Yeeeehaaaa!!! Ever heard of a Sookie?? no? Well I hadn't either until I realised how annoying and long-winded it was to say cookie sandwich.... obviously crandwich didn't sound right so I decided to create the Sookie.....
Official definition: Sookie - a marvellous culinary creation formally known as the cookie sandwich. The Sookie generally consists of a soft sweet filling sandwiched between two fudgy cookies.
So there you have it. Add it to your baking dictionary people! These should definitely become a household term :)
Anyway, what about these chocolate chunk + marshmallow pretzel s'more sookies? S'mores are so popular in the States and rightly so! S'more cereal, pop tarts and even national s'mores day (August 10 if you were wondering!) are just a few of the commemorations made to the delicious campfire treat. Naturally, I had to create a take on this treat.
The original s'more is usually a fire roasted marshmallow which has been sandwiched with a piece of chocolate between two graham crackers. The hot marshmallows melt the chocolate and leave you with a dripping, oozing and wonderfully oozy treat. One small problem: You cannot buy graham crackers in New Zealand! If you are lucky enough to have a US specialty store nearby (Martha's Backyard), you can try the original s'more when camping in the summer. With these, you can enjoy them all year round!
The chocolate chunk cookies used in this recipe are THE BEST CHOCOLATE COOKIES. OK, so you may have a good biscuit recipe that you have been using for the last 10 years but I promise you these are next level... and, no electric mixer is required! I actually created this recipe two years ago when developing a recipe for a chocolate cookie cake.... miam!
The whole recipe has been designed to create a cookie which remained fudgy in the center when cooled but crispy on the edges. Below is my guide to the ultimate chocolate chunk cookie...
Sugar ratio. Using more brown sugar creates a caramel flavour and allows the center to melt. however, using a little granulated sugar allows the edges to retain their structure and harden.
Egg yolk. The extra egg yolk increases the fudginess of the cookies. The whites create a more cakey cookie. This extra yolk also increases the caramel flavour and allows the dough to withstand the added chocolate.
Milk powder. Random. No. Perhaps a secret ingredient, the addition of a little milk powder elevates the flavour of these cookies to a whole new level. You can leave this out if you don't have any however it is definitely recommended.
Salt. Salt is so important in cookies. By adding a generous pinch, the flavour is sharpened and it helps to prevent the cookies from going stale (they won't last long enough to go stale!!) You may think it will increase the bitterness but salt actually does the opposite. Think reduced bitterness and acidity.
Oven temperature. The optimum oven temperature I use is slightly lower than I bake cakes. This is so the end results in a softer cookie with a more slow and caramelized flavour.
Chopped good-quality chocolate. I like to roughly chop good quality chocolate for my cookies over using chocolate chips or chunks. This is to enhance the flavour of the chocolate. Each chocolate has such a distinct unique flavour so feel free to use your favourite although I recommend using 50% dark Whittakers.
Chill time. chilling the cookies before baking them allows the fat to solidify. This means when the cookies are baked, they spread less because the fat takes longer to melt. This results in the perfect soft, fudgy and delicious cookie!
So there you have it! They may just look like a whole lot of fun and deliciousness but the science definitely pays off here! Please give them a go and let me know how you go....
Most of all, have a great week and always keep positive....