- 170 g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 115 g salted butter
- 150 g sugar (or brown sugar)
- 130 g sourdough starter*
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup dark chocolate chunks
- 1/2 cup crushed graham crackers
- 1/2 cup mini marshmallows (or cut-up big marshmallows)
- Brown the butter in a small saucepan until bubbly, and dark golden. Stir it continuously, careful to not burn it.
- Remove from heat and allow the butter to cool completely to room temperature.
- In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt).
- Once the butter has cooled completely but is still liquid, to a large bowl add the brown butter, sugar, vanilla extract, and sourdough starter. Combine with a whisk or hand mixer until even.
- Fold the combined dry ingredients into the wet ingredients. Stir until well combined.
- Add your chocolate chunks, chocolate chips, graham crackers, and marshmallows.
- Place the dough in the fridge for at least 2 hours or refrigerate overnight, covered.
- Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
- Preheat the oven to 375° and place the cookie dough balls about two to three inches apart on the lined cookie sheet.
- Bake for 12-15 minutes. Remove from the oven. Your cookies may be puffy and some marshmallow may ooze out the sides, but it’s fine, do not panic, proceed to the next step.
- While the cookies are still hot, lift the parchment paper off the pan about a foot above the pan and drop it onto the pan. This will flatten the cookies to the perfect texture. Because of the marshmallows, you may need to use a butter knife to fix the shape of the cookies to be more circular. Just pat the cookies around the side with a butter knife to make them a circular shape.
- Let them sit on the cookie sheet until they are completely cool.
