Chocolate Cookies

1. Preheat oven to 350º F.
2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
4. Add eggs one at a time, followed by the vanilla.
5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
6. Stir in most of the mini marshmallows and chocolate chips, making sure to save the rest for the tops of the cookies.
7. Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
8. Add remaining marshmallows and chocolate chips to the tops of the cookies. Do your best to try and keep any marshmallows away from the edges and bottoms of each cookie ball.
9. Place each cookie a few inches apart on a parchment lined baking sheet. Bake for 11-13 minutes or until cookies are firm around the edges.
10. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Marshmallow Fluff

1. Once the cupcakes are cooled, stir together the egg whites, sugar, and cream of tartar in a double boiler. Continue to stir constantly until mixture reaches 160º F on a candy thermometer.
2. Transfer to a mixing bowl, add in the vanilla, and mix with the whisk attachment on medium-high speed for 3-4 minutes followed by high speed for another 4-5 minutes until stiff peaks have formed.

Assembly

1. Immediately transfer marshmallow fluff to a piping bag fitted with an Ateco #807 or similar piping tip.
2. Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie but leaving a slight border, pipe a swirl of marshmallow fluff, moving further into the center.
3. Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!