You guys these cookies gave harder than I was expecting tbh... perfect for heading into fall! TOASTED S’MORES COOKIES🍪 Recipe by Sally’s Baking Addiction but with a few small tweaks ✨ 2 1/4c all purpose flour 1tsp baking soda 1 1/2tsp cornstarch 1/2tsp salt 3/4 unsalted butter—cooled 1/2c light brown sugar 1/2c dark brown sugar 1/4c granulated sugar 1 egg + 1 egg yolk 2tsp pure vanilla extract 1c semi sweet chocolate chips Mini marshmallows Graham Crackers Milk chocolate chips In a large bowl, mix the flour, baking soda, cornstarch and salt. In a medium bowl, whisk the melted butter and all sugars until no lumps remain. Whisk in the egg and egg yolk and then the vanilla. The mixture wont look “normal” so don’t stress! It’s supposed to be thin. Pour this mixture into the dry ingredients and fold together. Fold in the chocolate chips. The dough will be greasy, soft and thick which is good! I like to use my hands to really get those chocolate chips in there :) Cover and chill the dough for a minimum of 3 hours. When you’re ready to bake, take the dough out of the fridge and let soften. My fridge almost freezes the dough so it may take a bit! Set your oven to 325 and place parchment paper on your baking sheet. Use a big cookie scoop to get dough. These are XL cookies which is why you want to use a big scoop! Make sure the balls are tall instead of wide. It makes the cookies bake up thicker :) I like to put 9 balls on my large baking sheet! Bake the cookies for 12 minutes and then remove from oven. Add your toppings in and put back in the oven for 2 minutes. I like to turn the broiler on high and broil the cookies for 30s to 1m to kind of toast the marshmallows :) You can use a crème brûlée torch instead if you have one! Let the cookies cool on the baking sheet for about 10 minutes. Enjoy!!! They are SO good! #falldessert #smorescookies #fallbaking