Okay, let’s get one thing straight. Summer is not over. Big deal that it’s the last day of August. Big deal that the kids are (mostly) back in school, and we’re once again being sucked into the homework death spiral. Big deal that pumpkin everything accosts me every time I go to the market.
It just ain’t over. How can it be when my summer to-do list still has an endless list of to do’s??? I was supposed to perfect my bread baking. Fail. I was going to make (and eat) endless batches of homemade pasta. Fail. I was going to eat fresh corn every. single. day. I feel like that’s only a semi-fail because I’ve eaten corn maybe every other day. But still.
Mostly what I’ve done a lot of is work, and my cooking has been put on the back burner (yep, I meant to do that). But now that I’m staring down the barrel of the Labor Day gun, I’m feeling the pressure to do all the summer things and cook all the summer foods I love so well. And while I never went to camp and never developed a s’mores fixation, I do kind of love it when someone passes around the marshmallows after a barbecue.
These cookies–a mix of warm, gooey chocolate and warm, gooey marshmallow–might help me keep the dream alive even when a foot of snow covers the grill (not that that’s ever going to happen, right?). I’m not sure how s’mores cookies qualify as Man Food, per se, since they appeal to just about everyone I know (and no man in my house has yet to make them…). But I’m not complaining. I’m also not saying summer’s over.
Because it isn’t.
Although these might not look the prettiest cookies around, these little baked goods will knock your socks off! Soft and chewy chocolate cookie with stretchy marshmallow inside— do I need to say more?
– Billy Law, Man Food
Hardie Grant Books
- 1 2⁄3 cups plain (all-purpose) flour
- 1⁄3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- pinch of salt
- 2 cups superfine sugar
- 10 1⁄2 oz unsalted butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 3 1⁄2 oz dark chocolate chips
- 1 cup mini marshmallows
- Preheat the oven to 390°F (200ºC). Line two large baking trays with baking paper.
- Sift the flour, cocoa, baking soda and salt into a large bowl. Beat the sugar and butter using an electric mixer on medium–high speed until light and pale. Turn the speed to medium–low and add the eggs, one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and beat to combine. Turn the speed down to low, and fold the fl our mixture into the batter until it forms a wet dough. Turn the mixer off, and fold the chocolate chips and marshmallows into the dough using a spatula.
- Scoop heaped teaspoonfuls of cookie dough, roll them into balls and place on the prepared trays, spacing about 4 inches apart. Bake for 8–9 minutes, or until just cooked through but still soft in the middle. Remove the cookies from the oven and let them rest for 10 minutes or until cool enough to handle. Transfer the cookies to a wire rack and let cool completely. Store in an airtight container.