Warm chocolate & marshmallow cookies

Warm chocolate & marshmallow cookies

By
From
Fast Cooking
Makes
12
Photographer
Tara Fisher

I’ve brought so many great recipes from the US, and this is one of them. I’ve changed it a bit though, as American recipes often don’t work over here, because the flour is different and they use a lot of corn oil and corn syrup there. So, this is the Anglicized version of Miss Simpson’s cookies from Connecticut.

Ingredients

Quantity Ingredient
225g soft butter, plus extra for greasing
350g plain flour, plus extra for dusting
1 teaspoon bicarbonate of soda
1 teaspoon salt
175g caster sugar
175g soft brown sugar
1 teaspoon vanilla extract
2 eggs, beaten
350g chocolate chips or chopped nuts
100g small marshmallows

Method

  1. Preheat the oven to 180°C and grease 2 baking trays.
  2. In a large stand mixer, mix the flour, bicarbonate of soda, salt, butter, sugars, vanilla and eggs, and blitz until well mixed. Add the chocolate chips or nuts and mix again briefly.
  3. Tip the mixture out onto a lightly floured work surface and divide into 12 evenly sized balls. Place on the baking trays, well spaced out, flatten down slightly and bake for 9–11 minutes, until golden and just set.
  4. After 6 minutes of cooking time, remove from the oven and top with the marshmallow pieces, then return to the oven.
  5. Allow to cool slightly on the trays, then serve warm.
Tags:
James Martin
Saturday Kitchen
quick meals
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