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1
In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat.
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2
Let cool 15 minutes.
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3
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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4
Using an electric mixer beat the sugar, eggs, and vanilla at low speed until smooth- about 2 minutes.
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5
Mix in the cool chocolate mixture just until blended.
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6
Add the flour mixture in two batches, mixing on low speed until just combined.
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7
Refrigerate the dough for at least one hour.
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8
Preheat oven to 325 degrees and line two large cookie sheets with parchment paper.
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9
Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls.
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10
Arrange about 16 balls 2 inches apart on each cookie sheet & flatten slightly.
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11
Bake until tops are slightly cracked - about 12 minutes.
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12
Meanwhile, snip 8 marshmallows in half crosswise and stick one square of chocolate onto each of the cut sides.
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13
Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into the cookie.
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14
Bake until the marshmallows soften - about 4 minutes.
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15
Transfer the pans to racks to cool for about 5 minutes; grate remaining chocolate over the hot cookies.
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16
Using a spatula, transfer cookies to the racks and let cool.
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17
Repeating the process with the remaining dough, marshmallows and chocolate, just make sure you use a clean sheet of parchment when baking each batch.
