Ingredients

The following ingredients have 4 Servings
  • 2 cups (283g) unbleached all-purpose flour* ((scoop and level to measure))
  • 1/2 cup (45g) unsweetened cocoa powder ((scoop and level to measure))
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup packed (200g) light brown brown sugar, (break up any clumps)
  • 1/2 cup (120ml) buttermilk ((no buttermilk substitutes!))
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (120ml) hot water
  • 8 Tbsp (113g) salted butter, (at room temperature)
  • 6 Tbsp (85g) unsalted butter, (at room temperature)
  • 2 1/4 cups (270g) powdered sugar
  • 1 tsp vanilla extract
  • 10 oz. marshmallow fluff ((aka marshmallow creme, about one and half 7 oz. jars))

Instruction

  • Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
  • In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
  • In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
  • Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
  • Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
  • Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
  • Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.