Preheat the oven to 350°F.

In a medium mixing bowl, whisk to combine the flour, cocoa powder, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld electric mixer), cream the butter, light brown sugar, and granulated sugars on medium speed for about 3 minutes until lightened in color and fluffy.

Add the egg and vanilla and mix for 30 seconds, just until combined.

Add the flour mixture in three parts, mixing on low speed just until combined between each addition. WIth a spatula, fold in ¾ cup of the marshmallows (40g), the chocolate chips and almonds.

Scoop 1½ tablespoon-sized cookies (about 32g each) with a triggered cookie scoop or two spoons, onto parchment lined baking sheets, leaving about 2 inches of space between each cookie. Gently press 2 to 3 of the remaining ¼ cup of marshmallows (16g) into the top of each cookie.

Bake for 8 to 10 minutes or until the edges are set and the tops appear dry. Let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely.