Melty pockets of marshmallow, dark chocolate chunks, and graham cracker crumbs stud these rich chocolate cookies. The graham cracker crumbs and dark cocoa make the cookies moist and intensely fudgy, so prepare yourself. The recipe is adapted from Saco Foods. —Posie (Harwood) Brien
finely crushed graham cracker crumbs
cocoa powder (I like dark or black cocoa powder for these)
Put the marshmallows in an uncovered bowl and leave them out at room temperature overnight. "Aging" the marshmallows encourages them to keep their shape while baking.
In a large bowl, whisk together the flour, graham cracker crumbs, cocoa, baking powder, and salt. Set aside.
In a large bowl or stand mixer, cream the butter and sugars until very light.
Add the eggs and vanilla and beat until fluffy (at least 3 minutes).
Slowly add the flour mixture, stopping to scrape down the sides of the bowl. Stop mixing once the dough is fully blended and don't overmix.
Stir in the chocolate chunks, coconut, and marshmallows and mix evenly.
Chill the dough for at least 1 hour before baking.
When you're ready to bake, preheat the oven to 350° F.
Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheets, leaving room for spreading, and bake for 12 to 15 minutes (depending on the size of your cookie, it will take more or less time). The cookies should be set on the outsides but still soft in the middle.
Let the cookies cool on the sheet for at least 5 minutes, then transfer them to a wire rack to finish cooling.