1cup(227g)butter, softened to room temperature (I use salted)
¾cup(159g)granulated sugar
¾cup(159g)lightly packed light or dark brown sugar
1teaspoonbaking soda
½teaspoonsalt
2large eggs
1teaspoonvanilla extract
1 ¾cups(249g)all-purpose flour
¾cup(64g)natural, unsweetened or Dutch-process cocoa powder
1cup(128g)coarse graham cracker crumbs, about 9 rectangle crackers (see note)
2cups(340g)semisweet chocolate chips
Toppings:
Mini marshmallows
½cup(64g)coarse graham cracker crumbs
½cup(85g)semisweet chocolate chips
Instructions
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
Add the flour, cocoa, graham crackers and mix until just combined. Add chocolate chips and mix until combined.
Roll about 2-3 tablespoons of cookie dough (I use a #40 cookie scoop) into balls and space a couple inches apart on prepared baking sheets.
Bake for 7-8 minutes.
Remove baking sheet from the oven and lightly press four mini marshmallows into the top of each cookie - the cookie will be puffy but will flatten a bit as you press in the marshmallows. Leave a little space in the center of the marshmallows.
Sprinkle graham cracker crumbs in the center and over the top. Return to the oven and bake 1-2 more minutes until the marshmallows are slightly puffed and soft.
Remove from the oven and let cool completely.
Melt the 1/2 cup chocolate chips and drizzle over the cooled cookies. Let the chocolate set up before serving (or not! messy fingers are totally ok).
Notes
Graham Cracker Crumbs: Don't grind the graham crackers into dust. This recipe works better if they are in coarse crumbs (both for taste and texture).