Joy the Baker

Double Chocolate Indoor S’mores

July 18, 2011

IMG_3061

Here’s a peek inside my crazy brain.

Sometimes… I wonder how many years I’ll get to live.  Not in a morbid way.  Come on.  I’m totally into living.  I just wonder.  It’s healthy.

I wonder how many years I get to live… and what the sum total of that living will look like.

How many people I’ll love.  How many people loved me. How many songs I’ll sing loudly and badly.  How many prayers say.  How many communions I’ll take.  How many sunburns I’ll endure.  How many gardens I’ll plant and kill.  How many cats I’ll have.  How many pairs of jeans I’ll buy.  How many miles I’ll bike ride.  How many bottles of wine I’ll drink.    How many tears I’ll shed.  How many slow dances I’ll have.  How many letters I’ll write.  How many people I’ll smile at.  How many times I’ll apologize.  How many cookies I’ll bake.  How many first kisses I’ll have.  How many kids I’ll have.  How many photos I’ll take.  How many flowers I’ll smell.  How many countries I’ll visit.  How much life I absorb.

Mostly though… I just really like lists, and cookies, and chocolate, and toasted marshmallow.

 

IMG_3102

IMG_2952

This recipe is a story about chocolate on chocolate on toasted marshmallow.

It’s a summer love story… really.

How many love stories am I going to have in the sum total of my life?

This particular love story starts with cocoa powder and butter.

IMG_2970

Cocoa and butter get crumbly and sandy and look like dirt.

Go with it.  It’s definitely love.

IMG_2981

It’s working out.

IMG_2989

Wait.  Let me take it back a minute to ensure that you know what I’m really talking about here.

We’re making S’mores.  Indoor.  With homemade chocolate wafers and melted chocolate.

Pure love.

These chocolate wafers are some of the best, and easiest cookies I’ve ever made.

IMG_2996

The dough comes together in a snap, and gets rolled out immediately, between two sheets of parchment paper.

No refrigerating.  No flour mess.

 

IMG_3002

Bust out the ruler to make things right.

This is incredibly satisfying.

IMG_3017

Slicing is also incredibly satisfying for my crazy brain.

IMG_3024

And this is how these little darlings bake up.  Crisp and softly square.

IMG_3035

Crisp chocolate cookies from the oven.  Melted chocolate and stove top toasted marshmallows.

It’s summer love.  Get it while the livin’ is good!

Double Chocolate Indoor S’mores

makes about 20 2-inch square sandwich cookies

cookie recipe from: The Essence of Chocolate

Print this Recipe!

3/4 cup granulated sugar

1 1/2 cup plus 3 Tablespoons all-purpose flour

3/4 cup plus 1 Tablespoon unsweetened cocoa powder

1/2 teaspoon baking soda

1/2 teaspoons salt

15 Tablespoons (7 1/2 ounces) unsalted butter, but into 3/4-inch cubes, at room temperature (this is important)

Position the racks in the lower and upper thirds of the oven and preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt and mix on low speed.  With the mixer running, add the butter a few pieces at a time.  The mixture will have a sandy texture at first and then will begin to form peddle-size pieces.  As soon as the dough starts to come together, stop the mixer.  Make sure all the butter is well incorporated.  If there are large butter pockets, mix for a few seconds more.

Form and roll the dough straight from the mixer.  The dough becomes hard to work with if chilled.

Transfer the dough to a board, and knead together.  Use the heel of your hand or a pastry scraper to shape the dough into a block about 5 by 7 inches.  Cut the block into two pieces.

One at a time, roll each block of dough between two pieces of parchment or waxed paper until about 1/8-inch thick.  Use a ruler and pizza slicer to slice the dough into 2×2-inch squares.  Place 1/2 to 1 inch apart on the prepared baking sheet.  Form excess scraps into the second half of dough, and roll again.

Bake for 12-15 minutes, rotating the sheets halfway through the baking.  Remove from the oven and cool on the sheets for 2 to 5 minutes.  They’ll be too soft to move straight from the oven.  Transfer the cookies to a cooling rack and let cool completely.

Once cookies are baked and cooled, melt chocolate in a double boiler or in the microwave for 30-45 seconds on 50% power.  Toast marshmallows over the stove flame, or on a cookie sheet under the oven broiler.  If you use the broiler, keep a close eye on the marshmallows.  They toast very quickly.

Spread melted chocolate on underside of cookie.  Top with warm, toasted marshmallow, and top with another cookie.  Eat em up!

 


171 Comments Add A Comment

Leave a Reply

7 trackbacks

The Book

The Web Series

bonkers_sidebar

Homefries

Maple Blueberry Scones
Feta and Chive Sour Cream Scones
Tomato Cobbler with Blue Cheese Biscuits
The Ultimate Club Sandwich
Pickles and Brie Grilled Cheese
Cranberry Brie Grilled Cheese

Joy, Recently

My Favorite Easter Eats
Double Chocolate Chip Cookies
Triple Berry Dutch Baby
Milky Salted Caramel
Roasted Broccoli and Cheddar Baked Potatoes
Espresso, Almond, and Ghirardelli Dark Chocolate Pudding Cups
Spring Things!
Tiny Strawberry Cream Scones
How To Be The Best Food Blogger Of All