Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet mixture, beating just until combined.
- Fold in the chocolate chips, mini marshmallows, and walnuts or pecans.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For the best texture, do not overbake — the centers should stay slightly soft. Try swapping walnuts for pecans or almonds for a flavor twist. Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.