Ingredients:

  • 250g all-purpose flour
  • 45g unsweetened Dutch-processed cocoa powder
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground cayenne pepper
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 170g unsalted butter, softened
  • 200g light brown sugar, packed
  • 100g granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 85g Abuelita Mexican hot chocolate, finely chopped
  • 100g semi-sweet chocolate chips
  • 12 large marshmallows, halved

Instructions:

  1. Preheat oven. Set your temperature to 350°F and line your pans.
  2. Whisk dry. Combine 250g flour, 45g cocoa, cinnamon, cayenne, soda, and salt until the color is uniform.
  3. Cream fats. Beat 170g butter with both sugars until pale and fluffy. Note: This takes about 3 minutes.
  4. Incorporate liquids. Add the egg and 2 tsp vanilla, mixing until just combined.
  5. Merge mixtures. Gradually fold the flour blend into the butter until no white streaks remain.
  6. Fold extras. Stir in the 85g chopped Abuelita chocolate and 100g chips until evenly distributed.
  7. Scoop dough. Form 24 balls and place them 2 inches apart until the tray is full.
  8. Initial bake. Slide into the oven for 8 minutes until the edges are set.
  9. Add marshmallows. Quickly press a marshmallow half onto each cookie and bake 2 more minutes until the topping is puffed.
  10. Cool down. Let them sit on the tray for 5 minutes until they are firm enough to move.