A pretty great name for a dessert, don’t you think?
We made these over the July 4th holiday and there is one left. It’s wrapped in plastic wrap, all alone on the counter top. I think I should go eat it. BRB.
I’ll be perfectly honest: one of the reasons – but not the only reason – that I pound the pavement every day is so I can eat cookies and not feel one ounce of guilt. Specifically, really ridiculous cookies like these.
And I’m not alone. I took some to work to share and they disappeared quickly! If that’s not a strong recommendation, I don’t know what is.
Adapted from a Gourmet recipe from January 2003
Here’s what you need:
- 2 cups AP flour
- 1/2 cup Dutch-process cocoa powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 1 stick softened unsalted butter
- 1 cup packed brown sugar
- 1 large egg
Preheat oven to 350ºF.
Using a fork or a whisk, mix the flour, cocoa, baking soda and salt together and set aside. In a second bowl, mix together the milk and vanilla.
In a third bowl or the bowl of your stand mixer, cream the butter and brown sugar at a high speed until the mixture is fluffy. Add the egg and continue mixing until combined. If you are using a stand mixer, now is the time to get out that plastic shield thingy and place it on top of the bowl.
With the mixer on low, alternately add the dry and wet mixtures to the bowl in small batches until smooth. Use a spatula to make sure you get everything on the sides of the bowl, too.
Use a cookie dough scoop (I think it’s a 1.5-inch scooper?) to transfer the batter to cookie sheets and leave plenty of room. These will spread! Bake for 11 t0 13 minutes.
Here’s where we departed from the recipe a bit: we didn’t do the marshmallow filling because, well, we’ve never actually purchased marshmallow fluff. So we made buttercream instead for the filling. It turned out to be great!
Now I want frosting.