Hot Chocolate Cookies with Marshmallows

For the wet ingredients

• 1/2 cup butter
• 3/4 cup chocolate chips
• 1/3 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 egg
• 1 egg yolk
• 1/2 tsp peppermint extract

For the dry ingredients

• 1/2 cup rice flour
• 1/2 cup oat flour very fine
• 3 tbsp tapicoa flour
• 1/4 cup hot chocolate mix or cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1/3 cup chocolate chips optional
• 150 g dark chocolate chopped into squares for pressing into cookies
• 3/4 cup marshmallows

1. In a small saucepan (or in microwave safe bowls) melt the butter and chocolate.
2. Combine the melted butter and chocolate in a large bowl and let it cool slightly. Then add all remaining wet ingredients and whisk very well for at least 45 seconds to 1 minute, until glossy looking and sugar is mixed in. Set aside.
3. In a medium sized bowl, whisk together the flours, hot chocolate mix, baking soda and salt.
4. Now, add the dry ingredients to the wet and stir until incorporated very well. Fold in the reserved 1/3 cup chocolate chips (if using).
5. Refrigerate the dough for at least 30 minutes, up to one hour.
6. Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment paper. Take your dough out from the fridge and take about 2 tbsp worth of dough and roll them into balls (you can use slightly damp hands as this makes it easier).
7. Press one chunk of dark chocolate and about three marshmallows into the balls of dough, pressing down slightly into the dough. Bake in the oven for 9 to 10 minutes (mine took 9), until the edges are just starting to brown. The cookies will still look a little undercooked, thats ok. Leave them on the pan to finish baking for a few minutes. Garnish with flaky salt if desired. If you can't get all the marshmallows in the cookie when it's raw cookie dough, add them part way through baking.
8. Once you've let the cookies sit on the baking sheet for a few minutes, remove and place on a cooling rack to finish cooling.