Step 1

In a bowl mix the flour, baking soda, and salt.

Step 2

In a stand mixer's bowl add the soft butter, white and brown sugar. Using the paddle attachment- beat butter and sugars until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs, one at a time. You see it's incorporated in the batter- add the second egg.

Step 4

Scrape the side of the bowl with a spatula.

Step 5

Add the vanilla. Mix for another minute.

Step 6

Add the flour, baking soda, and salt. Mix only until incorporated. We don't want to work the batter too much because gluten development will result in harder cookies.

Step 7

Add all the chocolate chips just until incorporated in the dough.

Step 8

Place the cookie dough in the fridge to consolidate for at least 2 hours (you can always make it a night in advance).

Step 9

Before you start to shape the cookies- preheat the oven to 380F or 195C.

Step 10

Then take the cookie dough and scoop balls about 4-5 cm diameter (approximately 1/4 cup of cookie dough).

Step 11

Flatten the cookie balls and place on top of them- a piece of graham cracker, one cube of chocolate, and a marshmallow.

Step 12

Scoop another ball of cookie dough, flatten, and use to cover s'more until no marshmallow is visible.

Step 13

Place the raw cookies in the fridge for 15 min.

Step 14

Arrange the cookies on a baking sheet with enough space one from another.

Step 15

Bake for 18-20 min.

Step 16

Once you take the cookies out of the oven, place a bigger bowl over each cookie and roll it gently around it to get a perfect round cookie.

Step 17

YASSS!