S’MORES CHOCOLATE COOKIES

Hi sweet readers♥
If you are a sweet tooth like me, you are going to love these s´mores cookies.
It´s a delicious brownie cookie, topped with fluff, the fluff is slightly torched, and sandwiched with another cookie.
Dangerously delicious, just saying!

S’MORES CHOCOLATE COOKIES

BROWNIE COOKIES

• 60 G UNSALTED BUTTER CUT INTO PIECES
• 380 G HIGH-QUALITY DARK CHOCOLATE 53%-70% FINELY CHOPPED
• 35 G ALL-PURPOSE FLOUR, OR RICE FLOUR SIFTED
• 1 TABLESPOON UNSWEETENED COCOA POWDER, SIFTED ( OPTIONAL)
•  1/4  TEASPOON BAKING POWDER
• 1 TEASPOON BAKING SODA
• 1/2 TEASPOON FINE SEA SALT
• 2 LARGE EGGS ROOM TEMPERATURE
• 1 EGG YOLK
• 150 G GRANULATED SUGAR
• 1 TEASPOON VANILLA BEAN PASTE 

FILLING;

• FLUFF

Method;

• Preheat oven to 180°C (350°F)
• Place 200-gram dark chocolate and the unsalted butter in a small saucepan, over low heat and stir until melted and smooth, set aside.
• Place the eggs yolks, sugar and vanilla bean paste in the bowl of a standing mixer attached with the whisk attachment and whisk for 10 -15 minutes or until pale and creamy.
• Sift the all-purpose flour, baking powder, baking soda salt and unsweetened cocoa powder.
• With a silicone spatula carefully blend the dry ingredients into the egg mixture, at the same time add the cooled chocolate mixture, and remaining chocolate.
• Using a small or medium ice-cream scoop, scoop the cookie dough onto the prepared pans, placing the cookies about 1. inch apart.
• Bake immediately, around 8-10 minutes, or until the cookies are set around the edges and soft in the middle. I like to bake my cookies in a conventional setting, so they turn out fluffy.
• Do not overbake;
• Cooling completely on the baking pans.
• The brownies cookies can be stored in an airtight container at room temperature for up to 3 days.
• Spread half the cookies with the Marshmallow Fluff, see recipe here.
• Toast fluff with a kitchen torch, and sandwich with the remaining cookies.
• Enjoy

FEW, STEP BY STEP PICTURES BELOW!