Ingredients
- 1 cupsalted butter, softened to room temperature
- ⅝ cupgranulated sugar
- ⅝ cuppacked light brown sugar
- 1 teaspoonbaking soda
- 1 teaspoonbaking powder
- ¾ teaspoonsalt
- 2 largeeggs
- 1 teaspoonvanilla extract
- 2 ¾ cupsall-purpose flour
- ¼ cupnatural, unsweetened cocoa powder
- 1 cupdry hot cocoa mix (see note)
- 1 ¼ cupsmini marshmallow bits (see note)
- 1 cupchocolate chips
Directions
- 1
Preheat oven to 350 degrees. Line half sheet pans with parchment paper. Set aside.
- 2
In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, baking powder, and salt. Mix until well-combined and creamy, 1 to 2 minutes.
- 3
Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
- 4
Add the flour, hot cocoa mix, and cocoa powder. Mix until just combined; it's ok if a few dry streaks remain. Add the mini marshmallow bits and chocolate chips and mix on low speed until evenly combined.
- 5
Scoop the dough into 2-tablespoon size cookie dough balls (I use a #40 cookie scoop) and roll until smooth. Place several inches apart on the prepared baking sheets.
- 6
Bake for 10 to 11 minutes until the cookies are just set around the edges (better to under bake slightly rather than over bake). Let the cookies cool for a minute or two on the baking sheets. Remove to a cooling rack to cool completely (or not...these cookies are insanely delicious eaten warm).