Ramekin S'mores Cookies
- Daniel
- Dec 24, 2022
- 2 min read
Updated: 3 days ago
Don't you love this cold season? I love waking up to a warm and cozy breakfast like these ramekin s'mores cookies. This is super simple and easy to put together. I find that by using chocolate pistoles rather than chips, produces better cookies. Chocolate chips somehow disappear into the cookie. You can also use some coarsely chopped chocolate.
On a side note, do not rest this cookie dough too long on the counter. After the dough is done mixing, it is best to scoop them into ramekins and bake as soon as you can. Do not bake them for more than 15 mins.
With milk?
The exterior should be hard and crispy, while the interior is still soft and fudgy. I prefer mine served with a splash of milk and some charred marshmallows. Everything in 1 scoop. Problem solved right? I don't have to dip cookies into another glass of milk. Anyway, this is like Xmas morning. Speaking of what, Merry Xmas!
Ingredients:
(Make 6)
Unsalted Butter 55g + More
Demerara Sugar, 20g
Light Muscovado Sugar, 20g
Pure Vanilla Paste, 1 TSP
Eggs, 2
Wholemeal Flour, 75g
Unbleached All Purpose Flour, 75g
Sea Salt, 1/2 TSP
Baking Soda, 1/2 TSP
Dark 70% Chocolate Pistoles Preferably Valrhona or Callebaut, 85g
Milk Chocolate Pistoles Preferably Valrhona or Callebaut, 85g
Oat Milk Homemade or Any Milk, For Serving (Optional)
Mini Marshmallows, 20g + More For Serving
Equipment:
Ramekins
Oven
Hand / Stand Mixer
Blowtorch
Sauce Pot
Directions:
Prepare the Brown Butter
Add butter to a pot over medium heat.
Cook until the butter starts to “sing” (sizzling and bubbling).
Once the sizzling subsides and bubbling stops, cook for 30 seconds more.
Immediately strain through a sieve lined with coffee filter paper.
Set aside to drip completely.
Make the Cookie Dough
Preheat oven to 180°C (350°F).
Once the butter has stopped dripping, weigh it. Add enough butter to bring the total to 110g.
In a large bowl, whip the butter mixture until light and fluffy, like mayonnaise.
Add sugar and continue whipping until well combined.
Add in vanilla and eggs. Whip until incorporated.
In a separate bowl, combine flour, salt, and baking soda.
Fold the dry ingredients into the wet mixture, 1/3 at a time, until fully incorporated.
Gently fold in chocolate and marshmallows.
Bake & Serve
Divide the cookie dough evenly into ramekins (you should get about 6 servings).
Place ramekins on a baking tray.
Bake for 13–15 minutes or until tops are golden and edges are set. The center should stay fudgy and gooey.
Serve warm with extra marshmallows and a splash of milk.
Optional: Torch the marshmallows lightly for that toasted s’mores effect.
Or without milk?
Both tastes super yummilicious...
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