Ingredients
Scale
For the Cookies:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (60g) Dutch-processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
For the Marshmallow Topping:
- 1/2 cup marshmallow fluff or 8 large marshmallows, cut into halves
Instructions
- Prepare Your Oven and Baking Sheet: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients:Â In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:Â In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Incorporate Wet Ingredients:Â Add the egg and vanilla extract to the creamed mixture, beating until fully combined.
- Combine Wet and Dry Ingredients:Â Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Add Chocolate Chips:Â Gently fold in the semi-sweet chocolate chips until evenly distributed.
- Scoop Dough:Â Using a tablespoon or cookie scoop, place dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:Â Bake for 8-10 minutes, or until the edges are set and the centers are still soft.
- Add Marshmallows:Â Remove the cookies from the oven and gently press a dollop of marshmallow fluff or a marshmallow half onto the center of each cookie. Return to the oven for an additional 2 minutes, or until the marshmallow is just melted and gooey.
- Cool and Serve:Â Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Prep Time:Â 15 minutes |Â Baking Time:Â 12 minutes |Â Total Time:Â 27 minutes
Kcal:Â 190 per cookie |Â Servings:Â 24 cookies
