Chocolate combined with coconut flavor must be a dream for chocolate lovers like myself. These cookies are studded with dark chocolate chips, walnuts, and homemade mini marshmallows. They are soft, fudgy, and will melt in your mouth. I think it can't get any better than this.



MEK Double Chocolate Cookies with Mini Marshmallows



2 cups all-purpose flour- 240 g

¾ cup cocoa powder- 60 g

1 tsp baking powder

½ tsp baking soda

½ tsp salt



1 stick or ½ cup soft butter

½ cup extra virgin coconut oil

½ cup sour cream

1 ⅓ cup sugar

2 eggs

2 tsp instant coffee granules dissolved in 2 tsp water

Vanilla

¾ cup walnuts- chopped into big pieces

1 cup chocolate chips

1 cup mini marshmallows



You need two baking trays lined with parchment or nicely greased and floured. And the oven should be preheated to 350 F.



Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.

Combine butter and coconut oil. Add sugar to it and whisk it for 5 minutes till sugar is somewhat dissolved. Add eggs one at a time and whisk after each addition. Now add sour cream and flavoring to it.

Start adding dry mix to it slowly, in three batches, and mix with a spatula till no dry flour remains. Now add the chocolate chips and walnuts and fold them in.

Scoop the cookie dough onto a greased baking tray using a muffin scooper and refrigerate for thirty minutes. Make sure to space them three inches apart. After the dough has chilled enough, transfer the tray to a preheated oven and bake for 15 minutes. At this point, the cookies might look too soft to you and you will have the urge to bake them longer but don't.



Take them out and without disturbing them arrange marshmallows on the top of the cookies. Leave the hot cookies in the tray for five minutes and the heat from the cookies will soften the marshmallows. Once cooled enough, you can remove it from the tray. Enjoy them warm with a cold glass of milk. YUM!