This S’mores cookie, is a cookie with character! It has more than just ooey gooey goodness from chocolate and marshmallows, but an added earthy nuttiness from the browned butter, and rye flour.
What Gives This S’mores Cookie It’s Character?
Selection of Flour- Nutty earthy goodness of stone ground rye and red wheat flour. When selecting the flour, I knew I want a flat cookie with a chewy center and crisp edges. So I opted to bake with flours that make heavier, sturdier breads. I also love the earthy quality of the rye, as it makes me think of forests and campfires, perfect for makes s’mores.
Browned Butter gives a rich and nutty sweetness. Believe me, the time and effort is totally worth it!
Sourdough Starter gives and element of tang that takes the sweetness of the chocolate and marshmallows and balances it out.
Mix of Dark and Milk Chocolate. The dark chocolate gives little bites of bitterness here and there that keep this cookie interesting.
Tips For A Tasty & Chewy S’mores Cookie
Browning the butter adds a sweet nuttiness to the cookie, and also bakes off some of the water content of the butter. Which is perfect since we are adding extra liquid with the sourdough starter.
Chilling the dough, allows the flours to fully absorb the other ingredients, and the dough to develop flavor. I also believe it must allow the starter to do some of its magic, by breaking down anti-nutrients in the flour, to help with absorption of the minerals present. However, I can’t say for certain. I like to allow 30 minutes but up to 24 hours for the dough to sit covered in the refrigerator.
Shaping. By rolling the cookie dough between your palms to shape into a ball, then flattening with palm on the cookie sheet, makes it the prefect thickness for a chewy centered cookie that is crunchy around the edges.
Add extra marshmallows in the last three minutes of baking if you want to see the marshmallows more evident in the cookies, top them with a few extra towards the end of the baking. I myself love how the marshmallows inside the dough almost turn into toffee when they fully melt.
Do You Have A Sourdough Starter?
You can still make these cookies without a sourdough starter, simply add an extra egg yolk to the recipe. If you would like to learn how to make your own sourdough starter; check out Beginners Guide to Creating a Bubbling Starter.
Sourdough S’mores Cookies, With Brown Butter and Rye
This S’mores cookie has character! With ooey gooey goodness of chocolate and marshmallows, and nuttiness from browned butter, and rye.
16
servings20
minutes12
minutes139
kcalIngredients
85 g rye flour from 1847, 2/3 cup
68 g all purpose 1847 daily grind ,1/2 cup
3 g baking soda, 1/2 tsp
3 g salt, 1/2 tsp
3 g vanilla, 1/2 tsp
33 g crushed gram crackers, 1/3 cup
30 g sourdough surplus, 1/4 cup
56 g browned butter, 1/3 cup
56 g sunflower oil, 1/3 cup
1 egg (if no starter add a yolk)
80 g chocolate chips (I like a mix of dark and light chocolate chunks), 1/2 cup
25 g marshmallows, 1/2 cup
67 g white sugar, 1/3 cup
73 g brown sugar, 1/3 cup
Directions
- Combine flour, baking soda, and salt, in a bowl and set aside.
- In small sauce pan, heat butter over medium heat, it will begin to froth, and slowly turns brown. Stir continuously. Once the foaming slows, and the butter starts to browns take it off the heat. Allow butter to fully cool before mixing it, into the sugar, starter, and oil.
- In a standard mixer, or with a whisk, whip butter, oil, brown sugar, and beat till smooth. Add vanilla, and eggs and continue to whip for another 2 minutes.
- With large spoon stir in dry ingredients until just combined.
- Lastly stir in chocolate chips, crushed graham crackers, and marshmallows.
- Chill for 30 minutes and up to 24 hours.
- Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment and spray with oil.
- Using a standard soup spoon, or mellon ball scoop, scoop 16 balls and lay on oiled parchment paper.
- Finally press, all the cookie balls flat with palm. Leave ample space between cookies, as they will spread. Typically place 8 cookies, per cookie sheet.
- Bake at 350 for 12-13 minutes. If baking two trays on multiple racks, swap top and bottom sheet half way through. As well you may want to add a few extra marshmallows to each cookie, for the last 3 minutes of baking.
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