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1
Place half the butter in a small pot on a burner over medium heat. Melt butter, swirling occasionally. Let butter foam up a bit while cooking; it will make popping noises as it cooks but don't be alarmed-the crackling will stop. At this point keep watching and swirling the pot. It will quickly turn brown and start to smell nutty with brown bits sticking to the bottom of the pan. Once it turns to a nice amber color, remove from heat and pour into a small container to allow butter to cool. Let it cool to close to room temperature, approximately 20 minutes. You don't want it to be too hot when you pour it in the dough mixture. I pop it in the freezer for 5 minutes and it's good to go.
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2
Once browned butter has cooled, beat remaining butter and brown sugar in a mixer for 3-5 minutes until light and fluffy. Beat in vanilla extract.
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3
Pour in cooled browned butter and granulated sugar. Beat for at least 2 minutes, until smooth. At this point, mixture should lighten in color and become fluffy.
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4
Add egg and egg yolk, and beat for 1 minute more. Add flour, salt, and baking soda, beating on low speed until just combined. Fold in chocolate chips, marshmallow bits and graham crackers until well incorporated.
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5
Transfer dough onto a piece of plastic wrap. Cover and form into a disk, and stick in refrigerator for at least 30 minutes.
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6
When ready to bake, preheat oven to 350u00b0F. Line 2 cookie sheets with parchment paper.
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7
Once the dough has been refrigerated amply, remove dough and scoop dough in 2 tablespoon-sized balls onto prepared baking sheets. Leave about 2 inches between = cookies because they will flatten and spread in the oven. Before putting in the oven, sprinkle with sea salt to taste.
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8
Bake cookies for 12 to 15 minutes, until golden brown. Remove from the oven and allow to rest on baking sheet for at least 5 minutes before moving them. Serve right away or store airtight at room temperature for several days.
