Brown butter + Chocolate chips + Marshmallow Cookies

Christmas break is less than a month away. I’ve made a list of all the things that I’ve been wanting to bake for Christmas: a pear frangipane tart, sticky date pudding, and almond scone. I already have all the ingredients bought and ready. What seems to be missing is “time.” Everyday I feel like I’m stuck in this never-ending whirlpool of research paper, presentations and finals It just doesn’t seem right to have my head (and heart) focused on reading baking books when in reality I should be studying or starting on my unwritten field trip report due this Tuesday.

So imagine my enthusiasm when my one of my friends asks me to bake some sweet treats for our charity project at an all-girls orphanage. Projects and pleasure? I wouldn’t say no to that!

This chewy brown butter chocolate chip marshmallow cookie is happiness in a mouthful. It is best enjoyed freshly baked with a glass of warm milk.

Brown butter + Chocolate chips + Marshmallow Cookies
(Adapted from Joy the Baker)

makes 24 cookies

2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
226 grams unsalted butter, at room temperature
1 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 cup mini marshmallows
1 cup bittersweet chocolate chips

Directions

First, whisk together flour, salt and baking soda.  Set aside.

To brown butter, use 113 g butter and melt it over medium heat.  Once the butter has melted completely, it will begin to foam and froth as it cooks. Swirl the pan occasionally, and keep an eye on the melted butter.  Once brown bits begin to form at the bottom of the pan and it’s the color of amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl. Do not leave butter in pan as it will get burnt. Allow butter to cool for 20 minutes.

In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 113g of butter with brown sugar.  Cream on medium speed until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract and molasses and beat until incorporated.

Once the brown butter has cooled , pour the butter (including brown bits) into the creamed butter and sugar mixture.  Add the granulated sugar and cream for 2 minutes, until well incorporated.  Add the egg and egg yolk and beat for 1 minute more.

Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed.  Add the flour mixture, all at once to the butter mixture and beat on low speed until the flour is just incorporated.  Remove the bowl from the stand mixer and use a spatula to fold in marshmallows and chocolate chips.

Spoon batter onto a piece or parchment paper or plastic wrap and wrap into a disk or cylinder and seal at both ends.  Allow to rest in the fridge for at least 30 minutes. (I refrigerate it for two days.)

Place racks in the center and upper third of the oven and preheat oven to 350 degrees f.  Line two baking sheets with parchment paper.  Scoop dough by the two tablespoonful onto prepared sheets. Be sure to leave about 2-inches of space between each cookie.

Bake for 12 to 14 minutes of until cookies are golden brown.  Remove from the oven and allow to rest on the baking sheet for 5 minutes.