It's rare for me to stray from my go-to chocolate chip cookie (Jacques Torres's recipe published in the New York Times), but I recently discovered a new take on the all-American classic that had me wondering if it was time to reconsider. Over the years I've visited the Pacific Northwest many times but never had I been to Hello Robin Cookies.
Until a few months ago I'd never even heard of the cookie shop
until I was FaceTiming with my friend Evelyn who lives in Seattle.
While we were chatting her family just so happened to come home with a
dozen cookies from the aforementioned bakery. They're favorite cookie
being Mackles'mores, chocolate chip dough studded with marshmallows, baked
on a graham cracker and finally topped with a chocolate square. Intrigued, I
immediately went online to find out more.
Luckily there were plenty of websites that not only published the Hello Robin recipe but also videos showing how it was made. The only adjustment I made to the recipe was omitting the cinnamon. I scooped out the dough into 2 tablespoon size balls and froze them to bake off later. This method worked liked a dream because I found the frozen dough baked beautifully.
After the baked cookies came out of the oven I topped them with a square of Dandelion Chocolate's Gola Rainforest chocolate. With its hints of brownie, marshmallow and roasted almonds I thought the chocolate would pair beautifully with the Mackles'mores. The chocolate chip cookie on its own is fantastic, nice and chewy with caramel hints, but the addition of the graham cracker really takes it over the top. So good! It wants for nothing, except maybe a cold glass of milk.
