SEA SALT + BLUEBERRY MARSHMALLOW CHOCOLATE COOKIES

Today is Father’s Day! My dad has worked so hard to be where he is today, to offer me a happy childhood and a bright future. Even if I studied to become an actuary and have a « good job », when I told my dad that I was gonna be a baker, he told me that what was most important to him is that I was happy. The pride in his voice was worth a thousand times more than all the money a good job would have given me. Hence, here’s a recipe dedicated to my dad, who ate a lot of whippets when I was a child. I sent him a batch by mail. I hope they arrive in one piece! This recipe is also perfect for your next BBQ party or camping trip, because they taste exactly like fancy s’mores!

This week, I ate a whole lotta homemade whippets, but I also…

…listened to Aliocha’s new album Eleven Songs. I saw him in Toronto not long ago during the opening act of Charlotte Cardin’s band.

…received by mail the The New Camp Cookbook, perfect for a small weekend trip I’m currently planning with some girlfriends to Algonquin park.

…saw the movie Bon Cop Bad Cop 2, during which I laughed so hard, balled my eyes out and did both at the same time. The ultimate «bromance» movie!

GIANT SEA SALT + BLUEBERRY MARSHMALLOW CHOCOLATE COOKIES
18 cookies

INGREDIENTS

COOKIE BASE
260 g (2 cups) all-purpose flour
3/4 tsp sea salt
1 tsp baking soda
112 g (1/2 cup) unsalted butter
100 g (1/2 cup) brown sugar
2 tbsp maple syrup
60 ml (1/4 cup) milk
1 tbsp vanilla extract

MARSHMALLOW
160 ml (2/3 cup) water divided in two
1 pack (1 tbsp) gelatine
160 ml (2/3 cup) light corn syrup
200 g (1 cup) powder sugar

1/2 tsp sea salt
250 ml (1 cup) blueberry jam
170 g (6 oz.) dark chocolate
sea salt to sprinkle on top

INSTRUCTIONS

COOKIE BASE

Heat the oven to 350ºF. In a bowl, mix the flour, sea salt and baking soda with a whisk. If your butter is still cold, cut it in small pieces and micro-wave it 10 seconds at a time until it is soften, but not melted. Place the butter and brown sugar in the bowl of a stand mixer with a paddle attachment or in a big bowl with a hand mixer. Beat on medium-high speed for 3 minutes or until light and fluffy. Add the maple syrup, milk and vanilla and mix for approximately 30 seconds. Add the dry ingredients and mix on low speed until just evenly distributed without over-mixing. Line a baking sheet with parchment paper and press the cookie dough down with your fingers until it’s approximately 1 cm thick. Bake for 20 to 25 minutes or until the edges are golden brown. Let cool to room temperature and slather a layer of blueberry jam.

MARSHMALLOW

Place 80 ml (1/3 cup) of water in the bowl of a stand mixer with a whisk attachment or in a big bowl with a hand mixer. Sprinkle the gelatine over the water. In a medium pot, place the other half of the water with the light corn sugar, powdered sugar and salt and mix with a whisk. Over medium-high heat, heat this sugary mixture until it bubbles and starts rising, approximately 5-7 minutes. Remove from heat and immediately start pouring the hot mixture down the side of a mixing bowl over the gelatin and water with the mixer on high speed. Continue whisking for another 5-7 minutes until the mixture has cooled and it has the consistency of a soft meringue. With a spatula, pour the marshmallow over the cookie and jam. Let it all sit at room temperature for an hour so that it can set.

Melt the chocolate in a double boiler. Pour the chocolate over the marshmallow and spread with a spatula. Place the giant cookie in the fridge until the chocolate has set. Cut the giant cookie to serve. This recipe keeps in the fridge up to 1 week.

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ABOUT

Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.

   

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