| 1 | *this recipe slightly modified from the original as noted. |
| 2 | preheat oven to 325 (was: 400) °F. |
| 3 | (was: until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer--otherwise they will thaw too rapidly -- changed to: use fresh marshmallows only). |
| 4 | in medium bown combine flour, cocoa and baking soda. |
| 5 | Set aside. |
| 6 | combine sugars in a large bowl. |
| 7 | Using an electric mixer, blend in butter, scraping down the sides of the bowl. |
| 8 | Add eggs and vanilla, and beat at medium speed until light and fluffy. |
| 9 | add the flour mixture and chocolate chips, and blend at low speed until combined. |
| 10 | Batter will be very stiff. |
| 11 | gather 4-5 (was: frozen) marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. |
| 12 | Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch-diameter dough ball. |
| 13 | place balls on ungreased baking sheets, 2 inches apart. |
| 14 | Bake 15 (was 20-22) minutes. |
| 15 | Cool on pan 2 minutes, then transfer to a cool, flat surface. |
