Instructions for Hot Cocoa Cookies

• Preheat your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper or silicone mats.
• Whisk together the dry ingredients in a medium bowl: all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
• Cream the butter with granulated sugar and light brown sugar until light and fluffy, about 2-3 minutes.
• Beat in the room temperature eggs one at a time, then stir in the vanilla extract until just combined.
• Combine the dry ingredients with the wet ingredients gradually, mixing on low speed until just integrated.
• Fold in the optional semi-sweet chocolate chips with a spatula.
• Chill the dough by covering it and placing it in the refrigerator for at least 30 minutes.
• Scoop rounded balls of dough onto prepared baking sheets, leaving about 2 inches of space between each.
• Bake the cookies for 8-10 minutes, until edges are set and centers slightly soft.
• Top with mini marshmallows while cookies are warm, then return to the oven for an additional 1-2 minutes.
• Cool the cookies on baking sheets for about 5 minutes before transferring to a wire rack.