Joe Yonan is the renowned, award-winning dining editor of the Washington Post, and author of a phenomenal new cookbook that asks some of America’s most beloved chefs: What do you make at home? The result is a collection of simple, easy-to-make recipes — because who wants to spend hours at the stove on their day off, right? These toasted marshmallow brownie krinkles cut the middleman out of the s’more. Everyone knows the graham cracker is the least-delicious part.
- 4 ounces unsweetened chocolate, chopped
- 4 extra-large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups unbleached all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sea salt flakes
- 1/2 cup canola or sunflower oil
- 1 3/4 cups granulated sugar
- Approximately 4 dozen marshmallows
- 1 cup confectioners' sugar, sifted
For the cookies
Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (don’t let the bowl touch the water), stirring occasionally with a rubber spatula. Keep warm.
Crack the eggs into a bowl and add the vanilla. In a separate bowl, whisk together the flour, cocoa, baking powder, and salts.
In the bowl of a stand mixer fitted with the paddle attachment, mix the oil and granulated sugar on low speed for 1 minute. Add the melted chocolate and mix to combine, about 30 seconds. Scrape the sides and bottom of the bowl with a rubber spatula.
With the mixer on medium speed, add the eggs and vanilla, 1 egg at a time, mixing briefly to incorporate each egg before adding the next, about 5 seconds per egg. Scrape the bowl with a rubber spatula to bring the batter together. Mix on medium speed for 20 to 30 seconds to make the batter nearly homogeneous. Add the dry ingredients all at once and mix on low speed until the dough comes together but still looks shaggy, about 30 seconds. Do not overmix. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand. Cover the bowl with plastic wrap and refrigerate until the dough is firm, at least 30 minutes or up to overnight.
Preheat the oven to 350°F and line a large baking sheet (13 by 18 inches) with parchment paper.
Put the confectioners’ sugar in a bowl, ensuring there is plenty of room in the bowl to roll the dough in the sugar. Working in batches of 12 cookies at a time, use a 1½-tablespoon ice cream scoop to portion the dough into mounds and roll into balls. Coat the balls completely and generously with the confectioners’ sugar (you will not use all of the sugar). The dough should resemble snowballs.
Evenly space the balls on the prepared baking sheet. Add a generous pinch or two more of confectioners’ sugar to the tops. Press an indentation on each ball to resemble a thumbprint. Bake for 8 minutes. Rotate the pan 180 degrees and add a marshmallow to the top of each cookie, then bake for another 3-4 minutes. The cookies will form crinkles and will set in the middle. Let the cookies cool on the baking sheet for 1-2 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
The cookies can be stored in an airtight container at room temperature for up to 3 days. The dough can be refrigerated for up to 1 week.