Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 bag of mini marshmallows (halal-certified)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats so the cookies do not stick.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together using a hand mixer or stand mixer. Mix for about 2-3 minutes until the mixture looks pale and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure to break up any big clumps of cocoa powder.
- Slowly add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Do not overmix, or the cookies will be tough.
- Fold in the chocolate chips using a spatula.
- Cover the dough and chill it in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8 to 10 minutes. The edges should be set, but the centers will still look a little soft.
- Remove the tray from the oven and quickly press 3 to 4 mini marshmallows into the top of each warm cookie. Return to the oven for 1 to 2 more minutes until the marshmallows start to puff up.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- Cook Time: 45 minutes