Ingredients

The following ingredients have 4 Servings
  • 1/2 cup unsalted butter ((1 stick))
  • 12 oz chocolate chips
  • 1 3/4 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 24 large marshmallows
  • 1 large chocolate bar

Instruction

  • Melt together the butter and chocolate chips in a small sauce pan over medium heat, stirring occasionally. Set aside and let the chocolate cool for about 15 minutes.
  • In a large bowl combine the dry ingredients (The flour, cocoa powder, baking powder, and salt) whisk them together, and set the bowl aside.
  • In a large mixing bowl cream together the brown sugar, eggs and vanilla until smooth.
  • Add the slightly cooled, melted chocolate mixture to the egg mixture and stir until combined.
  • Slowly add in the dry ingredients while stirring until mixed.
  • Cover the bowl tightly with plastic wrap or a lid and refrigerate for 1-2 hours (The dough is like a thick cake batter before refrigerated, so you'll need it to firm up a good amount).
  • Preheat the oven to 325 degrees Fahrenheit and line a baking pan or two with parchment paper.
  • Roll the dough into 1 1/2 -2 inch cookie dough balls and place onto the prepared baking sheet, at least a couple inches apart.
  • Bake for 10 minutes, until the cookies start to crack.
  • Meanwhile, cut the marshmallows in half and cut the chocolate into 1/2 inch pieces.
  • Remove the cookie sheet from the oven and top each cookie with a piece of chocolate and then half a marshmallow (sticky side down) and cook for another 3-4 minutes until the marshmallow is puffed and gooey.
  • Remove from the pan and let the cookies cool on the pan for about 5 minutes.
  • Sprinkle grated chocolate over the top of your marshmallows if desired.
  • Transfer to a cooling rack to cool longer, or eat the cookies warm (recommended).