Recipe (Suspense intensifies as we await recipe) Sooooo…first you make little s’mores. One square of a Hershey bar, a regular sized marshmallow cut in half, and break one square of graham cracker in half. Boom tiny s’more. Next make your cookie. Blend together 1lb of butter (room temperature) 1 cup of light brown sugar, and 1/4 cup granulated sugar in a bowl for 2 min. Your like creaming it. Then add one egg and one egg yolk, 2 tsp vanilla extract, 1tsp baking soda, and one tsp kosher salt, definitely try to use a courser salt because it balances out the sweet very nicely. Blend it all together for another minute. Then add 2 1/2 cups a.p. Flour. I always sift my flour, it makes it light and fluffy and an even consistency. Do it a little at a time so it incorporates well. Then sir in 2cups of chocolate chips. The recipe said 2cups of semi sweet chips, but I used 1cup of milk chocolate chips, 1/2 cup mini semi-sweet chips and 1/2 cup regular size, semi sweet chips. Then use a cookie scoop, I got mine at Big Lots but there pretty much everywhere, they are 2ounces a scoop, so you no, scoop approximately 2- 2ounce balls for each cookies. Take your cookie dough and flatten it in your hand. Place your mini s’more in the middle. Then pick up the piece of dough and flatten it the best you can in the your other hand and place it on top. Then kinda gently smush the sides together and until sealed well. Some will still ooze out but that’s delicious.They look like big balls. A lot of cookie recipes say freeze the dough, and I actually think it makes cookies awesome but this one says not too. So preheat oven to 375 and put em in for 10 min, or until the bottom rim is just lightly browned. Take them out and leave them in the cookie pan for 5 more minutes, they will continue to “cook” to the perfect consistency, then put them on a rack to cool off. Ya, right though, my family ate them as soon as it didn’t hurt to pick them up. I bake ALOT, and my husband said these were the best cookies I have ever made. Sometimes you get lucky and a recipe is like perfect and no adjustments are needed. Thanks guys! Ps. So sorry I meant to write I cup of butter… not 1 pound