Dark Chocolate Chunk Cookies with Toffee, Marshmallows, and Smoked Sea Salt

I see you there. Don’t pretend I didn’t catch you. We both know what you were up to, because we’ve all been guilty of it. Let’s face it, at some point or other, everyone has lost track of their self-control faculties and given in to a treat. Granted, there have been a few times when I definitely overdid it (that time my aunt caught me in the middle of the night stuffing my face with leftover Nutella cake may apply here); still, it seems to be a fact about human existence that sometimes we all need something out-of-the-ordinary (see also: something composed of sugar and drowning in toffee). Sometimes we need just a little bit more than usual, and sometimes even the most beautiful song just doesn’t cut it.

Don’t worry, though. I get it. It sounds to me like we need some chocolate. And please don’t keep that guilt on your face for my own benefit, because it’s overkill–when I baked these cookies, I had that same look as I went back for seconds and thirds. What I mean is, we are absolutely on the same page.

Here’s the thing, though: some things are simply too enjoyable, and I don’t think many things can be better than the rich bite of dark chocolate, the burnt-sugar snap of toffee, the sticky melt of marshmallows, all suspended in brown sugary dough and accented with a sprinkling of smoked salt. I think my favorite part is the toffee, and this is not necessarily due solely to taste. Here’s one more over-generalization, and then I’m done for the day: sometimes cookies make everything better, and sometimes smashing up Heath bars with a rolling pin while baking the cookies is even more cathartic.

Dark Chocolate Chunk Cookies with Toffee, Marshmallows, and Smoked Sea Salt
Makes about 2 dozen cookies

Cooking spray
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 stick (1/2 cup) unsalted butter, softened
½ cup brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
1 cup dark chocolate chunks
¾ cups mini marshmallows
2 Heath bars, crushed into chunks
smoked sea salt, for sprinkling

Preheat oven to 375 Fahrenheit. Grease two baking sheets*. In a medium bowl, combine flour, baking powder, baking soda, and salt. In the bowl of a stand mixer (or in a medium bowl with a handheld mixer), beat butter, brown sugar, and granulated sugar until combined, about 1 minute. Add egg, egg yolk, and vanilla extract, and then beat for about 3 minutes until yellow and fluffy. Beat in the dry ingredients in thirds until just combined, scraping down the sides of the bowl in between. Stir in chocolate, marshmallows, and Heath Bar chunks until just combined. Measure out a heaping tablespoon of dough for each cookie, making sure to space each out evenly on the baking sheet (they will expand!). Sprinkle each cookie with smoked sea salt before placing in oven. Bake the cookies for 9-11 minutes, or until golden brown. Let cool for 1-2 minutes, then remove from baking sheets and place on cooling rack. Cookies will last up to 4 days, and can be kept in an airtight container.

*This is to prevent the marshmallows from sticking to the baking sheets. As they bake, they seep into the dough to create sweet, elastic surprises of marshmallow goo, and it can be annoying to get off the baking sheet otherwise!