(Makes @ 40)
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 tsp. baking soda
1 cup granulated sugar
1 cup (packed) light brown sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 tsp. vanilla extract
12 ounces mini semisweet chocolate chips
4-5 ounces mini marshmallows, frozen
Preheat oven to 350 degrees. Until you are ready to assemble the cookies, leave the marshmallows in the freezer – they’re way easier to work with frozen.
In a medium sized bowl, combine flour, cocoa, and baking soda and set aside.
Combine sugars in a large bowl. Using an electric mixer, blend in butter, scraping down the sides of the bowl . Add eggs and vanilla and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips and blend at low speed until combined. Batter will be very stiff (see picture below):
Gather 4 or 5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoon of dough. Wrap the dough around the marshmallows, completely encasing them and making a 2-inch-diameter dough ball.
Place balls on ungreased cookie sheets, 2 inches apart.
Bake for 10-12 minutes. Cool on sheet for 2 minutes then transfer to a cool, flat surface.