Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg (approx. 50g), at room temperature
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/2 teaspoon (2.5ml) baking soda
  • 1/4 teaspoon (1.25ml) salt
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1 1/2 cups (188g) all-purpose flour
  • 6 ounces (170g) semi-sweet chocolate chips, roughly chopped
  • 2 cups (approximately 160g) miniature marshmallows
  • Optional: Sea Salt Flakes

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg until well combined, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the baking soda, salt, cocoa powder, and flour.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the chopped chocolate.
  6. Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 8-10 minutes, or until the edges are set and the centres are still slightly soft.
  9. Remove the cookies from the oven and immediately press mini marshmallows onto the top of each cookie.
  10. Place the baking sheet back in the oven under the broiler for 1-2 minutes, watching very closely, until the marshmallows are golden brown and toasted.
  11. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with sea salt flakes