Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 3/4 tsp kosher salt (or about 1/2 tsp fine salt **Reduce slightly if using salted butter)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 10 Tbsp unsalted butter (at room temperature)
  • 3/4 cup dark brown sugar
  • 2/3 cup granulated white sugar
  • 1 large egg
  • 2 tsp pure vanilla extract (or vanilla bean paste)
  • 1 3/4 cups semisweet or bittersweet chocolate chips
  • 6 large marshmallows (cut in half across the equator)
  • 1/4 cup chocolate chips (melted, for drizzle)

Instruction

  • In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder and baking soda. Set aside.
  • In a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, beat together the butter, brown sugar and granulated sugar until very light, about 5 minutes. Add the egg and vanilla and beat until well combined.
  • With the mixer on low, add the flour mixture and beat just until combined. Remove bowl from mixer. Using a spatula, fold in the chocolate chips and mix briefly to combined.
  • Divide the dough into 12 equal portions. *I like to weight the dough and then divide by 12, to get a weight per cookie, then I weight out the 12 pieces to that weight. Roll each piece of dough into a ball. Place into a plastic storage bag or storage container and refrigerate for at least 24 hours (or up to 36 hours).
  • When ready to bake, Preheat the oven to 350 degrees F. (not fan-assisted). Line a large baking sheet with parchment paper.
  • Arrange 6 dough balls on the prepared baking sheet, leaving lots of room between (they will spread). Bake the cookies for 8- 10 minutes, then remove from oven and quickly place a half marshmallow piece on top of each cookie, pressing very lightly into the cookie. Return the cookies to the oven and bake a further 4-6 minutes, or until cookies are set, show some cracking around the edges, but are still soft in the centre.
  • Allow cookies to cook on the baking sheet for 1 minutes, then carefully transfer to a cooling rack to cool further.
  • While cookies are cooling melt the remaining 1/4 cup of chocolate chips in the microwave or in a small saucepan. Use a spoon to lightly drizzle some chocolate over the cookies.
  • Enjoy cookies warm or at room temperature.