S'more cookies

Although these might not look the prettiest cookies around, these little baked goods will knock your socks off! Soft and chewy chocolate cookie with stretchy marshmallow inside — do I need to say more?

INGREDIENTS

250g plain flour

40g unsweetened cocoa powder

1 teaspoon bicarbonate of soda

pinch salt

460g caster sugar

300g unsalted butter, softened

2 eggs

1 teaspoon vanilla extract

100g dark chocolate chips

50g mini marshmallows

METHOD

Preheat the oven to 200ºC. Line two large baking trays with baking paper. Sift the flour, cocoa, bicarbonate of soda and salt into a large bowl.

Beat the sugar and butter using an electric mixer on medium–high speed until light and pale. Turn the speed to medium–low and add the eggs, one at a time, beating well after each addition until fully incorporated. Add the vanilla extract and beat to combine.

Turn the speed down to low, and fold the flour mixture into the batter until it forms a wet dough. Turn the mixer off, and fold the chocolate chips and marshmallows into the dough using a spatula.

Scoop heaped teaspoonfuls of cookie dough, roll them into balls and place on the prepared trays, spacing about 10 cm apart. Bake for 8–9 minutes, or until just cooked through but still soft in the middle. Remove the cookies from the oven and let them rest for 10 minutes or until cool enough to handle. Transfer the cookies to a wire rack and let cool completely. Store in an airtight container.

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