Soft and Chewy Chocolate S’mores Cookies

In a medium-sized bowl, whisk together flour, cocoa, baking powder, and baking soda. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 3 minutes. On low speed, add eggs, one at a time, blending well after each addition and scraping down the bowl as needed. Add vanilla and beat on medium speed until incorporated.

Add ⅓ of the flour mixture to the wet ingredients, mixing on low speed just until incorporated. Add remaining flour in two separate additions, mixing on low speed just until flour is incorporated. Scrape down the bowl and mix on low speed for an additional 30 seconds.

Stir in the marshmallow bits and graham cracker pieces and mix until well distributed. Cover mixing bowl with plastic wrap and chill in refrigerator for 1 hour.

Preheat oven to 350ºF. Line two baking sheets with parchment paper or silicone baking mats.

Roll dough into balls about the size of a golf ball (about 2 tablespoons of dough; I used a #30 disher) and place on baking sheets 2–3 inches apart. Return unused dough to refrigerator while cookies are baking.

Bake for 11–12 minutes. Cool on baking sheet for 5 minutes before transferring to a cooling rack to cool completely. Store in an airtight container for up to 5 days.