1. Prep & Cream Butter: In a large bowl or stand mixer, cream together the softened butter, brown sugar, and white sugar on medium-high speed until light and fluffy (about 3–5 minutes). Do not skimp on this step.

2. Add Eggs & Flavor: Add the whole egg and the egg yolk. Beat until smooth. In a small bowl, dissolve the instant coffee granules into the vanilla extract, then pour this into the batter and mix until combined.

3. Mix Dry Ingredients: Add the gluten free flour, Dutch-processed cocoa powder, regular cocoa powder, baking soda, and salt. Mix by hand with a sturdy spatula or wooden spoon until fully combined. *The dough will be stiff.*

4. Add Mix-ins: Fold in the chopped milk chocolate, chopped graham crackers, and mini marshmallows until they are evenly distributed throughout the dough.

5. Chill Dough: Scoop the dough into a smaller bowl, cover with plastic wrap, and refrigerate for at least 1 hour. *Chilling is mandatory to prevent spreading.*

6. Preheat: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

7. Scoop & Bake: Scoop the chilled dough (about 2-3 tablespoons per cookie) onto the prepared baking sheets, spacing them apart. Bake for 10 minutes. *The center should still look soft and slightly underbaked.*

8. Cool: Remove from the oven and let the cookies cool on the baking sheet for at least 15 minutes. They will set and become chewy as they cool. Do not move them while hot, or they will fall apart.

9. Serve: Enjoy once the cookies have set but are still warm for the best gooey marshmallow experience.