This recipe has been a big hit with my friends. It's from the February 2008 issue of Bon Appetit. Leave the marshmallows out for a day or two on a plate to get stale - they'll hold their shape better during baking.
3 cups whole wheat flour or white whole wheat flour
1 1/2 cups (packed) golden brown sugar
3/4 tsp salt
1/2 tsp baking soda
2 large eggs
1/2 cup buttermilk
1 tblsp robust-flavored (dark) molasses
1 1/2 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups milk chocolate chips (about 9 oz)
1 cup mini marshmallows
3/4 cup coarsely chopped walnuts
Preheat oven to 350 degrees. Line 3 large rimmed baking sheets with parchment paper. Whisk flour, sugar, salt, and baking soda in large bowl. Whisk eggs, buttermilk, molasses, and vanilla extract in medium bowl; whisk in butter. Add egg mixture to dry ingredients, stirring until dough is evenly moistened. Stir in chocolate chips, marshmallows and nuts.
Drop cookie dough by rounded tablespoonfuls onto prepared sheets, spacing about 3 inches apart (about 12 cookies per sheet). Bake cookies, 1 sheet at a time, until golden brown, dry to touch, but still slightly soft, about 15 minutes. Let cookies cool on sheets 10 minutes. Transfer cookies to racks and cool (cookies will firm up). Makes about 36 cookies.
Tuesday, February 26, 2008
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