Waffle Cookies?! Sweeten Things Up With These 5 Creative Cookie Recipes From L.A.'s Favorite Bakery

INGREDIENTS
3½ cups all-purpose flour
1/3 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon table salt
11 tablespoons (or 2/3 cup) unsalted butter, cold and cubed
11 tablespoons (or 2/3 cup) vegetable shortening, room temperature
1 cup sugar
1 cup packed light brown sugar
2 extra-large eggs, cold
1½ teaspoons pure vanilla extract
1½ cups (12 ounces) semisweet chocolate chips
¾ cup slivered almonds
Mini marshmallows (4 per cookie, approximately 72)

INSTRUCTIONS
Preheat the oven to 350°F. 

In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt. Set aside. 

In a large mixing bowl or the bowl of a stand mixer, combine the butter, shortening, sugar, brown sugar, eggs, and vanilla extract and beat on medium-low speed until mixed with just small chunks of butter remaining, approximately 30 seconds. Every time you mix ingredients, scrape down the sides of the bowl with a spatula to be sure all ingredients are included in the mix—every bit matters! Add half of the dry ingredient mixture and mix on low speed until just incorporated and no flour is visible, about 30 seconds. Add half of the remaining dry ingredients and mix on low speed until the flour is incorporated and all butter chunks are gone, approximately 2 0 seconds. Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is not sticky to the touch, about 20 seconds. Be careful not to overmix—that’s how you get flat cookies. Stir in the chocolate chips and almonds. 

Line two baking sheets with parchment paper. Scoop the dough 1/3 cup at a time and place 2 mini marshmallows in the middle of each scoop, making sure they are fully encased in dough. Firmly roll into round balls approximately 1½ inches in diameter. While the dough ball is still in your hands, top each cookie with 2 more marshmallows, gently pushing them in to keep them in position while they bake. Place 6 cookies on each prepared baking sheet, spacing them out well. Bake on the middle and upper racks of the oven until the marshmallows on top are a light golden brown and you notice hairline cracks forming on the sides, 12 to 14 minutes, spinning each pan 180 degrees and swapping their positions halfway through. 

Let the cookies cool on the baking sheets for 10 minutes, then use a wide spatula to transfer them to a wire rack or parchment paper on the counter to cool completely. Let the baking sheets cool before repeating with the remaining cookies. 

Store in an airtight container at room temperature for up to 4 days or freeze for up to a month.