Hot chocolate cookies with marshmallow tops

Heat the oven to 375F and line two baking sheets with parchment paper.

Whisk the flour, hot cocoa mix, salt, baking soda and baking powder together; set aside.

Beat the room-temperature butter, granulated sugar and brown sugar with a hand mixer on medium until light and fluffy, adding the Dutch-processed cocoa powder.

Beat in the egg and vanilla until smooth and creamy.

Mix in the flour mixture on low until almost combined, with dry streaks left; do not overmix.

Mix in the chocolate chips, scraping the bowl; no chilling is needed.

Scoop 1.5-tablespoon balls about two inches apart, about 12 per pan; the dough can be frozen on the sheet and bagged to bake later.

Bake one sheet at a time at 375F for 9 minutes.

Meanwhile cut big marshmallows in half and set them cut side up; optionally cut chocolate squares into quarters.

Press a marshmallow half (over a chocolate square, if using) gently onto each hot cookie and bake 2 to 3 minutes more until puffed and melty.

Cool about two minutes before eating.