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Beat the butter and both sugars in large bowl with standing mixer until light and fluffy. Add the eggs and vanilla; mix well.
In a separate bowl combine all the dry ingredients. This is a dry dough but be sure to measure the flour properly (see notes below) so you don’t end up with too much flour. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips. Cover and chill for at least 30 minutes and up to 24 hours. After chilling add the Mallow bits before baking. I take about 2 Tablespoons worth of dough and press a few mallow bits into the dough as I form them for baking, adding the most on top with a few extra chocolate chips too.
When ready to bake, preheat oven to 350 degrees. Place dough balls , 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes; remove to wire racks and cool.