Preheat oven to 350 convection bake setting. (375 without convection)
In a mixer, beat the cooled brown butter with both sugars 2 minutes.
Add egg and yolk and beat until creamy. Add vanilla.
Add all the dry ingredients and mix just to combine.
Stir in chips.
Weigh dough into 70 gram balls and press the middles in as if you were making a thumbprint. I also like to make them large with 4 ounce mounds -bake a min or 2 longer.
Chill a few hours. Spoon in your fluff and bake on parchment lined sheets for approx 12 minutes.
Sprinkle on a few milk chocolate chunks and torch the marshmallow fluff. Let cool. Optional: sprinkle on some crushed graham crackers.
