Ingredients:

  • 1 cup (225g) Unsalted butter, softened
  • ¾ cup (150g) Granulated white sugar
  • ¾ cup (150g) Light brown sugar, packed
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
  • 2 cups (250g) All-purpose flour
  • ¾ cup (75g) Dutch-process cocoa powder, sifted
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • 1 tsp Instant espresso powder
  • 1 cup (170g) Semi-sweet chocolate chips
  • 9 Large marshmallows, cut in half

Instructions:

  1. Cream the softened butter, granulated sugar, and light brown sugar on medium-high speed for 3 minutes until pale and aerated.
  2. Beat in the eggs one at a time, followed by the vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, salt, and espresso powder. Gradually add to the wet ingredients on low speed.
  4. Fold in the semi-sweet chocolate chips by hand. Cover and chill the dough in the refrigerator for 60 minutes.
  5. Preheat oven to 350°F (175°C). Scoop 3-tablespoon portions of dough, flatten slightly, and place a frozen marshmallow half in the center.
  6. Wrap the dough completely around the marshmallow, ensuring no gaps remain.
  7. Place dough balls 3 inches apart on lined baking sheets and bake for 10–12 minutes until edges are set.