Directions
- 1For the chocolate chip cookie dough: In a large mixing bowl, add three cups or 450 grams of all-purpose flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk together until combined and set aside.
- 2In another large bowl, add one cup or 200 grams of light brown sugar, one cup or 200 grams of granulated sugar, whisk together until combined.
- 3Whisk in one and a quarter cup or 285 grams of melted unsalted butter, one egg yolk, followed by one whole egg. Whisk until combined.
- 4Finally whisk in two teaspoons or 4 grams of vanilla extract.
- 5Add half your flour and mix until combined. Then add your remaining flour and mix until you have a beautiful dough. Cover and let that chill in the fridge for about one hour.
- 6For the dulce de leche dough: Remember the wet is the same: brown sugar, white sugar, melted butter, yolk, egg, etcetera. But the flour is different. In a large mixing bowl add three cups or 450 grams of all-purpose flour, half a teaspoon or half a gram of ground allspice, one teaspoon or 3 grams of ground cinnamon, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Mix together until combined.
- 7Add half your flour to the wet ingredients and mix until combined. Add the rest of the flour and mix until you have a beautiful dough. Cover and let that rest in the fridge for one hour.
- 8For the s'mores dough: Again, same wet mixture, but for the flour you're going to do two and a half cups or 375 grams of all-purpose flour, a quarter cup or 38 grams of whole wheat flour, two teaspoons or 5 grams of cornstarch, half a teaspoon or 2 grams of baking soda, one teaspoon or 7 grams of fine sea salt. Whisk until combined.
- 9Mix the flour with the wet, combine, cover and rest in the fridge for one hour.
- 10For the cobbler dough: Take one cup or 96 grams of rolled oats, pop that into a food processor and pulse until you get a fine powder with tiny little chunks.
- 11In a large bowl, add two cups or 300 grams of all-purpose flour, followed by your oat flour, two teaspoons or 5 grams of cornstarch, one teaspoon or 7 grams of fine sea salt, half a teaspoon or 2 grams of baking soda. Whisk until combined.
- 12Mix the flour with the wet, combine, cover and pop into your chilly zone box.
- 13Baking: Dulce de leche, s'mores and cobbler: In a small bowl add half a cup or 100 grams of granulated sugar and one and a half teaspoons or 4 grams of ground cinnamon. Stir together.
- 14Take your dough and get yourself two and a half tablespoons of big old balls, roll them around in your sugar, place them on a parchment-lined baking sheet, about two inches apart. Then flatten the dough with the palm of your hand or the flat bottom of a glass.
- 15Pop them into your oven that's been preheated to 350 Fahrenheit and bake for 7 to 9 minutes. This applies to every single dough that there is.
- 16The key to a great cookie is actually to underbake them a little bit. You want a little bit of that gooey goodness.
- 17For the actual dulce de leche, all you need is as many cans of sweetened condensed milk as you want (the 14 ounce ones). Pop them into a large pot, cover with enough water so that they are fully submerged by about one to two inches. Bring to a boil on medium-high, then reduce to a simmer and cook for three hours.
- 18Open it up and look at the fruits of your labor. You don't want to smooth this out, so pour it into a small mixing bowl, whisk it thoroughly, and if you want an extra smooth, pass through a fine-mesh strainer. Let it cool completely and keep in the fridge.
- 19For the toasted milk cream: In a saucepan, add half a cup or 60 grams of dried milk powder, place on medium heat and just continuously cook and stir that until you start to get some nice browning. Then add in one cup or 240 milliliters of whole milk, bring it up until steamy and hot, then turn off the heat and steep for 10 minutes.
- 20Transfer into a separate container and cool completely.
- 21Separately, in a mixing bowl, you're gonna add one cup or 227 grams of softened unsalted butter.
- 22Beat together until nice and whipped and add in four cups or 450 grams of powdered sugar in batches until fully incorporated.
- 23Beat in one teaspoon or 4 grams of vanilla extract and finally add your toasted milk, just to loosen until the texture is thick, gets smooth.
- 24Pop that into a piping bag and you're ready to assemble.
- 25Assembly: Get your baked cookie, add a nice heaping tablespoon of your dulce de leche on top, spread it around so you get a nice circle in the center.
- 26Using a star tip piping bag, pipe on a nice little dot of your toasted milk cream. Optionally, you can give it a nice grating of fresh nutmeg.
- 27Repeat with the rest.
- 28S'mores: You got your baked cookies, same concept, 350, 8 to 9 minutes.
- 29Instead of doing marshmallow in the center, we did a marshmallow meringue. Get one cup or 140 grams of semi-sweet chocolate chips, melt those bad boys, pop those into a piping bag.
- 30Get a nice drizzling of your melted chocolate on top of each cookie, then pipe on your marshmallow topping, however your heart desires.
- 31The only thing I recommend is that you torch this beautifully after piping on.
- 32Chocolate Chip: Put it on the baking sheet, put it in the oven at 350 Fahrenheit for 8 to 12 minutes.
- 33Berry Cobbler: First, we're going to make a very basic raspberry jam. In a medium saucepan add in one and a half pounds or 680 grams of raspberries, followed by anywhere between one and a half to two and a half cups or 250 to 500 grams of granulated sugar.
- 34Toss that together and let it sit for 10 minutes to macerate. Add two and a half tablespoons or 23 grams of lemon juice. Bring that up to heat over medium-high. Once that comes up to a simmer, begin mashing your berries and let that boil for about 8 to 10 minutes until reduced.
- 35Be sure to test its thickness for about 5 to 10 minutes. Pass that through a sieve, just strain out the seeds and cool completely.
- 36Cinnamon streusel topping: In a medium-sized bowl add in one cup or 150 grams of all-purpose flour, half a cup or 100 grams of white sugar, half a cup or 100 grams of light brown sugar, half a teaspoon or 2 grams of ground cinnamon, half a teaspoon or 2 grams of fine sea salt and half a teaspoon or 2 grams of ground nutmeg. Whisk together until combined.
- 37Get a fork and carefully drizzle in six and a half tablespoons or 91 grams of unsalted butter while constantly clawing and tossing until clumpy but relatively combined.
- 38Scatter that over a parchment-lined baking sheet and bake at 350 Fahrenheit until just barely crisped through, about 5 to 7 minutes.
- 39Let that cool completely and your topping is done.
- 40Cream cheese frosting: In a medium-sized bowl, add two-thirds of a cup or 150 grams of salted softened butter. Beat together using an electric mixer.
- 41Follow that with 8 ounces or 225 grams of full-fat cream cheese. Beat this together with a hand mixer.
- 42Once that's creamy, beat in 3 1/2 cups or 415 grams of powdered sugar in batches until smooth and homogenous.
- 43Follow that with 1 1/2 teaspoons or 8 grams of vanilla bean paste or vanilla extract. Then just loosen that with milk about one teaspoon at a time until thickened to your desired consistency.
- 44Pop that into a piping bag with a round tipped attachment.
- 45Assembly: First, a nice little swirl of your cream cheese frosting, leaving a little bit of space in between each little ring.
- 46Separately with your raspberry jam also in a piping bag, fill that space.
- 47Finish that by crumbling your cinnamon streusel topping across the top of each and every finished cookie.
Ingredients
- 450 grams all-purpose flour
- 5 grams cornstarch
- 2 grams baking soda
- 7 grams fine sea salt
- 200 grams light brown sugar
- 200 grams granulated sugar
- 285 grams melted unsalted butter
- 1 egg yolk
- 1 egg
- 4 grams vanilla extract
- 170 grams dark chocolate
- 113 grams milk chocolate
- 96 grams rolled oats
- 38 grams whole wheat flour
- 0.5 gram ground allspice
- 3 grams ground cinnamon
- 1 can dulce de leche
- 60 grams dried milk powder
- 240 milliliters whole milk
- 227 grams softened unsalted butter
- 450 grams powdered sugar
- 4 grams vanilla bean paste or vanilla extract
- 680 grams raspberries
- 250 grams granulated sugar
- 23 grams lemon juice
- 150 grams all-purpose flour
- 100 grams white sugar
- 100 grams light brown sugar
- 2 grams ground cinnamon
- 7 grams fine sea salt
- 2 grams ground nutmeg
- 91 grams unsalted butter
- 150 grams salted softened butter
- 225 grams full fat cream cheese
- 1 teaspoon milk
- 8 grams vanilla bean paste or vanilla extract
- 140 grams semi-sweet chocolate chips
Equipment
ovenwhisklarge mixing bowlfood processorspatulabaking sheetparchment paperlarge potsmall mixing bowlfine mesh strainersaucepanelectric hand mixerpiping bagstar tipround tipforkmedium saucepan
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert