Ingredients

1 stick cold unsalted butter (roughly chopped)

1 cup brown sugar

1 large cold egg

1 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

¼ teaspoon salt

1 cup semi-sweet chocolate chips (plus extra for topping)

½ cup nuts of choice

1 cup mini marshmallows (plus extra for topping)

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit and line two baking trays with parchment paper.

Step 2: In a large bowl, beat the cold butter and brown sugar using an electric mixer until creamy and combined. Add the egg and mix until just incorporated.

Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Measure the flour and cocoa powder carefully by lightly spooning into the measuring cup without packing it down, then level off the excess.

Step 4: Gradually add the dry ingredients to the wet mixture, beating on low speed until soft cookie dough forms.

Step 5: Fold in the chocolate chips and nuts, mixing briefly. Scoop the dough using a ¼ or ⅓ cup cookie scoop, then roll into balls to compact the dough.

Step 6: Arrange the dough balls on the prepared trays, leaving space between each. Add extra chocolate chips, nuts, or marshmallows on top if desired. After baking, you can also add marshmallows and lightly toast them using a handheld blowtorch for a roasted effect.

Step 7: Bake for 9-11 minutes. Let cookies cool completely on the baking sheets for about 30 minutes to firm up before handling. They’ll be warm and gooey but sturdy enough to enjoy.

Tips & Variations

Use your favorite nuts, such as cashews, walnuts, or almonds for a different crunch.

To intensify chocolate flavor, add a teaspoon of instant espresso powder to the dry mixture.

For an extra gooey top, add marshmallows after baking and toast them carefully with a handheld blowtorch.

Be careful not to over-measure flour to avoid crumbly dough; gently spoon and level off.

FAQs

Can I use melted butter instead of cold butter?

Cold butter helps create the signature thick and chewy texture of these cookies. Using melted butter may produce a flatter, less tender cookie, so it’s best to follow the recipe with cold butter.

What if I don’t have a handheld blowtorch for toasting marshmallows?

You can skip the toasting step or place the cookies briefly under a hot broiler for 30 seconds, watching carefully to avoid burning. Toasting adds flavor and a toasted look but is optional.