Cream ½ cup softened butter with ½ cup light brown sugar and ½ cup granulated sugar until light and fluffy (2-3 minutes).

Add 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract; mix until just combined.

In a separate bowl, whisk together 1 cup all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and a pinch of salt.

Gradually add dry mixture to wet ingredients, mixing on low speed until thick dough forms. Stir in 1 cup chocolate chips.

Cover the dough with plastic wrap and refrigerate for about 1 hour.

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.

Scoop out two-tablespoon-sized portions of dough, place them on the tray spaced about 2 inches apart, and create a small indentation for marshmallow.

Place one large marshmallow in the center of each flattened cookie and wrap the dough around it.

Sprinkle crushed graham cracker pieces on top of the cookies, return to the refrigerator for 1-2 hours.

Bake cookies for 10-11 minutes, until marshmallows puff and cookie edges are set.

Let cookies cool completely on a wire rack before storing or serving.