In a large bowl, beat the softened butter and sugars together using a standing mixer until the mixture is light and fluffy.

Add the eggs and vanilla extract, mixing until everything is well combined.

In a separate bowl, whisk together all the dry ingredients: flour, hot cocoa mix, salt, baking soda, and baking powder.

Gradually mix the dry ingredients into the butter mixture until fully blended.

Gently fold in the chocolate chips and Mallow Bits, creating a thick dough.

Cover and chill the dough in the refrigerator for at least 30 minutes, or up to 24 hours for maximum flavor.

Preheat your oven to 350°F.

Scoop out 2 tablespoons of dough and place on baking sheets lined with silicone baking mats or parchment paper, ensuring they’re about 2 inches apart.

Bake for 9 to 11 minutes or until the edges are lightly browned.

Let cookies cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.