to toast the fluff (the most fun way)!

    b) Set oven to broil (500F) and replace cookie sheet on top rack. Allow to toast for 30-60 seconds.

  12. ENJOY - seriously - while they’re warm and gooey! Just don’t burn your mouth! :)

What you’ll need

For the Cookies

1/2 Cup salted butter, room temperature

1/2 Cup packed golden sugar

1/4 cup white sugar

1 egg

1 tsp vanilla extract

2/3 cup dark chocolate chips, melted & cooled slightly

1 Cup + 2 Tbsps flour

1/4 Cup cocoa powder

1/2 tsp sea salt

1/2 tsp baking soda

3/4 tsp baking powder

+ Chocolate Chips to Mix In

+ A few Teddy Grahams roughly chopped

For Topping

1 Jar Marshmallow Fluff

20-30 Teddy Grahams

1/2 Milk Chocolate bar (or sub extra dark chocolate chips)

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Almond Roca (Christmas Crack)

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How to make it

This is a time sensitive recipe - so I HIGHLY recommend you get everything ready first, and read the full instructions! Alternative, watch the quick 5 minute video in this post for step by step directions! :) The entire cooking process will take ~30 minutes.

  1. Prepare! Grab a heavy bottom sauce pan and place on stove top. Near the stove, have either a candy thermometer ready, or a cup of ICE cold water, a spatula (and plate to rest it on), all your ingredients measured.

  2. Grease a cookie sheet with butter- I do this by taking the foil of the butter in the recipe and rubbing it on the sheet edge to edge.

  3. Over medium heat, combine salted butter, sugar and water. You MUST use salted butter - it stabilizes the mixture.

  4. Once melted, give it a good stir to ensure mixture is homogeneous.

  5. Allow mixture to cook over medium heat, stirring every 3-4 minutes to ensure sugar does not burn to bottom of pan.

  6. Mixture will go from a pale anemic bubbling mixture to a light brown. At this point, sprinkle in cream of tartar. This will help with candy texture and prevent crystallization.

  7. Once mixture is light brown, place thermometer into pan, and stir every minute or so.

  8. Once mixture hits 295F, turn off heat, remove from burner, and stir in almonds, and spread onto cookie sheet.

    ALT: If you DO NOT have a candy thermometer, once the candy starts to brown, place small drops into a cup of ICE cold water next to the stove. If the drops come out bendy at all, it is NOT ready. If they form a hard ball and can be ‘cracked’ the mixture ready!

  9. Allow mixture to cool.

  10. On the stove top, or in the microwave, temper your chocolate (melt it 90%, then stir in a little un-melted chocolate.

  11. Spread over the cooled candy base in a thin even layer. Sprinkle with remaining chopped roasted almonds.

  12. Let cool, and then roughly break apart or chop.

  13. Enjoy ! This makes a great gift if you package it up!

What you’ll need

Ingredients

1 Cup Salted Butter (High quality such as Gay Lea)

1 Cup Sugar

2 Tbsp Water

1 Cup Roasted Almonds, Chopped (+1 Tbsp reserved for topping)*

1/2 tsp Cream of Tartar

60 Grams Milk Chocolate (Lindt)

60 Grams Dark Chocolate (Lindt)

1/2 tsp vanilla (optional)

*Roast in oven @ 325 for ~15-20 minutes (low and slow).

Prep / Equipment

Heavy Bottom Sauce Pan

Candy Thermometer (or cup of ice cold water)

Heat Resistant Spatula

Cookie Sheet