• In a heavy-duty saucepan, melt butter and dark chocolate chips over low heat. Stir continuously until well combined. Remove from heat and set aside.
• Using a stand mixer with a paddle attachment, mix sugars, salt, baking powder, flour, vanilla, and eggs on high speed for 5 minutes until thick and creamy.
• With the mixer on slow speed, add melted chocolate, unsweetened cocoa powder, and chocolate chips.
• Preheat oven to 350°—line baking sheets with parchment paper.
• Cover the dough with plastic wrap and refrigerate until cool to the touch.
• Using a 2-tablespoon cookie scoop, place cookies on the lined cookie sheets. Space each cookie about 2 inches apart.
• Bake cookies between 9-11 minutes until the edges look baked. The cookies will still look a little undercooked in the middle. Remove the cookie sheet from the oven and quickly sprinkle mini marshmallows on top of each cookie. Return the cookies to the oven for 30-45 seconds or until the marshmallow melts slightly. Remove the cookies from the oven and cool completely.

Chocolate Ganache

• In a small saucepan, bring heavy whipping cream to a slight simmer. Remove the pan from the stove and whisk in semi-sweet chocolate chips. Whisk until all the chips are melted. Cool for 10 minutes.
• Drizzle the ganache over each cookie. Let each cookie set for about an hour or until the chocolate has hardened slightly (for a faster set time, put the cookies in the refrigerator). Serve and enjoy!!