Chocolate S’mores Cookies with Sourdough Discard

Chocolate S’mores Cookies with Sourdough Discard will take you to a summer bonfire, with melty chocolate, toasty marshmallows and tasty graham crackers!  I love s’mores and this handy cookie is less messy, year-round friendly and just as satisfying. There was definitely some debate over who got the last cookie, unfortunately it wasn’t me. Time to make more!

Here are a few quick notes about these cookies.

• Fresh Milled Flour is used in making the cookies and for feeding the sourdough starter.
• These cookies are more fluffy/cakey than some, in the very best way.
• The marshmallows melt into the dough and you can’t see them, which is why I like to add a few on top.

Ingredients needed:

Graham Crackers:

• In a food processor, bullet or blender, crush four graham crackers (big rectangles) into very fine crumbs.
• Use one graham cracker, broken into pieces, for topping the cookies.

Chocolate:

• Use milk chocolate chips instead of semi-sweet.

Wheat berries:

• Use soft white wheat berries.
• The sourdough discard has hard wheat in it.

For the top:

• Adding toppings is optional. It doesn’t add a lot of flavor but makes the cookies much prettier.
• If you choose, top dough balls with a couple milk chocolate chips, mini marshmallow halves and graham cracker pieces.

Other ingredients:

• Granulated sugar and brown sugar
• Unsalted butter, room temperature
• Egg, room temperature
• Sourdough discard, room temperature
• Mini marshmallows, cut in half
• Baking powder, baking soda and fine sea salt (I like this one!)
• Unsweetened cocoa powder, my two favorites are Hershey’s Special Dark and Ghirardelli
• Vanilla extract

Making Cookies

The best part about these cookies, there is no refrigerator time needed!

Preheat oven and prepare pans:

• Start by preheating the oven to 375 degrees and preparing two baking sheets with parchment paper, set aside.

Combine dry ingredients:

• Mill the wheat berries, add graham cracker crumbs, cocoa powder, baking soda, baking powder and salt, whisk together, set aside.

Mix wet ingredients:

• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer, fitted with a paddle attachment. Mix 2 minutes on medium, then mix in the vanilla and egg for 30 seconds. Next, add the sourdough discard, mix 20-30 seconds.

Mix wet and dry ingredients and add-ins:

• Add the dry ingredients, mix on the lowest setting until almost no dry flour remains. Add the chocolate chips and mini marshmallows, briefly mix to combine.

Scoop and bake:

• Using a two tablespoon scoop (medium size in this set), scoop cookie dough balls onto prepared pan. Bake at 375 degrees for 13-15 minutes, until edges are set. Let cool on tray for 10 minutes, then transfer to cooling rack.