Campfire Cookies

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)

Whiksey & Rye Chocolate Chip Cookies

How to make it

1. Brown the butter! To do this, get out a small sauce pan. Place over medium heat, and put butter roughly cubed in. Melt down the butter, stirring occasionally. While butter is melting, get ready with a small bowl beside the stove sitting on an ice bath. Once melted, continue to cook, stirring frequently (about 3-5 minutes). The butter will begin to turn a golden colour, smell slightly nutty, and bubble. The mixture will get VERY loud - keep stirring. The butter will then begin to get ‘frothy’ or very bubbly, and go quiet. Keep stirring, watching the colour. When the mixture settles down and you can see it is brown, remove from heat, and pour into bowl. Note, you do not want to burn the butter. The goal here is to just toast the milk solids to give it a richer, slightly nutty flavour.

2. Allow butter to return to a solid state at room temperature (2-3 hours).

3. In a stand mixer fitted with a paddle attachment, cream together butter and sugar.

4. Add in yogurt, egg yolk, vanilla, and whiskey.

5. In a separate small bowl, sift together dry ingredients.

6. Add in dry ingredients, folding in partially by hand.

7. Add in (copious) desired amount of chocolate chips.

8. Cover stand mixer with a tea towel (to avoid a flour shower), and combine on lowest speed until just combined. Do not over mix.

9. Using a cookie dough scoop, scoop dough out into balls, and put into plastic (or reusable silicone) bag. This makes about 12-14 large cookies or 20 small.

10. Place dough in fridge for 24 hours to chill.

11. When ready, preheat oven to 350F. Line a baking sheet with parchment paper.

12. Place cookie dough balls on prepared sheet.

13. Bake for ~14-17 minutes (large) or 8-11 minutes (small). Note, cookies will look mostly done, but slightly puffy and soft to the touch. Remove from oven and allow to cool fully on the sheet for a soft chewy cookie, or return to oven for an additional 1-2 minutes for a crispier cookie.

What you’ll need

1/2 Cup Butter*

3/4 Cup Brown Sugar, packed

2 Tbsps white sugar

1 egg yolk

1/2 tsp whiskey

1 tsp vanilla

3/4 Tbsp greek yogurt

3/4 Cup all purpose flour

1/4 Cup + 2 Tbsps Rye flour

1/2 tsp sea salt

1/2 tsp baking soda

Chocolate Chips