Chocolate Chip Cookies
2 cups all- purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter
1 cup brown sugar
½ cup white sugar
1 tblsp vanilla extract
1 egg yolk
2 cups semi sweet chocolate chips
1. Preheat the oven to 325 degrees. Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
2/3 cup unsweetened cocoa
1 2/3 cups white sugar
1 ¼ cups water
1 tsp vanilla extract
In a medium saucepan over medium heat, combine cocoa, sugar and water. Bring to a boil and let boil 1 minute. Remove from heat and stir in vanilla.
Caramel Bourbon Sauce
4 cups sugar
5 1/2 cups heavy whipping cream
1 1/2 teaspoons kosher salt
1 tablespoon vanilla extract
6 tablespoons to 1/2 cup bourbon, such as Jim Beam
Pour sugar into a 6- to 8-qt. pot and cook over medium-high heat, stirring often with a long-handled spoon, until melted and deep amber, 20 to 25 minutes. Carefully add cream (it will bubble furiously and sugar will seize up). Cook, stirring and scraping sides of pan occasionally, until sugar completely melts again, 10 to 12 minutes.
Remove sauce from heat and stir in salt, vanilla, and bourbon to taste. Let cool. Pour caramel sauce into a spouted measuring cup before pouring into jars. Serve cold or slightly warm (sauce is thicker when cold).
Building the s’more
Drizzle some chocolate sauce on the cookie. Then set marshmallow on the cookie. Take kitchen torch and toast marshmallow. Then top with a drizzle of caramel bourbon sauce and some toasted coconut. Then ENJOY!