1cupsemisweet chocolate chipsplus more for the top of the cookies
1cupalmonds, coarsely choppedplus more for the top of the cookies
1cupmini marshmallowsplus more for the top of the cookies
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large bowl of a stand mixer, cream butter and sugar together until light, about 3-4 minutes.
Add eggs and vanilla and mix well.
Add flour, cocoa powder, baking soda, and salt, mixing on medium-low speed until combined.
Stir in chocolate chips, almonds, and marshmallows. Scoop balls of cookie dough onto the parchment-lined baking sheet using a medium cookie scoop.
Bake for 9-11 minutes, until mostly set, but still underbaked in the middle. Remove from the oven and immediately place a few extra marshmallows on top of each cookie, along with a few extra chopped almonds and chocolate chips, if desired. Return to the oven and bake for 1 minute longer, until marshmallows have puffed slightly.
Cool for 2 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Store in an airtight container on the counter for up to 5 days.
Walnuts can be used instead of almonds. For more uniform cookies, lightly roll each ball of dough between your palms before baking.