Directions
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Preheat your oven to 350°F. Setting the proper temperature is crucial for baking. This temperature will ensure that our cookies bake evenly and achieve that beautiful golden-brown hue.
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In a large bowl, use a hand mixer or stand mixer to beat together the butter, dark brown sugar, and white sugar. When combined, the mixture should appear creamy and smooth. This step is essential as it integrates air into the butter, leading to a delightful texture.
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Once your base is creamy, add the eggs and vanilla extract. Mix until the blend is smooth and uniform, about 1-2 minutes. The mixture will become more luscious as the eggs are integrated, offering a tremendous base for our cookie dough.
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In a separate bowl, whisk together the flour, baking soda, and kosher salt. This ensures that the leavening agent is evenly distributed throughout the flour, which is key for achieving those fluffy cookies we all love.
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Gradually pour the dry ingredients into the wet mixture. Mix until just incorporated. Be careful not to overmix, as this could lead to tough cookies.
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Gently fold in the semisweet and bittersweet chocolate chips. The combination of two types of chocolate adds depth to each cookie.
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Next, refrigerate the dough for at least 30 minutes. Chilling the dough is vital, as it helps solidify the fats, leading to a tremendous texture after baking.
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While your dough chills, prepare a baking sheet lined with parchment paper. Evenly space your graham crackers on the sheet. These will serve as the base for our s’mores assembly.
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On each graham cracker, place two pieces of chocolate on top, followed by a large marshmallow. This creates a delightful mound of s’more goodness.
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Now, scoop out enough cookie dough to cover the graham cracker and marshmallow mound completely. Press the dough gently over the mound to form cookies. Each cookie should encompass the filling snugly.
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You should end up with 8 large cookies. Space them evenly on the prepared baking sheet to allow for spreading while baking.
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Bake the cookies for 12 to 15 minutes. They should be golden brown around the edges, while still slightly soft in the center. Let them cool on the baking sheet for a few minutes before transferring them to wire racks.
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