Ingredients

The following ingredients have 16 Servings
  • 1 ¾ cup all-purpose flour
  • 1 cup crumbled graham crackers (divided)
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter (divided)
  • ¾ cup packed dark brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ cup semi-sweet or milk chocolate chips (divided)
  • 1 cup mini marshmallows (plus more for topping (51g, 1 ¾ ounces))

Instruction

  • Preheat the Oven - Adjust the oven rack to the middle position. Heat to 375°F (191ºC).
  • Mix the Dry Ingredients - In a medium bowl, whisk together the flour, ¾ cup of graham crackers, and baking soda. Set aside.
  • Brown the Butter - Cut the butter into 14 even-sized pieces. In a medium skillet, melt 10 tablespoons of butter over medium-high heat, swirling to melt evenly. Stir and cook, scraping the bottom of the pan with a spatula, until butter is golden brown and nutty in aroma, 1 to 2 minutes. Turn off the heat, and remove the pan from the stove. Stir in the remaining 4 tablespoons of butter until completely melted.
  • Combine the Butter and Sugars - In a stand mixer fitted with the whisk attachment, add the melted butter to the mixing bowl. Add the brown sugar, granulated sugar, salt, and vanilla. Whisk on medium speed (setting 5) until combined, 30 seconds.
  • Mix the Eggs - Add the whole egg and yolk to the mixing bowl. Whisk on medium-high speed (setting 8) until smooth with no sugar lumps remaining, about 30 seconds. Let the mixture stand for 3 minutes. Repeat the whisking and resting process three more times: 30-seconds mixing at medium-high speed and 3 minutes of rest. After four total times, the mixture should be thick, smooth, and shiny.
  • Add the Dry Ingredients - Using a rubber spatula or wooden spoon, stir in the flour mixture until just combined, about 1 minute. Stir in 1 ¼ cup chocolate chips and mini marshmallows. Give the dough a final stir to ensure no flour pockets remain.
  • Chill the Dough - Transfer the mixing bowl to the refrigerator for 30 minutes or freezer for 15 minutes, or until the dough firms up, around 65 to 70ºF (18 to 21ºC). The texture should not feel overly sticky.
  • Make Dough Balls - Divide the dough into 16 portions, each about 3 tablespoons (about 60 grams, 2 ounces), and roll into a ball. If the dough starts to warm and get sticky, place it on a sheet tray and refrigerate for 15 minutes.
  • To Enhance the Look - For a rustic appearance, tear the dough balls in half. Press the two halves together with the lumpy torn sides facing upward to expose the chips. Shape the sides of the dough back into a circle. Press one marshmallow in the center of each ball, plus some of the remaining ¼ cup of chocolate chips and ¼ cup of crushed graham crackers, so they pop out of the surface.
  • Arrange the Dough - Place at least 2-inches apart on the lined baking sheets, 8 per tray. Smaller baking sheets can be used but will require baking in 3 batches. The dough should be room temperature or just below for even cooking, around 65 to 70ºF (18 to 21ºC).
  • Baking the Cookies - Bake one tray at a time in the center position for 5 minutes, then rotate the baking sheet. Continue to bake until the edges are golden brown and the centers look slightly underdone, about 5 to 7 minutes. The color will continue to darken during cooling. Place the baking sheet on a wire rack and cool until they reach room temperature, 20 to 30 minutes. Make sure the oven returns to 375°F (191ºC) before baking the remaining tray.