---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Jessica’s Marshmallow Clouds
  Categories: Cookies
       Yield: 42 servings
  
       3 c  All-purpose flour
     2/3 c  Unsweetened cocoa powder
     1/2 ts Baking soda
       1 c  White sugar
       1 c  Light brown sugar (packed)
       1 c  Salted butter (softened)
       2 lg Eggs
       2 ts Pure vanilla extract
       2 c  Mini semisweet choc chips
       8 oz Mini marshmallows*
  
     *This recipe slightly modified from the original as noted.
       Preheat oven to 325 (was: 400) degrees F. (was: Until you are ready to
   assemble the cookies just prior to baking, keep the marshmallows in the
   freezer--otherwise they will thaw too rapidly -- changed to: Use fresh
   marshmallows ONLY). In medium bowl combine flour, cocoa and baking soda.
   Set aside.
      Combine sugars in a large bowl. Using an electric mixer, blend in
   butter, scraping down the sides of the bowl. Add eggs and vanilla, and beat
   at medium speed  until light and fluffy. Add the flour mixture and
   chocolate chips, and blend at low speed until combined. Batter will be very
   stiff.   Gather 4-5 (was: frozen) marshmallows in the palm of your hand and
   cover them with a heaping tablespoonful of dough. Wrap the dough around the
   marshmallows, completely encasing them and forming a 2-inch-diameter dough
   ball. Place balls on ungreased baking sheets, 2 inches apart. Bake 15 (was
   20-22) minutes. Cool on pan 2 minutes, then transfer to a cool, flat
   surface.
  
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