Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed for extra richness)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 12 large marshmallows, cut in half (or 48 mini marshmallows)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer. Cream the mixture for about 2 to 3 minutes until it looks light and fluffy. Add the egg and vanilla extract, then beat again until fully combined and smooth.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop as soon as the white streaks of flour disappear to avoid overworking the dough. Fold in the chocolate chips by hand with a spatula. If the dough feels very soft, chill it in the refrigerator for 30 minutes to make scooping easier.
- Scoop rounded tablespoons of dough and roll them into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake in the preheated oven for 8 minutes. The cookies will look slightly underdone and soft, which is exactly what you want at this stage.
- Remove the baking sheets from the oven. Quickly place half a large marshmallow (cut side down) or three mini marshmallows onto the center of each warm cookie. Return the pans to the oven for an additional 2 minutes. Watch closely; you want the marshmallows to soften and slightly expand, but not completely melt away. Remove from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack.
- Cook Time: 25 minutes