Ingredients
Wet Ingredients
- 8 oz unsalted butter, melted and cooled (227 g)
- 1 ½ cups brown sugar, light or dark, lightly packed (269 g)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (272 g)
- ½ cup unsweetened cocoa powder, natural or dutch-processed (53 g)
- ¾ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Mix-Ins and Topping
- 1 cup semisweet chocolate chips (193 g)
- 1 ½ cup mini marshmallows (75 g)
- Extra mini marshmallows for topping
Instructions
- Cream Butter and Sugar: Add the cooled melted butter and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until the mixture is light in color and creamy.
- Add Eggs and Vanilla: Incorporate the egg, egg yolk, and vanilla extract, beating for another 2-3 minutes until the batter is fluffy and well combined.
- Sift and Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and baking powder. Stir in the kosher salt evenly to ensure proper leavening and flavor balance.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients in the stand mixer bowl. Stir until just incorporated, stopping the mixer to scrape down the sides and bottom as needed to ensure even mixing.
- Add Chocolate Chips and Marshmallows: Fold in the semisweet chocolate chips and mini marshmallows using a spatula or mixer on low speed. Stop occasionally to scrape the bowl to evenly distribute the mix-ins.
- Scoop and Prepare Dough Balls: Use a large cookie scoop to portion the dough into balls and place them on a parchment-lined baking sheet. Press 3-4 mini marshmallows gently on top of each dough ball for an appealing finish.
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the ideal temperature for baking the cookies evenly.
- Bake the Cookies: Arrange 6 dough balls on a baking sheet about 2 inches apart to allow spreading. Bake one batch at a time for 15 minutes until edges are set and tops look slightly glossy.
- Shape the Cookies: Upon removing from the oven, immediately place a round cookie cutter larger than the cookies over each one and swirl it around gently to reshape the cookies into perfect circles.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10-15 minutes, then transfer them to a wire rack to cool completely and set their texture.
Notes
- Ensure butter is cooled before mixing to avoid melting the sugar and eggs too quickly.
- You can use natural or dutch-processed cocoa powder, but do not substitute with sweetened cocoa.
- Pressing marshmallows on top before baking creates a gooey, appealing finish.
- Swirling cookies with a cutter immediately after baking helps keep them uniformly round as they cool and set.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For extra gooey cookies, reduce baking time by 1-2 minutes but watch closely to prevent underbaking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American