Chocolate Marshmallow Cookies with Black Cocoa Powder

Directions

1. 1

   Line 2 baking sheets with parchment paper.

2. 2

   In a medium sized bowl, combine the flour, baking powder and salt. Stir with whisk to combine and set aside.

3. 3

   In a separate medium sized bowl, combine the sugar, egg yolks and vanilla. Beat at medium speed until shiny and smooth, about 2 minutes.

4. 4

   In a small saucepan, heat the butter over medium heat until melted. Add the semi-sweet chocolate chips and stir until melted and smooth. Add the black cocoa powder and stir well.

5. 5

   Add the butter mixture to the sugar mixture and beat at medium speed just until combined.

6. 6

   Fold the flour mixture into the chocolate mixture just until combined. Fold in the mini chocolate chips just until incorporated.

7. 7

   With a 1-ounce cookie scoop (about 2 tablespoons), portion out dough onto one of the prepared baking sheets. Press one marshmallow half in the center, slightly flattening the dough. Portion out a second ball of dough into your hands and slightly flatten. Place over the marshmallow and carefully form around the marshmallow, sealing it inside of the two portions of dough. Carefully form into a round ball and place back on the baking sheet. Repeat with remaining dough and marshmallow halves. Place the baking sheet in the refrigerator while your oven preheats or until you are ready to bake.

8. 8

   Preheat the oven to 350°.

9. 9

   Place 3-4 dough balls on the second prepared baking sheet and bake for 8-10 minutes or until the edges are just set and the centers are still soft. For perfectly round cookies, place a round cookie cutter or anything slightly larger than the cookie over the top of the cookie immediately after removing from the oven and scoot it around the cookie to round the edges. Cool on cookie sheet for at least 10 minutes before transferring to a cooling rack to cool completely.