Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well combined.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing!
- Gently fold in the chocolate chips and mini marshmallows.
- Use a cookie scoop or tablespoon to drop dough onto a lined baking sheet, leaving space between each ball for spreading.
Baking
- Bake in the preheated oven for 10-12 minutes. The edges should be set, but the centers will look a bit soft.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
To keep cookies fresh, store in an airtight container at room temperature for 4-5 days. Cookies can be frozen for up to three months.