Preheat oven to 350 degrees Fahrenheit and line cookie sheets with silicone non-stick baking mats or lightly grease them.

In the bowl of an electric mixer, cream together butter, brown sugar, granulated sugar, eggs and vanilla, scraping down the sides in between. Add melted chocolate chips and mix in.

In a separate bowl, whisk together flour, baking cocoa, baking soda, and salt. Add flour mixture to the wet mixture and mix, just until combined. Don't over mix. Stir in 3/4 c. semi-sweet chocolate chips.

Scoop or form dough into 1 1/2" balls, then press them down with the palms of your hand to flatten. Place them at least 2" apart on the prepared baking sheets. Bake for 7 to 8 minutes (7 was perfect for mine). Remove them from the oven and immediately press a holiday peppermint twist marshmallow into the center of each. Allow them to cool for a few minutes on the baking sheets, then carefully remove them to a cooling rack to cool completely. Store in an air tight container.