Ingredients:

  • 225g unsalted butter, melted and slightly cooled
  • 150g granulated sugar
  • 165g light brown sugar, packed
  • 2 large eggs, room temperature
  • 10ml pure vanilla extract
  • 280g all-purpose flour
  • 45g unsweetened Dutch-process cocoa powder
  • 56g instant hot cocoa mix (approx. 2 envelopes)
  • 5g baking soda
  • 3g kosher salt
  • 170g semi-sweet chocolate chips
  • 100g dark chocolate bar, chopped into large chunks
  • 75g mini marshmallows

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk the melted butter with the Dutch-process cocoa powder until dark and smooth to bloom the cocoa.
  2. Whisk in the granulated sugar and light brown sugar until the mixture resembles wet sand. Add the eggs and vanilla extract, beating vigorously for 1 minute until the batter is glossy and emulsified.
  3. Sift the all-purpose flour, hot cocoa mix, baking soda, and salt directly into the wet ingredients. Use a silicone spatula to fold the mixture until just a few streaks of flour remain.
  4. Fold in the semi-sweet chocolate chips and the dark chocolate chunks until evenly distributed.
  5. Using a 2-tablespoon cookie scoop, place rounded portions of dough onto baking sheets lined with parchment paper, spacing them 2 inches apart.
  6. Bake for 8 minutes. The edges should be set, but the centers should still look slightly underdone.
  7. Remove the sheets from the oven and quickly press 3–4 mini marshmallows into the top of each warm cookie. Return to the oven for 1 to 2 additional minutes until marshmallows are slightly puffed and toasted.