Meurisse Milk Chocolate Creamy Milk
6 tablespoons unsalted butter, room temperature
1/3 cup packed dark-brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose our (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup Meurisse Creamy Milk Chocolate, finely chopped
Preheat oven to 350 degrees.
In a large bowl, combine butter and sugars with a wooden spoon. Stir in egg and vanilla. Stir in our, baking soda, and salt. Stir in chips. Transfer to a 10-inch cast-iron skillet; smooth top.
Bake until cookie is golden brown and just set in the center, 18 to 20 minutes.
Let cool 5 minutes.
Remove giant chocolate chip cookie from the cake mold and add marshmallows on the top of the cake.
Use a kitchen torch to toast the marshmallows.
Sprinkle pieces of Meurisse Milk Chocolate with Roasted Hazelnuts on the top.
Inspired by Martha Stewart