Jennifer Alexander Ruple
These cookies are rich and chocolatey just like a cup of hot cocoa. Dark chocolate chips and cocoa powder meld into a cookie with a fudgy center and crispy outer layer, all topped with mini marshmallows. Recipe yields 25 cookies.
- 2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups dark chocolate chips, divided
- 1 cup mini marshmallows
Heat oven to 350 F. Line 2 or 3 baking sheets with parchment paper and set aside.
In a medium size bowl, whisk together flour, cocoa powder, baking soda and salt.
In the bowl of a stand mixer, using the paddle attachment, cream the butter, sugar and brown sugar for 3 minutes on medium speed. Add the eggs and the vanilla extract.
Turn the mixer to low speed and slowly add the dry ingredients. Mix until just combined. With a wooden spoon, stir in 1 cup of the chocolate chips.
With a spoon, drop balls of cookie dough (about golf ball size) onto cookie sheets, placing them about 3 inches apart. Top each cookie with 4 or 5 of the remaining chocolate chips.
Bake cookies for 9 minutes. Remove cookies from the oven and stick 3 marshmallows in each cookie. Bake cookies for 1 to 2 minutes more. Allow cookies to rest on the baking sheets for a few minutes before moving them to a cooling rack.