Step 1

▶ S’mores Levain Cookie Dough Preparation

* **Preheat Oven**: Preheat your oven to 170°C (340°F) before you begin. Line your baking sheets with parchment paper.
* **Roast Nuts**: If your nuts aren’t already roasted, toast them lightly in the oven until fragrant and golden. Let them cool completely before chopping. This step significantly enhances their flavor.
* **Room Temperature Ingredients**: Ensure all ingredients, especially butter and eggs, are at room temperature for optimal mixing and emulsification.
* **Yield**: This recipe yields approximately 9 cookies, each about 10cm (4 inches) in diameter.

Step 2

Cream the Butter: In a large bowl, use a hand mixer or stand mixer with the paddle attachment to cream the softened butter until it’s light and fluffy. This usually takes about 2-3 minutes on medium speed.

Step 3

Add Sugar and Salt: Gradually add the granulated sugar and salt to the creamed butter. Continue mixing on medium-high speed until the mixture is pale and fluffy, resembling a creamy paste. This process, known as creaming, is crucial for the cookie’s texture.

Step 4

Incorporate Eggs: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. If the mixture looks like it might curdle, add a tablespoon of your flour mixture to help stabilize it.

Step 5

Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and baking soda. Sift this mixture over the wet ingredients in two additions. Mix on low speed until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.

Step 6

Add Nuts and Chocolate Chunks: Gently fold in the chopped roasted almonds, cashews, and chocolate chunks using a spatula until evenly distributed throughout the dough. Ensure everything is well incorporated without overworking the dough.

Step 7

First Chill (1 Hour): Cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 1 hour. This chilling period allows the fats to firm up, making the dough easier to handle and promoting a better cookie texture.

Step 8

Prepare Marshmallows: Cut each marshmallow in half crosswise. Aim for pieces that are roughly 10g each, perfect for stuffing inside the cookies.

Step 9

Assemble the Cookies: Scoop portions of the chilled dough (about 1/4 cup or 50-60g each). Flatten each portion in your palm, place a marshmallow half and a piece of dark chocolate in the center, then carefully wrap the dough around the filling, sealing it completely to form a ball. Ensure no filling is exposed.

Step 10

Pan the Cookies: Place the assembled cookie dough balls onto the prepared baking sheets, ensuring ample space between each one as they will spread. Position the marshmallows near the top so they become the gooey center when baked.

Step 11

Second Chill (6+ Hours): Cover the baking sheets with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This extended chill is key to developing deep flavor and preventing excessive spreading during baking.

Step 12

Add Toppings: Once the dough is thoroughly chilled and firm, remove from the refrigerator. Gently press the topping ingredients (chocolate chunks, chopped cashews, chopped almonds) onto the top of each cookie.

Step 13

Bake: Bake in the preheated 170°C (340°F) oven for about 8-10 minutes. The cookies are done when the edges are golden brown and the marshmallows are slightly melted and puffed. Baking time may vary depending on your oven. (Approx. 8 minutes for Unox oven).

Step 14

Storage and Enjoyment:

* **Storage**: Once completely cooled, store the cookies individually wrapped in airtight bags. For best results and longer freshness, freeze them.
* **Reheating**: To enjoy, thaw frozen cookies at room temperature or warm them in the microwave for 10-30 seconds. This will re-melt the marshmallow, creating that signature gooey stretch.