Ingredients:

  • 250g All-purpose flour
  • 60g High-quality dark Dutch-processed cocoa powder
  • 1 tsp Baking soda
  • ½ tsp Sea salt
  • 150g Coconut sugar
  • 120g Non-fat plain Greek yogurt
  • 1 Large egg, room temperature
  • 2 tsp Pure vanilla extract
  • 2 tbsp Hot water
  • 100g Dark chocolate chunks (at least 70% cocoa)
  • 48 Mini marshmallows

Instructions:

  1. In a small bowl, whisk 2 tablespoons of hot water into the cocoa powder until a thick, glossy paste forms to bloom the cocoa and release flavor.
  2. In a separate medium bowl, whisk together the flour, baking soda, and sea salt; set aside.
  3. Using an electric mixer, cream the Greek yogurt and coconut sugar together in a large bowl until smooth.
  4. Add the egg and vanilla extract to the yogurt mixture, beating until the emulsion is light and aerated.
  5. Fold the bloomed cocoa paste into the wet mixture until the color is uniform and rich.
  6. Gradually incorporate the dry flour mixture into the wet ingredients, then fold in the dark chocolate chunks by hand.
  7. Chill the dough in the refrigerator for at least 30 minutes to ensure a chewy texture and prevent over-spreading.
  8. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  9. Scoop rounded tablespoons of dough onto the sheets and bake for 8 minutes.
  10. Remove the sheets briefly to press two mini marshmallows into the top of each cookie, then return to the oven for the final 4 minutes of baking.
  11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.