3/4 cup (180 ml) unbleached all-purpose flour

1 pinch salt

1/2 cup (125 ml) unsalted butter, softened

1/2 cup (125 ml) brown sugar

1/2 cup (125 ml) cocoa powder

14 large marshmallows, each cut into two thick slices

6 oz (170 g) milk chocolate, chopped

28 fresh raspberries (optional)

2 tablespoons (30 ml) chopped almonds, toasted

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter with the brown sugar and cocoa powder with an electric mixer. With a wooden spoon, stir in the flour and salt.

For each cookie, use a floured hand to shape balls with 10 ml (2 teaspoons) of dough. Place on the baking sheet and flatten slightly to about 2.5-cm (1-inch) in diameter.

Bake for about 11 minutes. Right out of the oven, place a marshmallow half, cut side down, on each cookie. Cool completely.

In a bowl over a double boiler, melt the chocolate. Let it temper.

Pour about 5 ml (1 teaspoon) of chocolate over each marshmallow and make it drip down the sides. Top with a raspberry. Garnish with almonds. Refrigerate for about 15 minutes before serving. Store in an airtight container in the refrigerator.

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