S'mookies

S'mookies

So, there was this image floating around the interwebs of a fusion between a s'more and chocolate chip cookie. It's been in the back of my mind to try it out. So, offto a search for a potential recipe. I found several but the before/after pictures showed flat cookies that had melted around the s'more. unappealing. One baker even resorted to using Nestlé's pre-made roll.

 Where do I turn when I need help? Good Eats. My thought was to construct a dough that wouldn't melt so much as puff and expand. Sadly, I had no butter-flavored Crisco on hand as AB's Puffy recipe called for. Next, was a check on his Chewy recipe. Too much butter. So, maybe a cross between the two?

I merged the dough recipes using half butter (flavor) and half shortening (prevent spreading). Bread flour for chewiness and more brown sugar than white for chewiness as well.

I gave up after 2 s'mookies. Each s'mookie used the same amount of dough as 4 regular cookies. To me, that makes a fun treat idea into an overly expensive treat.

My maths were off. I should have gone with the Puffy. The resulting s'mookie look like Chet the blob from Weird Science.

Worth a try? You bet. Worth doing again to fully test my theory? Not really.

But the resulting dough did turn out an awesome cookie. 

Notes: All shortening would have prevented the spreading a bit better. Also, more white sugar and two whole eggs would have reduced the spread and added a but more structural integrity.  As a side note: the resulting dough did turn out an awesome cookie. I've included the Frankenstein'd recipe below. Which means, I suppose, I'm publishing my first, very own cookie recipe.

The Chuffy

Ingredients
4 oz butter, softened
4 oz butter-flavored vegetable shortening
2 ounces granulated sugar
8 ounces light brown sugar
12 ounces bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 large egg
1 large egg yolk
2 oz whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions
Cream the butter, shortening, and sugars together until light and fluffy (about 3 - 8 minutes)

Beat in the egg and egg yolk, about 30 seconds

Add the milk and vanilla and beat another 30 seconds

Slowly add in the flour and mix until combined.

Scrape sides of bowl.

Add chips and mix until just combined.

Refrigerate for at least 1 hour.

When you are ready to bake cookies, preheat oven to 375*

Using a #20 disher, scoop dough onto a parchment-lined cookie sheet. 6 cookies to a sheet. 

Cook for 13-15 minutes, turning the tray at about 7 minutes.

Let rest on sheet for 5 minutes then move to cooling rack.