Chocolate Marshmallow Hats

Ingredients:

• 1.5 cups premium flour
• 2 tbsp. unsweetened cocoa powder
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter, cut into pieces
• 230 g dark chocolate, chopped into pieces
• 3/4 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 12 large marshmallows, cut in half crosswise
• 1 tbsp coconut oil or shortening
• Nonpareil, for decoration

Preparation:

1. Marshmallow Cookies:
   
   Position racks in the upper and lower thirds of the oven. Preheat oven to 350°F (175°C). Spray 2 baking sheets with cooking spray. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
2. Place the butter and 60g of chopped chocolate in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. Stir in the sugar, egg, and vanilla until smooth. Fold the flour mixture into the chocolate mixture until smooth.
3. Scoop 1 tablespoon of dough into each cookie and carefully roll into balls. Place on the prepared baking sheets, spacing them about 4 cm apart. Gently flatten the cookies with your fingers. Bake, rotating the baking sheets halfway through, until the edges are set, about 12 minutes. Immediately press a marshmallow half, cut side down, into the center of each cookie. Let cool on the baking sheets for 3 minutes, then transfer to a wire rack and cool completely.
4. Decoration:
   
   Microwave the remaining 170g chocolate in 30-second intervals, stirring, until smooth; add the coconut oil. Let sit until the glaze thickens slightly, about 10 minutes. Drizzle the glaze over the marshmallows, then use the back of a small spoon to gently spread the chocolate over the cookies. Garnish with nonpareils. Let set, about 1 hour.