In a large mixing bowl, beat the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This usually takes a few minutes.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until just combined.
In a separate bowl, whisk together the flour, hot cocoa mix, salt, baking soda, and baking powder.
Gradually add these dry ingredients to the wet mixture, mixing on low speed until the dough just comes together. Be careful not to overmix.
Gently fold in the chocolate chips and Mallow Bits. The dough will be thick, which is perfectly normal!
Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling helps the cookies hold their shape beautifully and enhances their flavor.
When you're ready to bake, preheat your oven to 350°F (175°C).
Scoop about 2 tablespoons of dough per cookie and place them roughly 2 inches apart on baking sheets lined with parchment paper or silicone mats.
Bake for 9 to 11 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy these delightful, easy-to-make treats!