Triple Chocolate Marshmallow Cookies

Preheat oven to 380°F. Beat the sugars in a bowl of a stand mixer fitted with pedal attachment until combined. Melt butter and semisweet chocolate in a small pot over medium heat, and drizzle over sugar while the mixer is still going on lowest speed. Add the eggs, then baking powder, salt, cocoa powder, and flour. Once everything has combined and is smooth, fold in the white, milk (or semisweet) chips and mini marshmallows with a silicone spatula. Scoop out a large egg sized ball of the dough with a tablespoon, press into the center of the ball dough with a thumb, place a large marshmallow (white or the homemade rainbow ones), and wrap the dough around it. Place assembled cookie/mallow balls onto a parchment paper lined baking sheet and freeze for 30-60 minutes (or overnight for an extra gooey center). Bake for 10-15 minutes, rotating baking sheet half time. Optional: sprinkle with sea or flaky salt immediately after removing the cookies from the oven. Serve at room temperature, or after warming up in microwave for 10-20 seconds.