• Note: To make this recipe, you'll need one batch of Sourdough Graham Crackers. Please head over to the recipe and mix a batch before proceeding with the cookies or you can substitute your favorite store bought brand.

Step 1: Brown the Butter

• In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
  1 (227g) cup unsalted butter
• Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. You can pop the butter in the frig for 30 minutes to speed this process up if needed just avoid it becoming solid, it should be soft.

Step 2: Prepare the Dough

• In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It'll be a bit crumbly, that's okay!
  1 (200g) cup packed brown sugar, 1 (200g) cup granulated white sugar
• Add the egg, egg yolk, sourdough discard, vanilla extract, and espresso powder (if using) to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy.
  1/2 (120g) cup sourdough starter discard, 1 egg, 1 egg yolk, 2 teaspoons pure vanilla extract, 1/4 teaspoon espresso powder
• Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Step 3: Incorporate Dry Ingredients

• In a separate bowl, sift together with a whisk the all-purpose flour, salt, baking soda, and baking powder. This is important to make sure your ingredients are evenly distributed.
  3 (375g) cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon sea salt
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Step 4: Add Chocolate and Graham Crackers

• Add your graham crackers to a plastic bag, and crush them into chunks with a rolling pin. Add 1 cup (120g) to the cookie dough and reserve the other half for later.
  2 (240g) cups Sourdough Graham Crackers
• Pour in the milk chocolate chips (or chopped up chocolate bars for chunks), ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease.
  1 3/4 (275g) cups milk chocolate chips
• Always use a spatula to scrape the bottom of the bowl and fold in any batter that hasn't been mixed as your last step when making cookies.

Step 5: Shape the Cookies

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats for the perfect spread on my cookies.
• Crush remaining graham cracker pieces with a rolling pin until small pieces. Transfer to a shallow bowl and set aside.
• Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
• Take each cookie dough ball and using your thumbs create a bowl shape. Add a marshmallow to the center. Fold the cookie dough around the marshmallow, leaving the top peaking out. This is key to having that center show in your baked cookie.
  18 large marshmallows
• Roll the entire cookie dough ball in graham cracker pieces as pictured below, and transfer to a prepared baking sheet. I fit 6 cookies to each cookie sheet in two rows of three.
• Make a shallow bowl of cookie dough and fill with marshmallow, then close and roll in crushed graham crackers
• Transfer cookies on baking sheet to the refrigerator and chill 30 minutes to an hour. This will help minimize spreading.
• Optional Overnight Fermentation: If you want to ferment your cookie dough overnight, cover the cookie sheets with the shaped cookies and chill overnight. Remove the cookies from the refrigerator while the oven preheats then bake as directed.

Step 6: Bake the Cookies

• After chilling, bake cookies in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
• Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies.
• You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and marshmallow center looking toasted.
• While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle (you can also do this with a small bowl).
• For extra flavor and crunch sprinkle each cookie generously with more crushed graham crackers, and top warm cookies with a piece of Hershey's chocolate.
  crushed graham crackers, 18 Hershey’s chocolate squares
• Allow cookies to cool 25-30 minutes before enjoying.
• Makes 17-18 large cookies (2 oz)