This goes out to two very special Jessicas. First, the creator of this recipe– Jessica Field’s– Mrs. Field’s daughter. The second to Jess P. whose birthday was last week– and for whom these cookies were made. To quote Mrs. Field’s cookbook, “The Marshmallow Clouds came from Jessica’s idea to wrap chocolate dough around a marshmallow and then bake it. We call them “Clouds” because they are heavenly! Like our own family favorites, each one of these recipes has a memory associated w. it.” Sam & I made these as kids… though I have to say, they are even fluffier and gooey-er than I remember.
3 cups flour
2/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup (2 sticks) salted butter [or 2 sticks unsalted butter + 1/2 tsp salt]
2 large eggs
2 tsp vanilla extract
2 cups (12oz) miniature semi-sweet chocolate chips [i used a mix of mini chips, regular chips, and chunks]
8oz mini marshmallows, frozen
Preheat oven to 400. [I lined cookie sheet w. parchment paper.] Until you assemble the cookies, keep marshmallows in freezer- otherwise they thaw too quickly.
In a medium bowl, combine flour, baking soda, cocoa and salt [if using unsalted butter.] Set aside.
Combine sugars in a large bowl. Add butter and blend w. an electric mixer, scrape down sides of bowl. Add eggs and vanilla, beat at medium speed until light and fluffy.
Add flour mixture and choc chips, and blend at low speed until combined. Batter will be very stiff.
Gather 4-5 frozen marshmallows in the palm of your hand, cover them with a heaping tablespoon of dough, wrapping the dough around the marshmallows, completely encasing them and forming a 2-in diameter ball.
Place on ungreased cookie sheet, 2-inches apart. Bake 8-10 mins [I did 8.] Cool on pan 2 minutes, then transfer to a cool, flat surface [cooling rack.]