I won't lie to you and say these cookies were easy to make cause they weren't. They took some patience and some time but they were really worth it. My only regret is not making more (this yields about 14 so I recommend doubling the recipe). I baked these when we had house guests which was a mistake when I wanted to eat the whole batch by myself and I had to share. It's probably a good thing they were here to share the calorie load.
1/4 cup + 2 Tablespoons all-purpose flour
1/4 cup + 2 Tablespoons whole wheat flour
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
3 Tablespoons butter, room temperature
3 Tablespoons packed brown sugar
9 large marshmallows, halved horizontally
9 ounces semi-sweet chocolate chips
Preheat oven to 350 degrees with rack in the middle of the oven.
In a medium bowl, whisk together the flours, salt, baking soda, baking powder and cinnamon. In a large bowl of an stand mixer, beat butter and brown sugar on high, scraping down the sides a couple of times, until light and fluffy. Add the egg and beat until combined. With mixer on low, add the flour mixture and beat until just combined.
Drop dough by Tablespoonfuls (rolling lightly into balls), 3 inches apart onto a cookie sheet lined with parchment paper or a Silpat sheet. With the bottom of a measuring cup dipped in flour, flatten the cookies to 2 inches in diameter. Bake until dry and set (about 8 minutes). Remove from oven and top each cookie with a marshmallow half. Continue to bake until marshmallows are soft and starting to brown, about 2 minutes more.
Remove from oven and with a metal spatula, gently flatten each marshmallow to its diameter is the size of the cookie beneath. Let cookies cool completely on a wire rack.
Place chocolate in a medium heat-proof bowl (glass or stainless steel) set over a saucepan of simmering water. Stir until melted for 2 minutes with a rubber spatula (do not get ANY water/steam in the chocolate). Remove bowl from pan and place one cookie at a time on the tines of a fork to submerge in the chocolate. Tap fork on the edge of the bowl to remove excess. Place the cookies on a wire rack to drip and then let cookies set in the refrigerator for about 10 minutes. Best kept in the refrigerator.