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A sourdough chocolate cookie on a baking sheet being pulled apart, gooey marshmallows are in the middle.

Sourdough Chocolate Cookies with Marshmallows

By: Trang Doan
These sourdough chocolate marshmallow cookies are intensely chocolatey, chewy yet soft and fudgy in the center, with pockets of melted chocolate and gooey marshmallow in every bite.
Servings : 23 cookies
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Prep Time : 40 minutes
Cook Time : 14 minutes
Chilling Time : 30 minutes
Total Time : 1 hour 24 minutes

Equipment

  • Stand Mixer
  • Baking Sheet
  • Cookie Scoop
  • Saucepan

Ingredients 

  • 227 grams (8 oz) unsalted butter brown
  • 175 grams (⅞ cup) brown sugar
  • 100 grams (½ cup) granulated sugar
  • 2 large egg yolks
  • 10 grams (2 teaspoon) pure vanilla extract
  • 120 grams sourdough starter discard 100% hydration
  • 200 grams (1 ½ cup) all-purpose flour
  • 52 grams (½ cup) cocoa powder dutch-process
  • 6 grams (1 teaspoon) baking soda
  • 6 grams (1 teaspoon) kosher salt
  • 180 grams (1 cup) bittersweet chocolate chip
  • 80 grams (1 ½ cup) mini marshmallows
  • (1 cup) Extra marshmallows for topping

Instructions

  • Brown the butter - Heat unsalted butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty - about 8 to 9 minutes - take it off the heat and immediately pour it into the stand mixer bowl and allow to cool.
    227 grams unsalted butter
  • Beat in sugar - Once the butter has cooled down, add both granulated sugar and brown sugar to it. Beat with the paddle attachment for at least 2 minutes until light in color.
    175 grams brown sugar, 100 grams granulated sugar
  • Incorporate sourdough starter - Add the egg yolks, vanilla extract, sourdough starter and continue beating for at least another 2 minutes until fluffy and creamy.
    2 large egg yolks, 10 grams pure vanilla extract, 120 grams sourdough starter discard
  • Add dry ingredients - Sift flour, cocoa powder and baking soda directly into the wet ingredient mixture in the stand mixer bowl. Sprinkle kosher salt on top and stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
    200 grams all-purpose flour, 52 grams cocoa powder, 6 grams baking soda, 6 grams kosher salt
  • Add mix-ins - Add the chocolate chips and mini marshmallows, stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of mix-ins throughout the cookie dough.
    180 grams bittersweet chocolate chip, 80 grams mini marshmallows
  • Scoop and chill - Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Press 3 extra marshmallows on top of each dough ball. Cover and refrigerate for at least half an hour, and up to 3 days, before baking. While you can bake these right away, chilling the dough is essential to allow the butter to re-solidify, the flour to hydrate and the flavor to develop!
    Extra marshmallows for topping
  • Preheat the oven to 350°F.
  • Bake - Place 6 dough balls on a baking sheet, and bake 1 batch at a time for about 13:30 to 14 minutes, until the marshmallows on top start to look toasty and the middle of the cookie is still slightly underbaked.
  • Cool - Remove the baking sheet from the oven and immediately reshape them using a spatula or a large cookie cutter. Allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.

Notes

  • Storing cookie dough: The cookie dough can be kept refrigerated for up to 3 days or frozen for up to 6 months, once portioned.
  • Baking frozen dough: You can bake frozen dough balls without thawing, simply increase baking time by 30 seconds to 1 minute.
  • Storing baked cookies: Store leftover cookies in an airtight container for 3-5 days to keep them fresh. For longer storage, you can freeze them for up to 6 months. Thaw completely before serving, and if you let them sit in a warm spot, they will end up tasting like freshly baked!

Nutrition

Calories: 224kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 190mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 269IU | Vitamin C: 0.04mg | Calcium: 39mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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