Chocolate Chip S'more Sandwiches

Chocolate Chip S’more Sandwiches

Ingredients
6 ounces sugar
6 ounces brown sugar
8 ounces unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
13 ounces all purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
8 ounces caramel filled chocolates
1 tablespoon flour
4 ounces semi-sweet chocolate, chopped
4 ounces milk chocolate, chopped
1 quart italian meringue, recipe below

Instructions
1. Preheat an oven to 350°F
2. Cream the butter and sugar at medium speed for about 5 minutes, or until light and fluffy.
3. Add the eggs, one at a time, mixing well after each to ensure it is completely mixed in. Add the vanilla and mix in well.
4. Add the 13 ounces flour, cinnamon, baking soda, and salt and mix on low until a dough forms.
5. Chop the caramel filled chocolates into quarters and toss in the 1 tablespoon flour to ensure the pieces don't stick together.
6. Add the caramel filled chocolates and remaining chocolate into the dough. Mix on low until they are blended in. You may want to do this step by hand to ensure the caramel-filled chocolates aren't broken.
7. Scoop the batter on to baking sheets lined with parchment paper (I do 6 large scoops per sheet for large cookies; 12 small scoops will also work).
8. Bake for 15 to 18 minutes (for the large; 12-15 minutes for the small cookies) until golden brown. The cookies should be crispy around the edges and still soft in the center.
9. Remove from the oven and let cool on the baking sheets for 1 to 2 minutes. Then slide the cookies onto warming racks to cool completely.
10. Prepare the italian meringue. Pipe meringue on the underside of a cookie, topping it with another. Torch the edges.

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Italian Meringue

Ingredients
16 ounces sugar
1⁄2 cup water
1 cup egg whites
1⁄2 teaspoon vanilla extract

Instructions
1. Place the sugar and water in a heavy bottomed pot and bring to a boil over high heat. Bring the sugar to240°F.
2. While the sugar is heating, begin whipping the egg whites until the are fluffy and have expanded 2 to 3 times in volume.
3. Once the sugar is at 240°F and the egg whites are foamy, immediately begin slowly adding the hot sugar into the egg whites while whipping at medium-high speed. Be sure to add the sugar very slowly in a needle thin stream in between the whisk attachment and the side of the mixer bowl to avoid splattering.
4. Once the sugar is added, slowly pour in the vanilla while mixing. Increase the speed and whip the mixture at high speed until it is completely cooled and the egg whites form stiff peaks, about 10 to 20 minutes.