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1
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.)
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2
Line 2 baking sheets with parchment paper or silicone sheets.
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3
(If you only have 1 baking sheet, let it cool completely between batches.)
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4
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted.
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5
(Alternatively melt in a small saucepan.)
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6
Cool slightly.
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7
Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
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8
Whisk the flour, baking soda and salt in another bowl.
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9
Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix.
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10
Stir in the chocolate chips or chunks.
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11
Scoop heaping tablespoons of the dough onto the prepared pans.
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12
Wet hands slightly and roll the dough into balls.
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13
Space the cookies about 2-inches apart on the pans.
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14
Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies.
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15
Transfer hot cookies with a spatula to a rack to cool.
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16
Serve.
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17
Store cookies in a tightly sealed container for up to 5 days.
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18
Lightly butter a 9 by 13-inch baking pan.
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19
Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips.
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20
Spread batter in prepared pan.
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21
Bake until the edges are light brown and the batter sets, about 45 minutes.
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22
Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips.
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23
Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes.
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24
(Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.)
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25
Cool, cut and serve.
