1 Make the graham cracker crumbs: Place the graham crackers within the bowl of a meals processor. Process in pulses till the crackers are fully damaged down into crumbs. (Alternatively: Place the crackers in a zip-top plastic bag and crush with a rolling pin.)
2 Combine the dry elements: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to mix.
three Beat the butter and sugars: With an electrical mixer or in a stand mixer with a beater attachment, beat collectively the granulated sugar, brown sugar, and softened butter on medium pace till mixed and thick, 30 to 60 seconds. Pick out any giant pebbles of exhausting brown sugar that you simply see. Scrape down the edges of the bowl and the beater.
four Mix within the eggs and vanilla: Add the 2 eggs and vanilla to the butter-sugar combination and beat at medium pace till no clumps or streaks stay, 10 to 20 seconds. Scrape down the edges of the bowl and the beaters.
5 Mix within the dry elements: Add the graham cracker and flour combination suddenly. Beat on low pace simply till no extra dry streaks of flour are seen, 20 to 40 seconds.
6 Mix within the chocolate: Add all the chocolate chips or chopped items, and beat on low pace for only a few seconds till integrated.
7 Chill the dough: Scrape down the edges of the bowl and the beater. Cover the bowl and refrigerate for at the very least 30 minutes or as much as three days. (Or freeze in particular person scoops for as much as three months.)
eight Heat the oven to 375F: Place a rack in the course of the oven. Line two baking sheet with silicon baking mats or parchment.
I normally bake my cookies one sheet at a time to assist them bake evenly. If you favor, or are crunched for time, bake two sheets at a time with one sheet within the higher third of the oven and the opposite within the decrease third of the oven.
9 Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of many baking sheet. Space the cookies about 2 inches aside.
10 Bake the cookies: Bake the cookies for 10 minutes, then take away from the oven. Gently press three to four mini marshmallows into the tops of every cookie. (See Recipe Note for extra methods to tinker with when so as to add the marshmallows.)
Return the cookies to the oven and bake for an additional 2 to three minutes, till the marshmallows seem like puff balls and are simply beginning to soften across the backside. The marshmallows will proceed to soften after the cookies come out of the oven.
11 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or till the puffed middles collapse down and the cookies have firmed a bit of. Transfer the cookies to a wire cooling rack to chill fully.
11 Continue baking cookies in batches till all of the cookie dough has been used.
12 Enjoy! Cooled cookies could be saved in an hermetic container with wax paper between the layers for as much as per week. The marshmallows could follow the wax paper; simply gently peel the paper away when eradicating cookies.