Ingredients
The following ingredients have 12 Servings
- 113 g unsalted butter ((1 stick / 1/2 cup / 4oz))
- 225 g plain (all purp) flour ((1 3/4 cups / 8oz))
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon salt
- ⅔ cup light brown sugar ((135g / 4.8oz))
- ¼ cup white granulated sugar ((50g / 1.8oz))
- 1 large egg, room temp
- 2 teaspoon vanilla extract
- 1 cup choc chips ((180g / 6.4oz))
- 1 cup mini marshmallows ((55g / 2oz))
Instruction
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- Place the butter in a small saucepan over low-medium heat. Heat swirling until the butter melts and starts to bubble. Let it bubble away, swirling every so often until the bubbles turn foamy and the butter is amber brown in colour. Pour into a large mixing bowl, holding back any burnt solids, and leave to cool for 10 minutes.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- Add the sugars to the browned butter and whisk until well combined. Add the egg and vanilla and whisk until smooth.
- Add the flour and use a folding and cutting motion with a spatula until just combined.
- When the flour is 90% mixed through, set aside 1 small handful of each of the chocolate chips and the marshmallows and add the rest to the dough. Fold until combined.
- Use 2 tablespoon sized scoop, packing it in, to scoop golf ball sized balls of dough and transfer to the baking trays. Space the cookies about 2 inches apart. Bits might fall off but just press them back in - see notes.
- Add a couple of chocolate chips and a marshmallow to the top of each. just lightly digging them in.
- Bake for around 8-9 minutes. As soon as you take the trays out of the oven, you can use a round cookie cutter and swirl it around the cookie to make them more round if you like.
- Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
