Ingredients
Dry Ingredients
- 1 cup organic Artisan bread flour (can substitute with all-purpose flour)
- 1 cup organic All-purpose flour
- 3/4 tsp baking soda
- 1/8 tsp ground cinnamon
Wet Ingredients
- 1/2 cup salted butter, softened at room temperature (or unsalted butter plus 1/2 tsp salt)
- 1/4 cup extra virgin olive oil
- 1 cup organic brown sugar
- 1/4 cup organic cane sugar
- 1 large organic egg, at room temperature
- 2 tsps vanilla extract
Add-ins
- 1/2 cup chopped chocolate, premium (can use up to 1 cup or chocolate chips)
- 1/2 cup marshmallow fluff
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter, Oil, and Sugars: In a large bowl, beat the softened butter, extra virgin olive oil, brown sugar, and cane sugar together using a hand mixer or stand mixer until the mixture becomes smooth and fluffy, which ensures a light texture for the cookies.
- Add Egg and Vanilla: Incorporate the large organic egg and vanilla extract into the creamed mixture, mixing until fully combined to add moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the artisan bread flour, all-purpose flour, baking soda, and ground cinnamon evenly to distribute the leavening and spice.
- Mix Dry into Wet: On low mixer speed, gradually add the dry ingredients to the wet ingredients until the dough is smooth, moist, and holds together. Be careful not to overmix to maintain tenderness.
- Fold in Chocolate and Marshmallow Fluff: Gently fold in the chopped chocolate first, ensuring even distribution, then carefully fold in the marshmallow fluff without overmixing to keep the fluff from being fully absorbed into the dough.
- Scoop Cookies: Using a medium cookie scoop (about 2 tablespoons), place dollops of dough onto the prepared baking sheet, spacing them 1-2 inches apart to allow for spreading during baking.
- Optional Chilling: For flatter, chewier cookies, cover and chill the dough in the refrigerator for 1-2 hours before baking.
- Bake: Bake the cookies for 9 to 11 minutes, checking at 8 minutes, until the edges turn golden brown for a perfectly baked texture.
- Cool and Shape: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a cooling rack to cool completely. For a perfect circular shape, while cookies are still warm, gently press around each cookie with a large cup or biscuit cutter, rotating to even out the edges.
- Serve and Enjoy: Enjoy your delicious cookies with a glass of milk, coffee, or tea for the perfect pairing. Bon Appetit!
Notes
- You can substitute artisan bread flour with all-purpose flour if needed.
- If using unsalted butter, add 1/2 teaspoon salt to the batter to maintain flavor balance.
- For extra chocolatey cookies, increase chopped chocolate up to 1 cup or use chocolate chips.
- Chilling the cookie dough for 1-2 hours before baking helps achieve a flatter, chewier cookie.
- Use a biscuit cutter on warm cookies to achieve a nice circular shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian