Travel cakes

Double Chocolate Campfire Cookies

An original recipe by Chef Sarah Tibbetts, L'Ecole Valrhona Brooklyn

1 step

Recipe Step by Step

Dough

3 1/3 cups (483g) all-purpose flour
1 ¼ tsp (6.6g) baking soda
1 ½ tsp (6.2g) baking powder
1 ¼ tsp (6g) sea salt
2 1/2 sticks (283g) Unsalted butter
1 1/4 cups (284g) Light brown sugar
1 cup plus 2 TBSP (227g) Granulated sugar
2 ea Large eggs
2 tsp Vanilla extract
5 ¼ oz (150g) GUANAJA 70%
5 2/3 oz (160g) chopped GUANAJA 70%
5 2/3 oz (160g) chopped MILK BAHIBE 46%
½ cup (40g) Mini freeze-dried marshmallows
5/6 cup (80g) Graham crackers
large pieces
1 cup (100g) Pecan pieces
lightly toasted

Combine the flour, baking soda, baking powder and salt into a bowl. Set aside.

In a stand mixer with a paddle attachment, cream the butter and both sugars until light and fluffy, about 5 minutes.

Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low and add dry ingredients. Mix just until combined.

Add the quantity of melted chocolate. Mix until combined.

Fold in both chopped chocolates, mini marshmallows, graham cracker pieces, and pecans by hand.

Remove dough from bowl and form two square pads of dough. Wrap in plastic wrap and refrigerate for 2 hours. Dough can also be frozen until ready to use.

Preheat oven to 350F. Line a half sheet pan with parchment paper.

Scoop 3 ½ oz (100g) balls of dough (the size of large golf balls), baking 4 to 6 on a tray at a time. Do not flatten cookie balls, as they will spread on their own.

Bake 18-20 minutes and remove from oven. Cool on a wire rack before eating.