Chocolate chip cookies with marshmallow filling

Ingredients:

• 110 g unsalted butter
• 3/4 cup dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 and 1/4 teaspoons vanilla extract
• 2 and 1/4 cups premium flour
• 3/4 tsp baking soda
• 0.5 tsp coarse salt
• 2 cups semi-sweet chocolate chips (about 340 g)
• 18 vegan marshmallows

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line two rimmed baking sheets with parchment paper. If you only have one baking sheet, let it cool completely before baking the second batch.
2. Place the butter in a small microwave-safe bowl, cover, and microwave on medium power until melted, 1–2 minutes. Alternatively, melt the butter in a small saucepan. Let cool slightly.
3. In a large bowl, whisk together the dark brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth. In a medium bowl, combine the flour, baking soda, and salt. Using a wooden spoon, fold the flour mixture into the liquid mixture. Stir in the chocolate chips.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.
4. Scoop the dough into mounds, 3 tablespoons (or 60 grams) at a time. Flatten each portion in the palm of your hand to form a disk about 0.5 cm thick. Place 1 marshmallow in the center of the dough and fold it inward, completely covering it. Roll into uniform balls and place them on the prepared baking sheets, spacing them about 5 cm apart.
5. Bake the cookies until the edges and top are crisp but the centers are still soft, 17–18 minutes. Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.