There’s a famous Carl Jung quote that says life doesn’t truly begin until our forties and that everything before then is research. Over the last four years, I’ve discovered just how true that is. A lot has changed in the four years since I’ve shared in this space. My marriage ended and what was one of the hardest seasons of my life became the path to the full life I have today.
When my life became my own at 40, I had to begin making choices with a different kind of intention. Each choice, big or small, became an ingredient in the new life I was building. I made each one with the same goal in mind: maintaining my peace. I chose to surround myself with the people and places that made me feel most like myself. I learned to trust my instincts and to make time for the things that brought me joy. Slowly, those choices began to add up to something meaningful.
Lately, inspiration has started to return. I’ve started creatively thinking about baking again. Imagining recipes that I want to develop, photographs that I want to take, and stories that I want to share. I realized that I have something to share again and that I want to share it here. So, after four years, I’m back.
My inspiration for this space has always been rooted in my own cravings, the changing seasons, and a desire to share with others who find comfort in baking. It feels fitting that my first recipe back is a cookie. There is something truly comforting about a well-made cookie with its crisp golden edges and chewy center. These Salted Marshmallow Chocolate Chunk Cookies bring together all the best textures with crisp edges, gooey marshmallow centers, pools of melted dark chocolate, and plenty of fine sea salt to balance out the sweetness. It feels good to to be sharing again and I hope these cookies make their way into your home.
Helpful Tips For This Recipe
*For peak marshmallow gooey exposure on the final baked cookie be sure to place the marshmallow directly in the center of your flattened cookie dough ball. Wrap the dough up around the marshmallow, leaving the very top of the marshmallow uncovered and peeking through the dough (see the photo above for reference). Don’t skip the chilling time in the refrigerator either. This will prevent the marshmallow from melting away and disappearing into the cookie during baking and leaves you with that enticing marshmallow fluff that is extra chewy to bite into.
*The longer you bake the cookie, the more the marshmallow will melt away. The ideal baking time for this recipe is 13 minutes, but add an extra minute if they need it. Even a melted marshmallow cookie is still delicious.
*I discovered the cold-butter cookie method via Nikole Rucker. This method is well-known when making cakes, but she’s applied it to the cookies in her bakery and it’s a game-changer. Give it a try and see how you like it compared to the traditional creaming method for cookies.
Salted Marshmallow Chocolate Chunk Cookies
Makes 12 cookies
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup granulated sugar
⅔ cup packed dark brown sugar
4 ounces cold unsalted butter, cut into ½-inch cubes
1 cup roughly chopped 60-65% bittersweet chocolate bar or fèves
1 large egg
1 teaspoon vanilla extract
12 standard-size marshmallows
Fine sea salt for sprinkling
Preheat the oven to 375F. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer, fitted with the paddle attachment, add the flour, baking soda, salt, and sugars. On low, mix to combine the ingredients, about 1 minute. Add the butter, then mix on medium speed until the butter resembles course sand (a handful of small pea-sized pieces remaining is ok), about 3 minutes. Add the egg and vanilla. Mix on low to combine, then increase to medium to bring the dough together. Add the chopped chocolate; mix on low until combined and dough comes together again.
Using a 2 ½-ounce cookie scoop, or using 3 generous tablespoons, portion out dough and place 2-inches apart on the prepared baking sheets (6 cookies per sheet). Flatten out one piece of dough to about a 3-inch circle that’s about 1/4-inch thick. Place the marshmallow in the center of the dough and wrap the dough around the marshmallow, leaving the very top of the marshmallow uncovered and peeking through the dough (see the photo above for reference). Repeat the process with the remaining dough. Transfer one of the baking sheets to the refrigerator to chill marshmallow dough balls for 15 minutes. Cover the other sheet and transfer to the refrigerator after placing the first chilled sheet pan into the oven to bake.
Bake cookies for 13-14 minutes, until they’re golden brown on top and around the edges with some marshmallow still intact. Remove from the oven and immediately tap the baking sheet on the counter firmly to flatten the cookies slightly, then sprinkle cookies with fine sea salt. Set on a rack to cool completely. Repeat with the remaining chilled baking sheet. Store cookies at room temperature in an airtight container for up to 3 days.