Chocolate Chip S’mores
Short grey days seem to linger with little purpose. Chilly mornings feel gelid and uninviting. They seem to say, “go back inside and sip on cocoa.” Everybody searches for warmth.
Blankets are stacked high on beds and couches, always within reach. Fluffy coats hang by drafty doors. Fires roar to life inside and outside.
S’mores, the quintessential summertime treat, warm my soul during cold, dark winter days and nights.
Sub in some chocolate chip cookies for graham crackers and you have the best comfort treat around. The best part about these guys? They taste almost exactly like a s’more and you don’t even have to go outside and build a campfire to enjoy them.
- 24 Chocolate Chip Graham Crackers (recipe below)
- 2 cups Italian Meringue (recipe below)
- Prepare the cookies and the italian meringue according to the instructions.
- Arrange 12 of the cookies upside down.
- Spread italian meringue on the upside down cookies.
- Top each of the cookies with meringue with another cookie.
- Using a kitchen torch carefully torch the visible disk of meringue on each cookie sandwich.
These cookies are my standard chocolate chip cookies with extra chocolate (milk chocolate to mimic S’mores). It also uses graham flour to mimic the graham cracker flavor.
- 4 ounces unsalted butter
- , at room temp.
- 3 ounces brown sugar
- 3 ounces sugar
- 1 egg
- ½ teaspoon vanilla
- 3 ounces graham flour
- 3 ounces all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces milk chocolate,
- Preheat the oven to 350°F. Line a cookie with parchment paper and set aside.
- Put the butter and sugar in a bowl. Beat until light and fluffy, about five minutes.
- Add the egg and vanilla. Beat until completely incorporated.
- Add the flours, baking soda and salt. Mix until a batter forms. Take care not to over mix.
- Add the chocolate chips. Mix in until evenly distributed.
- Spoon the dough onto the baking sheet, so that there are 24 cookies.
- Place in the refrigerator for at least an hour to rest.
- Remove from the fridge and place the cookies straight in the preheated oven. Bake for 13 to 16 minutes until the edges are golden brown and the center is just golden.
- Bake less for chewier cookies or bake longer for crispier cookies.
- Remove from the oven once baked and let cool on the cookie sheet a few minutes before removing to a cooling rack. Let cool completely.
While Italian meringue is the most difficult of the meringues to execute, it is the only meringue that doesn’t require additional cooking and thus is perfect for this application. Italian meringue will also have a long shelf life when refrigerated so making a larger batch at once for multiple applications is always an option. In fact, italian meringue is pretty much an all natural version of marshmallow cream!
- 8 ounces sugar
- ¼ cup water
- ½ cup egg whites
- Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to 240°F.
- While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
- Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very in a needle thin stream in between the whisk attachment and the side of the mixer bowl.
- Once the sugar is added, whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 1o to 20 minutes.