Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a large bowl, whisk together the bread flour, all purpose flour, salt, baking soda, cinnamon, and baking powder until thoroughly combined.
In the bowl of a stand mixer using the paddle attachment, cream together the melted butter with the Redpath® Dark Brown Sugar and Redpath® Granulated Sugar. Blend on medium speed until thoroughly combined; about 1 minute.
Add the large egg and vanilla extract, mix until fully incorporated into the sugar mixture.
Transfer half of the dry ingredients into the batter. Mix on low speed until just combined. Add in the remainder of the flour mixture. Mix on medium-low speed until well blended; about 2 minutes.
Fold in the broken graham cracker bits, chopped dark chocolate, and mini marshmallows.
Cover bowl and chill dough for at least an hour. Allow chilled dough to come to room temperature; about 10 minutes.
With a small ice cream scoop, scoop even-sized balls of dough onto the prepared baking sheet. Roll the dough into balls.
Gently flatten the tops of the cookies with the bottom of a flat-bottomed glass. Place back into the fridge to chill; about 10 minutes.
Place into the preheated oven and bake for 8 to 10 minutes.
Allow to cool on the baking sheet for 10 minutes before carefully transferring cookies to a wire cooling rack; cool completely.
*The dough can easily be made 2 days in advance and kept wrapped in the fridge. Alternatively, dough can be scooped, rolled into balls, flattened and frozen on the baking sheets. Once frozen, the frozen balls can be stored in an airtight container or resealable plastic bag. Bake from frozen, baking for an additional 2 to 5 minutes. Or place frozen cookies onto a baking sheet and allow to defrost; once defrosted place into the preheated oven and bake for the normal amount of time.
*Substitute broken graham crackers with graham cracker crumbs if desired.
*Mini and regular sized dark chocolate chips can be used for the roughly chopped chocolate.