1 cup all-purpose flour
½ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tbsp Mexican Hot Chocolate
1 cup brown sugar
1 ½ sticks of unsalted butter
1 large egg
1 tsp vanilla extract
2 cups bittersweet chocolate chips
Marshmallows, for garnish

1.  In a small mixing bowl combine the flour, cocoa powder, baking soda, baking powder, salt, and Mexican Hot Chocolate, whisk together.
2.  Add the butter and brown sugar into the bowl of a stand mixer fitted with a paddle attachment, a hand mixer will also work. Cream the butter and sugar together until light and fluffy, about 5 minutes, scraping down the bowl as needed.
3. Add the egg and vanilla extract, mixing on low speed until fully incorporated.
4. Add the dry ingredients to the bowl and mix on low speed until just combined, be careful not to overmix!
5. Add the chocolate chips and mix for just a few seconds to mix in.
6. Scoop the cookies into 1 inch balls and place on prepared baking sheets. Chill for 20 minutes.
7. Preheat oven to 350*F.
8. Bake for about 10 minutes, making sure the edges are baked but the center is still soft.
9. Cool for about 5 minutes, place a marshmallow on top of each cookie. Use a kitchen torch to toast the marshmallow, if you do not have a torch, broil in the oven for about 3 minutes or until the marshmallows are golden brown. Cool another 10 mintues and enjoy!