As soon as a cookie is labeled “chocolate chunk,” heads perk up, mouths water. All that.

I jumped in to make the “S’mores Chocolate Chunk Cookies,” from the July/August 2018 issue of Bake From Scratch. The batter includes graham cracker crumbs, which I thought was a brilliant way to keep the “s’mores” concept going.

And speaking of s’mores … I bought a supply of the suggested Jet-Puffed Mallow Bits, rather than using and burning regular marshmallows. I was satisfied with the results.

I made 36 cookies, baking the two pans together for 17:30 minutes. Thick, sweet, chocolatey. A very satisfying cookie.

PREP TIME: prep, bake, cool, and eat after an hour
TASTE: thick, sweet, chocolatey

I can’t stop now. Next, I want to make the “Black Cocoa Sandwich Cookies,” from the same July/August 2018 issue of Bake From Scratch (recipe below). This time, black cocoa powder will enter my kitchen. Come back to my site next week, to witness this marvel.

Black Cocoa Sandwich Cookies
Bake From Scratch, July/August 2018
Makes 12 sandwiches

1/4 cup plus 3 Tbsp. black cocoa powder, plus more for dusting
3 Tbsp. unsalted butter, melted
5 Tbsp. unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 tsp. kosher salt
1 large egg
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
Vanilla Filling (recipe follows)

In a small bowl, whisk together black cocoa and melted butter. Let cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, brown sugar, and salt at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in cocoa mixture. Add egg and vanilla, beating until well combined. Add flour, and beat until fully incorporated and a smooth dough forms. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Lightly dust work surface with black cocoa. (Be careful how much cocoa powder you use. It will make the cookies bitter if you incorporate too much. If dough is too difficult to work with, return to refrigerator for another 30 minutes.) Roll dough to 1/8-inch thickness. Using a 3-inch fluted round cutter, cut dough, re-rolling scraps as necessary. Lift and place cookies about 1/2 inch apart on prepared pan. (Alternatively, roll dough directly on a nonstick baking mat, cut cookies, remove excess dough, and place on prepared pan.)

Bake until a slight indentation is left when pressed with a finger, about 10 minutes. Let cool completely on pan.

Place Vanilla Filling in a pastry bag fitted with a round piping tip. Pipe Vanilla Filling on flat side of half of cookies. Place remaining cookies, flat side down, on top of filling.

Vanilla Filling
Makes about 2 cups

1 cup unsalted butter, softened
4 cups confectioners’ sugar
1 tsp. vanilla bean paste
1/8 tsp. kosher salt

In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 5 to 6 minutes. Gradually add confectioners’ sugar, beating until combined. Add vanilla bean paste and salt, beating until smooth.