2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup cocoa powder
2 cups + 2 rounded tbsp flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream together the butter and sugar. Add the eggs and vanilla extract to the creamed mixture and beat until well combined.
Sift together the cocoa, flour, baking soda, and salt. Add the dry ingredients to the creamed mixture. At this point you can also optionally add:
1 ½ cups chocolate chips
Mix well until a dough forms.
Wrap the dough in plastic wrap and refrigerate for several hours or overnight. Dough must be very cold when it goes in the oven.
Roll into 1 inch balls and then roll the balls in sugar. Place about 2 inches apart on a parchment paper lined baking sheet and bake at 350 degrees F for about 10 – 12 minutes.
While cookies are still hot, flip half of them over on the cookie sheet. Top each flipped cookie with about 5 large marshmallow halves before topping with another hot cookie. Allow to cool completely on a wore rack before serving.