In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy.

Add in the egg and vanilla and mix until just combined. Scrape the sides and bottom of the mixing bowl.

Add in the flour, hot cocoa mix, baking soda, and baking powder and mix until there are no dry spots remaining.

Fold in the mini chocolate chips last.

Cover the dough and refrigerate for at least 30 minutes to 2 hours.

Preheat your oven to 350 degrees. F and prepare a large baking sheet by lining with parchment paper.

Remove your dough from the refrigerator and use a cookie scoop or a spoon to spoon out about 2-inch dough balls and place about 3-4 inches apart on the baking sheet. Top with additional mini mallow bits and chocolate chips if desired.

Bake for 8-10 minutes or until golden brown and set around the edges.

Remove from the oven and allow to cool for 5 minutes on the tray. Transfer to a wire rack to cool completely.

Store in an airtight container for up to three days.