Take a large mixing bowl with a sieve, add in 1/2 cup of Dutch-process cocoa powder, 1/2 tsp espresso powder, 1 cup of cake flour, 1 1/2 cups of AP flour, 1 tsp cornstarch, 3/4 tsp baking soda, and 3/4 tsp of table salt. Sift these together, then whisk to combine.

Take 2 sticks (1 cup) of cold unsalted butter, and cut them into cubes. In the bowl of your stand mixer, add in the cold cubed butter, 1 packed cup of dark brown sugar, and 1/2 cup of granulated sugar. With the paddle attachment, mix them together on low-medium speed (level 3) until the mixture looks fluffy, about 2 to 3 minutes. Because of the cold butter, mixing it at a higher speed than level 3 may cause sugar and butter to fly out of the bowl.

When the sugars and butter are creamed together, stop the mixer and scrape down the sides and bottom of the bowl as needed. Turn the speed up to medium (level 4), and add in 2 large eggs, one at a time, making sure the first egg is mixed in before adding the second one. Add in 2 tsp of vanilla extract. Continue to mix until the wet ingredients are well combined.

Turn the mixer down to low speed (level 1), and slowly add in the dry ingredients. Continue mixing until just combined. Try not to overmix the dough.

Detach the bowl from the stand mixer, scrape down the bowl as needed, and fold in any unmixed dry ingredients from the sides until the mixture is uniform. And in 3/4 cup semi-sweet chocolate chips, 3/4 cup mini marshmallows, and 3/4 cup roughly chopped almonds. Stir them in by hand until the mixture is uniform and the chocolate chips, marshmallows, and almond pieces look evenly distributed. Rest the dough in the fridge for 2 to 3 hours to chill. This will prevent the cookies from overspreading when they bake.

Place your oven rack on the center rack and preheat your oven to 410 F (210 C). It should be preheated for at least 15 to 20 minutes before the dough is placed inside the oven. Line 2 jelly roll pans (10.5" x 15.5") with parchment paper.

Divide the dough into 8 pieces onto the parchment paper (4 balls of dough on each sheet pan) and shape them into roughly shaped balls with your hands. Take from the larger pieces and transfer them to the smaller pieces, till all 8 balls are around the same size. Try not to compress the dough too much while shaping. The surfaces should not be smooth, but a little rough and uneven for a more interesting texture in the final cookies.

Place both jelly roll pans on the middle rack side by side, and bake in the preheated oven at 410 F (210 C) for 10 to 12 minutes, or until the tops are dry and firm.

Let them rest on the sheet pans for 5 minutes, then transfer to a metal rack to cool further. Serve warm or at room temperature. Enjoy!