- 1⅔ cups all-purpose flour (200g)
- ½ cup cocoa powder (50g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened (168g)
- ¾ cup light brown sugar (165g)
- ⅓ cup granulated sugar (66g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup mini marshmallows divided (56g)
- ¾ cup semi-sweet chocolate chips (135g)
- ½ cup almonds chopped (75g)
- Preheat the oven to 350°F.
- In a medium mixing bowl, whisk to combine the flour, cocoa powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), cream the butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes, until lightened in color and fluffy.
- Add the egg and vanilla and mix for 30 seconds, just until combined.
- Add the flour mixture in three parts, mixing on low speed just until combined between each addition.
- With a spatula, fold in ¾ cup of the marshmallows (40g), the chocolate chips, and almonds.
- Scoop 1½ tablespoon-sized cookies (about 32g each) with a triggered cookie scoop or two spoons, onto parchment-lined baking sheets, leaving about 2 inches of space between each cookie.
- Gently press 2 to 3 of the remaining ¼ cup of marshmallows (16g) into the top of each cookie.
- Bake for 8 to 10 minutes or until the edges are set and the tops appear dry.
- Let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
HELPS:
Weigh the flour: To avoid using too much, weigh it on a kitchen scale.
Use room temperature ingredients.
You can use any type of almonds: sliced, roasted and salted, slivered, etc. You can also use roasted and salted peanuts, cashews, pecans, or walnuts in place of the almonds.
Don’t over-mix the cookie dough, as it will over-develop the gluten and make the cookies tough.
Add flaky sea salt if you like to top off the flavor!