Hot Chocolate Cookies - 12 Days of Cookies

Ingredients

505 grams of flour (about 4 cups)

4 tablespoons cocoa powder

2 tablespoons + 2 teaspoons corn starch

1 1/2 teaspoons salt

1/2 teaspoon baking soda

285 grams of brown sugar (about 1 cup)

115 grams of white sugar (about 1/2 cup)

289 grams of unsalted butter, melted (2 1/2 sticks)

2 eggs

3 egg yolks

8 ounces of chocolate chunks

1/4 cup crushed peppermint sticks

1 cup mini marshmallows

Combine your dry ingredients in a medium-sized bowl
In the bowl of a stand mixer fitted with a whisk attachment combine the brown sugar and the white sugar. Stream in the melted butter.
Add the eggs and the egg yolks to the butter and sugar mixture, one at a time. Mix well after each addition.
Switch to the paddle attachment and add the flour mixture to the stand mixer. Add the chocolate chunks and mix until just combined.
Roll dough into balls. I suggest using a large cookie scoop or a 1/4 measuring cup for this step. Chill dough balls for 2 hours or freeze for up to a week.
Bake at 375F for 15-18 minutes. Remove from the oven and use the back of a spoon to create an indentation. Fill the well with the crushed candy cane and mini marshmallows. Return to the oven until the marshmallows are just puffed and golden.
Let cool and enjoy.