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Ingredients
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Cookie Dough (base for chocolate chip or s'mores)
Chocolate Chip Mix-in (choose for chocolate chip cookie)
S'mores Mix-in (choose for s'mores cookie)
Finishing (optional)
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter with the granulated sugar and light brown sugar on medium speed until light, fluffy and pale, about 2–3 minutes. Scrape down the bowl as needed.
Beat in the eggs one at a time until incorporated, then add vanilla and mix just until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch (if using) until evenly combined.
Fold 2 cups semisweet chocolate chips (or chopped chocolate) into the dough until evenly distributed. Portion dough into 2-tablespoon (about 1.5 inch) mounds spaced 2 inches apart on prepared baking sheets; press slightly to flatten — cookies spread but should remain thick for a bakery-style chew.
Bake in the preheated oven for 10–12 minutes, or until edges are lightly golden and centers still look slightly underbaked. Remove from oven and let cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a small pinch of coarse sea salt on each warm cookie.
Gently fold in 1 cup milk chocolate chunks, 1.5 cups mini marshmallows, and 1.5 cups graham cracker pieces into the dough. Be careful not to break the marshmallows too much while mixing; fold just until evenly distributed.
Scoop dough into 3-tablespoon mounds (slightly larger than chocolate chip version) and place on prepared baking sheets spaced 2.5 inches apart. If any marshmallows are buried, press a few extra marshmallows, chocolate pieces, and a graham piece gently on top of each dough mound so they toast visibly.
Bake in the preheated oven for 11–13 minutes. The edges should be lightly golden and marshmallows puffed and slightly browned. If you want a toasted-marshmallow top, after baking briefly broil (watch closely) for 20–40 seconds until marshmallows are lightly caramelized. Remove from oven and let cookies cool on the sheet for 4–6 minutes to set, then transfer to a wire rack. Optionally sprinkle a tiny pinch of coarse sea salt on each warm cookie.