Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 1 cup (120g) Graham cracker crumbs
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 cup (225g) Unsalted butter
  • 0.75 cup (150g) Dark brown sugar, packed
  • 0.5 cup (100g) Granulated sugar
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature
  • 2 tsp Pure vanilla extract
  • 1.5 cups (250g) Semi-sweet chocolate chunks
  • 18 Large marshmallows, frozen
  • 2 Graham cracker sheets, broken for topping
  • 1 tsp Flaky sea salt for finishing

Instructions:

  1. Melt the 225g of unsalted butter in a saucepan over medium heat. Cook until it foams and smells like toasted hazelnuts, then immediately pour it into a bowl to stop the cooking.
  2. Whisk together the 150g dark brown sugar and 100g granulated sugar with the cooled brown butter. Mix for 2 minutes until the mixture looks like wet sand.
  3. Add the room temperature egg, the extra egg yolk, and the 2 tsp of vanilla extract. Beat until the mixture is pale and slightly fluffy, which usually takes another 2 minutes of vigorous mixing.
  4. In a separate bowl, whisk the 190g flour, 120g graham crumbs, 1 tsp baking soda, and 0.5 tsp sea salt. Stir the dry mix into the wet ingredients until just a few streaks of flour remain.
  5. Gently fold in the 250g of semi sweet chocolate chunks using a spatula. Ensure the chunks are evenly distributed so every cookie gets a hit of chocolate.
  6. Take a generous tablespoon of dough and flatten it in your palm. Place one frozen marshmallow in the center and wrap the dough around it, sealing any gaps tightly.
  7. Place the dough balls on a lined tray, leaving at least 5 cm of space between them. Bake at 180°C for 10 to 12 minutes until the edges are set and the tops are slightly crackled.
  8. Immediately after removing them from the oven, press a few extra graham cracker pieces and chocolate chunks into the warm tops. Sprinkle with flaky sea salt while the cookies are still sizzling to balance the sweetness.