Fast Forward

Posted by on Jun 30, 2016 in Cookies, Pasta | 0 comments

Looking back—that’s what I mentioned; then it happened--

m and L grad

in two short years since my sweet sixteen post, Madelynne has graduated from high school with honors and awarded a Nursing scholarship; participating in the Next Generation Service Corps at ASU.  She’s buying dorm room linens, packing her bags, and the rest of us are holding back the years.

Maddy and Luke baloons

Rather than busting out the tears, I’ll show you one of the major cookie sensations I baked up for her graduation party with minor thoughts of Fourth of July sweets on the horizon as well.

Sally’s Baking Addiction probably blew up the internet when she posted a recipe for Toasted S'mores Chocolate Chip Cookies. The cookie is not a last minute treat; it requires a detailed process and patience, so plan ahead.  You are going to love this one…

SONY DSC

The cookie dough is prepared first with melted butter and a secret ingredient, cornstarch, and MUST chill for a couple of hours up to 3 days.

SONY DSC

 

SONY DSC

SONY DSC

SONY DSC

SONY DSC

 

SONY DSC

SONY DSC

Proceed by shaping the cookies into balls and baking for 10 minutes (I’m still getting accustomed to convection cooking times and temperatures).

SONY DSC

Check the cookies at eight minutes.  Meanwhile, round up the s’mores toppings to be placed on top of the nearly baked cookies.  Little collections of 3 worked for me.

SONY DSC

Quickly poke them on top of each cookie and bake for 2 more minutes.

SONY DSC

I wasn’t brave enough to broil them for 30 seconds to replicate the toasted s’more ethos; instead I got out MP’s giant blow torch and made quick work of those babies!

 

Leave a Reply

Your email address will not be published. Required fields are marked *