Chocolate S'mores Cookies with Sourdough Discard
Chocolate cookies with graham cracker crumbs, milk chocolate chips and mini marshmallows. They'll take you to a summer bonfire with each bite.
Servings 24 cookies
Ingredients
- 1 1/4 cups soft white wheat berries 195 grams
- 4 graham crackers crushed very fine, 62 grams
- 1/2 cup unsweetened cocoa powder 43 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar 100 grams
- 1/2 cup brown sugar 110 grams
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
- 100 grams sourdough discard room temperature
- 1 cup mini marshmallows, plus a few more for on top cut in half
- 1 cup milk chocolate chips, plus a few more for on top
- 1 whole graham cracker for on top broken into 1/4-1/2 inch pieces
Instructions
- Preheat the oven to 375 degrees. Line two metal baking sheets with parchment paper, set aside.
- Mill the wheat berries into a medium bowl. Add graham cracker crumbs, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
- In the bowl of a stand mixer, cream together butter, granulated sugar and brown sugar for 2 minutes. Then add the egg and vanilla extract, mix well, 30 seconds. Next mix in the sourdough discard, 20-30 seconds. Add the flour and mix on the lowest setting until almost all combined, then add in the milk chocolate chips and mini marshmallows. Mix just until everything is combined and no dry flour remains.
- Form the dough into 2 tablespoon cookie dough balls, using a spring loaded 2 tablespoon scoop or use a tablespoon to measure dough and combine two tablespoons into a ball.
- Add 12 cookie balls to the prepared baking sheet and top with milk chocolate chips, mini marshmallow halves and graham cracker pieces. Bake for 13-15 minutes, until the edges are set. Let cool on cookie sheet for 10 minutes, then transfer to a cooling rack. Enjoy!