Preheat your oven to 350°F (180°C).

Cream 1 cup of softened butter with ½ cup of granulated sugar and ½ cup of light brown sugar for about 3 minutes until light and fluffy.

Beat in 1 whole egg, 1 egg yolk, and 1 teaspoon of pure vanilla extract until just combined.

In another bowl, whisk together 1 ¾ cups of all-purpose flour, ½ cup of cocoa powder, ½ teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 cup of chocolate chips. Combine this mixture with the wet ingredients.

Cover the dough and refrigerate it for at least 1 hour.

Scoop 2-tablespoon portions of dough onto a lined baking tray, flatten slightly, and place a large marshmallow in the center. Wrap the dough around the marshmallow.

Top with crushed graham crackers and chill on the tray for another 30 minutes.

Bake for 10 to 11 minutes until the marshmallows are puffed and cookie edges are set but centers are soft.

Press a piece of dark chocolate into the center of each cookie while warm.

Transfer cookies to a wire rack to cool completely.