Ingredients:

  • 250g All-purpose flour
  • 45g High-quality unsweetened Dutch-processed cocoa powder
  • 56g Dry hot cocoa mix
  • 1 tsp Baking soda
  • 0.5 tsp Sea salt
  • 1 tbsp Cornstarch
  • 170g Unsalted butter, softened
  • 150g Light brown sugar, packed
  • 50g Granulated white sugar
  • 1 Large egg, room temperature
  • 1 tsp Pure vanilla extract
  • 170g Semi-sweet chocolate chips
  • 72 Mini marshmallows

Instructions:

  1. Combine the 250g flour, cocoa powder, hot cocoa mix, soda, salt, and cornstarch. Whisk until no streaks of white remain.
  2. Beat the 170g softened butter with both sugars for 3 minutes until pale and fluffy.
  3. Add the egg and vanilla extract to the butter mixture. Scrape the bowl to ensure even mixing.
  4. Gradually mix in the dry ingredients at low speed until just combined.
  5. Stir in the 170g chocolate chips by hand.
  6. Cover and refrigerate the dough for at least 60 minutes. This prevents excessive spreading.
  7. Scoop 45g portions and roll into balls.
  8. Press 3 mini marshmallows into each ball and bake at 175°C for 10 minutes until the edges are matte.
  9. If you want a toasted look, broil for 30 seconds until marshmallows turn golden brown.