Ingredients
2¼cupsall-purpose flour,(280g), spoon & leveled
1tspbaking soda
1½tspcornstarch
½tspsalt
¾cupunsalted butter,(170g), melted
¾cuplight brown sugar,(135g), loosely packed
½cupgranulated sugar,100g
1largeegg,+ 1 egg yolk, at room temperature
2tsppure vanilla extract
1cupsemi-sweet chocolate chips,180g
3ozsemi-sweet chocolate,chopped or more chocolate chips
2fullgraham crackers,sheet, broken into pieces
½cupminiature marshmallows
Preparation
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain.
Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips.
Cover the dough and chill in the refrigerator for 2 hours or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 3 tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls to stay intact.
Place 8 balls of dough onto each baking sheet. Bake the cookies for 12 minutes. Remove the cookies from the oven and press some of the toppings into each cookie. Put the cookies back into the oven for 2 more minutes.
Allow the cookies to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
