1. Prep Marshmallows: Cut the large marshmallows in half. Place them on a plate and put them in the freezer while you prepare the dough. *Freezing them is essential to prevent them from melting completely in the oven.*

2. Melt Chocolate Base: In a microwave-safe bowl, combine the butter and 1 cup (half of the bag) of the chocolate chips. Microwave in 30-second intervals, stirring in between, until completely smooth and melted. Set aside to cool slightly.

3. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, cocoa powder, baking powder, and salt.

4. Beat Eggs & Sugar: In a large bowl or stand mixer, beat the eggs, brown sugar, and vanilla extract together on medium-high speed until the mixture is pale and thick (about 2-3 minutes).

5. Combine Wet Ingredients: Pour the melted butter/chocolate mixture into the egg mixture and mix on low speed until combined.

6. Add Dry Ingredients: Add the dry flour mixture to the wet ingredients and mix until just combined.

7. Add Chips: Fold in the remaining 1 cup of semi-sweet chocolate chips.

8. Chill Dough: Cover the bowl and refrigerate the dough for at least 30–45 minutes. The dough will be very soft initially and needs to firm up to be scoopable.

9. Preheat: Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.

10. Bake Round 1: Scoop the dough (about 1.5 to 2 tablespoons per cookie) onto the baking sheets, spacing them 2 inches apart. Bake for 10 minutes.

11. Add Toppings: Remove the cookies from the oven. Immediately press a frozen marshmallow half (cut side down) into the center of each cookie. Return to the oven and bake for another 2–3 minutes.

12. Finish: Remove from the oven. Immediately press a piece of the chocolate bar into the center of the puffed marshmallow. Allow the cookies to cool on the baking sheet for at least 10 minutes to set before transferring to a wire rack.