Preheat the oven to 190 degrees and line a baking sheet with baking paper.
Melt the chocolate with the butter over a water bath while stirring. Remove the bowl and set it aside.
Mix the eggs with the sugar and vanilla extract until creamy. Then add the chocolate / butter mixture and stir in. Mix the flour, cocoa, baking powder and salt, sieve and stir in. This should only be brief, but everything should be well connected.
The batter makes 36 individual cookies and then 18 sandwiches.
To do this, take a heaped tablespoon of the dough and put as much of it on the tray as can fit on it. The best thing to do is to shape it slightly evenly, but not flatten it. You also have to leave a space of at least 3cm between the biscuits, as they are somewhat wider.
It also results in several sheets full, depending on their size.
If you now have the tray full, the biscuits come in the oven for about 8 minutes. That depends on the size of the biscuits. The dough should spring back in the middle and be baked when pressed with your finger. Then you take the tray out of the oven, let the biscuits sit for a moment and put half of them on a wire rack. The other remaining are turned over so that the flat one that was on the ground is on top. Place a marshmallow on each of these upturned biscuits so that one flat side faces down and the other faces up. Then the tray comes back into the oven and stays in there for about three minutes. Take out the tray until the marshmallows are soft. Let the biscuits stand briefly for about two minutes and then put a second biscuit on top. Squeeze something together so that you have a sandwich. Let this cool down completely on a wire rack.
They will keep for about a week in an airtight container.
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