Colossal S’mores Chocolate Chip Cookies

2 cups all-purpose flour
¼ cup graham cracker crumbs
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 sticks unsalted butter softened
¾ cup granulated sugar
¾ cup dark brown sugar packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
Chunks of graham crackers cut into ½ inch pieces, as desired
Cubes of chopped large marshmallows cut into ½ inch pieces or small mini marshmallows, as desired
1 cup semisweet chocolate chunks

Preheat the oven to 350° Fahrenheit. Line 2 large sheet pans with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking soda, baking powder and salt until well blended.
In the bowl of an electric mixer using the paddle attachment, cream the butter and both sugars on medium-high speed until light and somewhat fluffy.
On low speed, add the eggs, one at a time, followed by the vanilla extract.
On low speed, add the dry ingredients until well blended.
Remove the bowl from the mixer and, using a rubber spatula, mix in the 2 cups of chocolate chips.
Using a #12 ice cream scoop or a 1/3 cup solid measuring cup drop the dough onto the parchment lined sheet pans. Space them at least 2 inches apart. You will need to bake the cookies in batches.
Bake the cookies for approximately 15-18 minutes or until light brown.
Remove from the oven.
While the cookies are still hot, press chunks of the graham crackers, the marshmallow pieces and the chocolate chunks to cover the tops of the cookies.
Using a small blowtorch, carefully brown the marshmallows. If you do not have a blowtorch, place the cookies under the broiler until the marshmallows are nice and toasted.
Allow the cookies to cool and firm up.

Makes approximately 1 dozen cookies