Pan Banging S'mores Cookies

I am sorry to say that I missed the opportunity to give Sarah Kieffer's new cookie cookbook, aptly named 100 Cookies, to mey eldest son, but luckily he has not held that against me, and continues to share gems from the book with us. When it dropped to $9 on Amazon not too long ago I took the opportunity to send it to a couple of people I thought would enjoy it, and that will have to suffice as the thanks he gets. This is his latest creation, made in tandem with his eldest daughter, and shared with us on a cold and weather filled Saturday in the frozen northern climes. I am not a huge fan of the original from which the cookie takes it's name, so it wouldn't take much to dazzle me, but these are delicious. 2 cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking soda 1 cup unsalted butter, at room temperature 1½ cups granulated sugar ¼ cup packed brown sugar 1 large egg 2 tablespoons water 1½ teaspoons pure vanilla extract 4 ounces milk or semisweet chocolate, chopped into bite-size pieces (averaging ½-inch with some smaller and some larger) 12 large marshmallows, cut into 2 or 3 slices, somewhere between ¼ and ½-inches (If your marshmallows are very thick, you will want to cut them in half or thirds horizontally) Adjust an oven rack to the middle of the oven. Preheat the oven to 350°F. Line three sheet pans with aluminum foil, dull-side up. In a small bowl, whisk together the flour, salt, and baking soda. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the chocolate and mix into the batter on low speed. Form the dough into 3-ounce balls (about ¼ cup). Roll each ball into the graham cracker crumbs until fully coated. Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked. Remove the pan from the oven and place two or three thin square pieces of marshmallow on top of each cookie. Place the pan back in the oven for 45 seconds to 1 minute, just until the marshmallows start to melt. Remove the pan. Use a kitchen torch or broiler to gently toast the top of each marshmallow until golden. You can use a knife to very gently slide the marshmallow slightly across the cookie if you want more of the cookie covered, or leave as is. Let the cookies cool for 10 minutes on the sheet pan, then transfer them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).