Jessica’s Marshmallow Clouds

I pulled this recipe in honor of my oldest niece Jesse. Gotta give her credit - it's somewhat complicated and she made them just fine at a young age.
It's a tough cookie to make pretty - the marshmallows blow up, and you have craters. Easy to overcook, so go for the under-cooked vs over - otherwise they get really hard after they cool.
I've also made them with raspberry flavored chocolate chips. Outstanding!

400°F

YIELD: 3 ½ DOZEN
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
½ tsp. Baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups (12 oz) miniature semisweet chocolate chips
8 oz miniature marshmallows, frozen

Preheat oven to 400°F.
Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer – otherwise they will thaw too rapidly.
In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff. Gather 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2” dough ball. Place balls on ungreased baking sheets, 2” apart. Bake 8-10 minutes. Cool on pan 2 minutes then transfer to a cool, flat surface.