Cookies

• Preheat the oven to 350°F and line two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together 1¾ cups all-purpose flour, ½ cup Dutch cocoa powder, 1 (3.4oz.) box instant chocolate fudge pudding mix, ½ teaspoon salt, and ¾ teaspoon baking soda. Set aside.
  1¾ cups all-purpose flour, ½ cup Dutch cocoa powder, ½ teaspoon salt, ¾ teaspoon baking soda, 1 (3.4oz.) box instant chocolate fudge pudding mix
• Cream together ½ cup salted butter, ¾ cup light brown sugar , and ¼ cup granulated sugar in a large bowl or stand mixer fitted with a paddle attachment and cream for 2 minutes.
  ¾ cup light brown sugar, ¼ cup granulated sugar, ½ cup salted butter
• Add in 1 large egg and 1½ teaspoons pure vanilla extract and beat until fully incorporated.
  1 large egg, 1½ teaspoons pure vanilla extract
• Add the dry ingredients and 3 ounces heavy cream, alternating between them 3 times, beginning with flour and ending with milk. Mix for about 1 to 2 minutes The dough should be thick but soft, greasy but not sticky.
  3 ounces heavy cream
• Fold in ¾ cup almond slivers, ½ cup mini marshmallows, and ½ cups chocolate chips just until incorporated.
• In a small bowl, add the remaining 1/4 cup of almond slivers and crush them up well. Then add in the ½ cup mini chocolate chips and ½ cup marshmallow bits.
• Use a #24 cookie scoop to measure the dough into balls about 2oz. each. Dip the tops of each ball in the almond, chocolate, and marshmallow mixture.
• Place the cookie dough balls on the prepared baking pan at least 2 inches apart.
• Bake for 8 to 10 minutes until the edges are just set and the dough looks more matte than glossy.
• Allow the cookies to cool on the pan for 10 minutes before transferring them to a wire rack with a spatula to cool completely. Bake the other pan of cookies. These cookies are very soft right after baking and will firm up while they cool.