Can we all please agree that chocolate chip cookies will never go out of style?
I mean, some things are pretty transient. The high-low dress, for example. Extremely cute. I am really jealous of anyone who can pull it off, because my shortness means that I cannot. But it looks so good on some people. However, let’s be real, here. It’ll be gone soon, just like the dozens of other trends that go in and out of season.
Chocolate chip cookies will never, ever fade.
They’re just everyone’s favorite. I get requests every single week from my little sister to make chocolate chip cookies. Do you know anyone who doesn’t like them? Plus, cookies are like the ultimate pantry-cleaner. You can throw anything into a cookie and it’ll be incredible. A chocolate chip cookie is a work of art.
This week for Sundays with Joy, the recipe is her famed browned butter chocolate chip cookies. This actually is one of my favorite cookie recipes ever, and I’m not just saying that because I love Joy. Her cookies are the best.
Joy uses butter two ways in her recipe. Softened butter is creamed with brown sugar, while the other half of the butter is browned and added in later. The use of browned butter creates a stronger, saltier flavor that I cannot live without having in my cookies.
One night I decided to make cookies at my friend’s house, and raided his cabinets for mix-ins. What I came up with was Oreos and marshmallows, so I threw them in. Best decision I ever made. The dough itself is too good not to eat raw, and the cookie was heaven in a bite.
I’d like to call these smoreo chocolate chip cookies, but there are no graham crackers involved. Maybe I’ll add them in another time. For now, I present the Browned Butter Oreo Marshmallow Chocolate Chip Cookie! *cue applause*
Browned Butter Oreo Marshmallow Chocolate Chip Cookies inspired by Joy the Baker
- 1 cup (2 sticks) + 1 tbs butter, softened
- 2 1/4 c flour
- 1 tsp salt
- 1 tsp baking soda
- 1/2 cup brown sugar
- 1 1/2 tsp vanilla
- 1 tsp molasses
- 1 cup sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 cup chopped Oreos
- 3/4 cup marshmallows
- 3/4 cup milk or semisweet chocolate chips (or both!)
- Brown one stick + 1 tbs butter (tutorial here). Pour into a glass container or measuring cup to cool slightly.
- In a medium bowl, whisk together flour, salt, and baking soda.
- In a stand mixer fitted with a paddle attachment, cream the remaining stick of butter with the sugar for 3-5 minutes, until light and fluffy. Add the molasses and vanilla and beat on medium speed for a minute more.
- Pour the browned butter (don’t forget the solid bits!) into the creamed mixture. Add the brown sugar and cream for another two minutes, until well incorporated. Add the egg and egg yolk one at a time, beating for a minute each and scraping the bowl with a rubber spatula.
- Add the flour mixture all at once and mix at low speed until just incorporated. Using a rubber spatula, mix in the Oreos, marshmallows, and chocolate chips by hand.
- Refrigerate the dough for at least 30 minutes, or overnight if you can wait that long.
- Preheat the oven to 350 degrees. Line several baking sheets with parchment paper or foil.
- Use an ice cream scoop or two spoons to drop two tablespoons of dough per cookie onto the sheets, leaving about two inches between cookies. Bake 12-14 minutes, until golden brown. Cool for five minutes on the tray and then transfer to a cooling rack, but eat a few while they’re still warm and before anyone notices.
Joy’s cookie recipe is one of the, if not THE, best out there. The cookies are crispy but still soft in the middle, perfectly browned, and deeply flavored. The double butter technique she uses causes this effect, as does the majority of brown sugar and the extra molasses. Look at the dough:
I’m not too sure if you can tell, but that is, like, the softest and most beautiful dough anyone could’ve dreamt up. It’s gorgeous. It makes you want to eat it all, pre-oven. But don’t, you need to actually make the cookies. The Oreo and marshmallow combo fits in really well, giving each bite either a gooey or crunchy texture, especially straight out of the oven. I recommend eating these cookies the day you make them. Also, you can make the cookies in batches: make one batch one day and keep the rest of the dough in the fridge for another time. These cookies are my favorite to make and are requested by all. They do not disappoint. Ever.
PS. Buy Joy’s book.