Jessica'S Marshmallow Clouds - cooking recipe

Ingredients

3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
2 (12 ounce) cups miniature semisweet chocolate chips
8 ounces miniature marshmallows, frozen

Preparation

Preheat oven to 400 degrees.
Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
Place the marshmallows back into the freezer between each batch of cookies.
In a medium bowl combine flour, cocoa and baking soda.
Set aside.
Combine sugars in a large bowl.
Using an electric mixer, blend in butter, scraping down the sides of the bowl.
Add eggs and vanilla, and beat at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at a low speed until combined.
Batter will be very stiff.
Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
Place balls on ungreased baking sheets, 2 inches apart.
Bake 8 to 10 minutes.
Cool on pan 2 minutes, then transfer to a cool flat surface.