For the cookies
200 g butter, at room temperature
100 g granulated sugar
350 g dark brown soft sugar
1 tablespoon(s) vanilla extract
2 eggs
350 g all-purpose flour
1 tablespoon(s) baking powder
1 pinch salt
For the filling
200 g chocolate couverture, various colored, chopped into 0.5 cm cubes
50 g marshmallows, mini
white chocolate couverture, melted, for serving
chocolate couverture, melted, for serving


1.Preheat oven to 190* C (370* F) Fan.
2.In a bowl or in a mixer add the butter, granulated sugar, dark brown soft sugar and vanilla extract. Beat with a hand whisk or with the paddle attachment, until all of the ingredients are completely combined.
3.While beating, add the eggs one at a time, waiting for each addition to become completely incorporated before adding the next.
4.When the mixture becomes light and fluffy, add the flour, baking powder and salt. Mix with a wooden spoon until completely incorporated.
5.Divide the mixture between 2 bowls.
6.Spread half of the mixture (1 bowl) on the bottom of a 20x25 cm baking pan that has been lined with parchment paper.
7.Add the pieces of chocolate and marshmallows over it.
8.To finish, pick up teaspoonful’s of the remaining half of the mixture and drizzle over them. The mixture will spread while baking so don’t worry about covering the whole surface perfectly.
9.Bake for 20 minutes.
10.When ready, remove from oven and turn out of pan while still hot.
11.Let it cool for at least 30 minutes.
12.Cut into pieces and drizzle with melted white and dark chocolate couverture.

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