One of the first cookies I ever made, this recipe originally came from my Aunt “Mo,” and is a longtime family favorite. I adapted the recipe for these puffy, cake-like chocolate cookies, topped with a slightly melted marshmallow half, by adding graham cracker crumbs (you can also make them without) to give them a whiff of s’more-like flavor.
- 2 cups flour
- 1/2 cup baking cocoa
- 1/2 cup finely crushed graham cracker crumbs
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 cup shortening
- 2 Tbs. unsalted butter softened to room temperature
- 1 cup sugar
- 1 tsp. vanilla
- 2 eggs
- 3/4 cup milk
- 8 ounces semisweet chocolate chips optional
- 18 to 20 large marshmallows cut in half
- Heat oven to 375 F. In a large bowl, whisk together flour, cocoa, graham cracker crumbs, salt and baking soda, set aside. In another bowl with an electric mixer, cream together shortening, butter, sugar and vanilla until light and fluffy. Mix in eggs, one at a time, beating until fully blended. Mix in 1/3 of the dry ingredients into the wet, alternating with 1/2 the milk, continuing and ending with the dry ingredients until all is completely mixed. Fold in chocolate chips (if using).
- Using a tablespoon-sized scoop, portion out cookies in mounds a few inches apart on parchment-lined sheets. Bake for 10 to 12 minutes. Remove cookies from the oven and place a marshmallow half, cut side down, on top of each cookie. Return to the oven for 30 to 45 seconds. Remove from oven. Let cool briefly on sheet and remove to a wire rack to cool completely. Makes 3 dozen.
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