Phenomenal Phoods

Chocolate Chunk Cookie S'mores

Ingredients:

For the graham cracker cookies:

• 1/2 cup butter (softened)
• 1/2 cup shortening
• 1 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup flour
• 1 cup graham cracker crumbs
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10 ounces Ghirardelli bittersweet chocolate (roughly chopped)

For the s'mores:

• Graham cracker chocolate chunk cookies (see recipe above)
• Marshmallows (I found these square, s'mores marshmallows from Jet Puffed at Target)
• Ghirardelli chocolate squares (your favourite flavour)

Instructions:

For the graham cracker cookies:

1. Line a quarter sheet pan with parchment paper.
2. Cream together the butter, shortening and sugars with a mixer until smooth, about 3 minutes.
3. Add the eggs and vanilla, mixing until combined.
4. Add the dry ingredients, mixing until combined.
5. Fold in the chopped chocolate.
6. Press the cookie dough into the prepared sheet pan, making sure it is even and reaches all edges of the pan. I used a flat spatula to press the dough.
7. Refrigerate for at least an hour and up to overnight before baking.
8. When ready, preheat the oven to 375 degrees F.
9. Bake for 18 minutes until browned and crispy on the outside. They will still be chewy on the inside. I wanted them to be a little sturdier for s'mores, but start checking at 14 minutes if you want them to be soft on the outside as well.
10. Let cool completely before cutting into squares.

For the s'mores:

1. Cut the cookies into squares whatever size you like for your s'mores.
2. Top each cookie with a Ghirardelli chocolate square, a marshmallow and another chocolate square to top it off.
3. Use a blow torch to toast the marshmallow, or you can go the traditional route and roast your marshmallow over a fire or even the stove if you've got a gas stove.