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1 cup gluten-free all purpose flour (or regular flour)

⅓ cup cocoa powder

½ tsp baking soda

¼ tsp salt

½ cup butter, softened (or coconut oil, for dairy-free)

½ cup brown sugar (or coconut sugar)

¼ cup white sugar

1 egg

1 tsp vanilla

½ cup chocolate chips

½ cup mini marshmallows or mallow bits

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1. Preheat your oven to 350 and line a pan with parchment paper (or spray with non-stick spray).

2. In a small mixing bowl, combine your dry ingredients (flour, cocoa powder, baking soda, and salt) and whisk till well combined and you have no cocoa powder clumps.

3. In a large mixing bowl, combine your butter, brown sugar, and white sugar and beat together till creamy. Add your egg and vanilla to the bowl and mix again briefly.

4. Pour your dry ingredients into your wet ingredients and stir together till everything is well incorporated.

5. Using a cookie scoop, scoop your cookie dough into cookies. Evenly space them a few inches apart on your pan, with no more than 12 cookies per pan.

6. Bake in the oven for 7-8 minutes.

7. Take your cookies out and place 3-4 mini marshmallows on top of each cookie (towards the middle), gently pressing them into the cookies.

8. Place your cookies back in the oven for another 3-4 minutes, or till the edges are set.

9. Take your cookies out, let them cool for about 10 minutes on the pan, then put them onto a cooling rack till they have cooled completely.

Noted: these are extremely versatile. Try adding graham cracker crumbs for smore cookies, cayenne and cinnamon for Mexican hot chocolate, Bailey's and espresso powder for Irish coffee, or a maraschino cherry for Black Forest.