Ingredients
Brown Butter Base
- 3/4 cup unsalted butter (1.5 sticks, browned and cooled)
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Sugars
- 1 cup light brown sugar (packed)
- 1/3 cup granulated sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips (plus 1/2 cup (85g) for topping)
- 1 1/4 cups mini marshmallows
Instructions
- Brown the butter. Melt the butter over medium heat in a saucepan or frying pan, stirring frequently. Watch as it bubbles and foams, then browns to a golden color with a nutty aroma, about 6 to 8 minutes total. Immediately remove from heat and transfer to a heatproof bowl. Let it cool completely at room temperature for 30 minutes to 1 hour; chilling in the fridge for 15-20 minutes is optional to speed up cooling.
- Mise en place. While the butter cools, measure and prepare all remaining ingredients. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mix the wet ingredients. Once the brown butter is cooled, whisk in the light brown sugar and granulated sugar until combined. Add the eggs and vanilla extract, whisking until the mixture is smooth.
- Add the dry ingredients. Fold the flour mixture into the wet ingredients using a spatula until a soft, greasy, and slightly sticky dough forms. Gently fold in the 3/4 cup chocolate chips until just combined.
- Chill the cookie dough (optional but recommended). Cover the dough tightly with plastic wrap and refrigerate for 2 hours or up to overnight to firm up the dough and improve texture. For a quicker chill, place the covered bowl in the freezer for 15-30 minutes maximum.
- Portion and shape the cookies. Using a medium cookie scoop (~2 tablespoons), scoop dough onto prepared baking sheets spacing them about 3 inches apart. Flatten each ball slightly in your hand and place 2 mini marshmallows in the center. Reshape the dough into a ball covering the marshmallows so they do not show on the surface. If baking immediately, wet your hands lightly to handle the sticky dough. Place dough balls back on the sheet, topping each with approximately 5 chocolate chips and 3 mini marshmallow halves, pressing them lightly into the dough.
- Bake. Bake one tray at a time for 10-13 minutes, until edges are set and centers remain soft and slightly underbaked. Avoid overbaking to maintain soft, gooey centers.
- Reshape and cool. Remove from oven and immediately reshape cookies into perfect circles with a gentle scoot. Allow cookies to cool on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is highly recommended as it firms up the sticky dough and leads to thicker, chewier cookies.
- Wet your hands slightly when shaping the sticky dough to make the process easier, especially if baking immediately.
- Do not overbake the cookies; underbaked centers ensure a soft, gooey texture.
- Reshaping immediately after baking helps maintain a uniform shape as the cookies are soft when hot.
- Brown butter carefully by stirring constantly to avoid burning and achieve a nutty caramel flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
