By Andi Bailey & Grace Ekalle

Servings: 40

Prepping Time: 30 minutes

Baking Time: 15 minutes

Ingredients:

• 1⁄2 cup unsalted butter (1 stick)
• 12 oz semi-sweet chocolate (either one 12 oz bag or about 2 cups)
• 1 1⁄2 cup flour
• 1⁄4 cup unsweetened cocoa powder
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt (I usually just do a pinch)
• 1 1⁄4 cups brown sugar
• 3 eggs
• 1 1⁄2 teaspoons vanilla extract
• About 25 large marshmallows

Directions:

1. Preheat oven to 325*F.
2. In a medium sauce pan, melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Using an electric mixer, beat the sugar, eggs, and vanilla on low speed until well combined.
5. While mixing, add the flour mixture and blend until just combined.
6. Add the cooled chocolate mixture slowly and mix until just combined. Make sure to scrape the sides of the bowl.
7. Cover the dough and refrigerate for at least an hour (until the dough is firm). If the dough becomes too firm, leave out until malleable enough.
8. Line 2 baking sheets with parchment paper. Use a tablespoon to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart, then flatten them slightly.
9. Bake cookies for about 12 minutes.
10. While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have been baked, remove them from the oven and press one marshmallow half (cut side down) into the center of each cookie.
11. Return the cookies to the oven and bake for another 2-3 minutes.
12. Allow cookies to cool on the baking tray for a few minutes, then transfer cookies to a cooling rack.
13. ENJOY!

Baker’s Tips:

• To decrease cooking and cleaning time, remove step three. In step five, just add the separate ingredients to the bowl. It will combine anyway.
• To flatten the cookies, use the back of the tablespoon used to scoop the portions.
• If you want a more melted marshmallow, take the cookies out 1-2 minutes earlier. When you place the cookies back in the oven, add the time back on (3-5 minutes).