1 3/4 cups Flour
3/4 cup Cocoa Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Kosher Sea Salt
1/2 cup Unsalted Butter, room temperature
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
2 teaspoons Instant Espresso Powder
1/2 teaspoon Vanilla Powder -or- 1 teaspoon Vanilla Extract
1/2 cup milk
12 large marshmallows, cut in half horizontally
3 cups Powdered Sugar
6 Tablespoons Unsalted Butter
6 Tablespoons Cocoa Powder
6 Tablespoons Whole Milk
1/4 teaspoon Vanilla Powder -or- 1/2 teaspoon Vanilla Extract
Preheat the oven to 375.
FOR THE COOKIES:
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of a stand mixer -or- in a large bowl with a hand mixer, cream together butter and sugar until light and fluffy, about 3 minutes.
Add egg, espresso powder, vanilla and milk and continue to beat until light and fluffy, about 3-5 minutes.
Add flour mixture; mix on low speed until well combined.
Using a tablespoon or 1 3/4-inch ice cream scoop portion dough into 24 rough balls. Dough will be very sticky.
Butter hands slightly and gently shape into balls and place onto two parchment lined baking pans, spacing about 2 inches apart.
Bake 10-12 minutes until cookies begin to puff and firm.
Remove baking sheets from oven.
On the top of each cookie place a marshmallow, cut-side down, pressing down to adhere marshmallow and slightly flatten and spread cookie.
Return to oven, and continue baking 2 minutes, until marshmallows begin to melt
Transfer cookies to a wire rack to cool completely before glazing.
FOR THE CHOCOLATE GLAZE:
Sift powdered sugar into a medium bowl.
In a small saucepan over medium-low heat, melt butter with the cocoa powder, stirring occasionally with a wooden spoon until fully melted and smooth.
Add milk and vanilla, and whisk until smooth.
Whisk cocoa mixture into the sifted powdered sugar until smooth.
Spoon or pipe glaze over cooled cookies.
Allow glaze to fully set for one hour before boxing up.
Makes 24 cookies.