S'mores Cookies

Chewy Discs of Heaven

Hello there dear reader, and thanks so much for subscribing to my Substack newsletter. As promised, here’s a recipe I’ve been fiddling with this week.

The night before our wedding in New York, after some of the best pizza we’ve ever had, at L’industrie, we shuffled a couple doors down to Janie’s Bakes where we enjoyed a few different cookies, our favourite being the S’mores - a chewy disc topped with the classic mix of cookie, chocolate and burnished marshmallow.

Dying to create my own version of these, I set to work. It took three attempts with three different ratios of cookie batter, baked at different temperatures. The first was delicious, but far too cakey, and would be better suited to a New York classic, the black and white. The second I baked too hot, and it contained way too much butter, so spread thin while baking like a florentine or brandy snap. The third, in true Goldilocks fashion, was just right.

I’ll tell you now, before you hastily preheat your oven, that the dough needs to chill in the fridge for at least three hours before baking.

the first, cakey, batch and the third, perfect, batch