Ingredients:

  • 280g all-purpose flour
  • 45g unsweetened Dutch-process cocoa powder
  • 90g Abuelita or Ibarra chocolate (1 disc, finely grated)
  • 170g unsalted butter, softened
  • 200g dark brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg, room temperature
  • 10ml pure vanilla extract
  • 6g ground cinnamon
  • 1g ground cayenne pepper
  • 5g baking soda
  • 2g kosher salt
  • 12 large marshmallows, halved
  • 50g granulated sugar (for coating)
  • 3g ground cinnamon (for coating)

Instructions:

  1. Grate the chocolate. Use a microplane to turn the 90g Abuelita disc into fine shavings. Note: This ensures the flavor is in every single crumb.
  2. Cream the fats. Beat the 170g softened butter with 200g dark brown sugar and 100g white sugar until light, fluffy, and pale.
  3. Incorporate aromatics. Add the egg, 10ml vanilla, 6g cinnamon, and 1g cayenne to the butter mixture and mix until silky and well combined.
  4. Sift dry ingredients. In a separate bowl, whisk together 280g flour, 45g cocoa, 5g baking soda, and 2g salt.
  5. Combine mixtures. Gradually add the flour mixture to the wet ingredients until no streaks of white remain. Fold in the grated Abuelita chocolate.
  6. Chill the dough. Cover the bowl and refrigerate for at least 60 minutes. Note: This prevents the cookies from spreading too thin.
  7. Prep for stuffing. Scoop about 2 tablespoons of dough, flatten it in your palm, and place a marshmallow half in the center.
  8. Seal the core. Fold the dough around the marshmallow, pinching the edges until the marshmallow is completely hidden.
  9. Coat and roll. Roll the balls in the 50g sugar and 3g cinnamon mixture until evenly sparking and coated.
  10. Bake the batch. Place on a tray at 180°C for 10 minutes until the tops are crackled and edges feel set.