Mallomars

1 cup of flour
1/4 cup of whole wheat flour
Pinch of Kosher salt
4 ounces of butter, chilled and cubed
1/4 cup of packed brown sugar
1 teaspoon of vanilla extract
18 Giant marshmallows, colored or plain
18 ounces semisweet chocolate, chopped

To make the cookies:

Mix together both flours and salt, then set aside.
Use a standup mixer with a paddle attachment, and cream the butter and brown sugar together until pale and fluffy. Add the flour and mix until the dough starts to pull away from the sides, add in the vanilla. If the dough is not balling up enough add 1 Tbsp. flour.
Form the dough into a log 8" long and 1" in diameter. Wrap the log tightly in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325F. Line two baking sheets with parchment paper.
Slice the log into 1/4" rounds and bake for 10-12 min. The cookies should be under baked but not super doughy. Let the cookies cool for 2 minutes on a baking sheet. Remove the cookies from the baking sheet and onto the baking rack. Allow them to cool completely.
When the cookies are cooled, take a marshmallow and slice it in half so that it fits the cookie.
Melt the chocolate in the microwave at 15 second increments until it is completely melted and smooth. Place a bit of melted chocolate under the marshmallow to adhere it to the cookie.
Once the marshmallows have hardened to the cookies, take the cookie and dunk in the melted chocolate using a spoon or a tiny brush to coat the cookie evenly. There is no need to coat the bottom of the cookie. Place the cookies on a wire rack to harden.
When all the cookies are finished, refrigerate them until the chocolate has hardened. Place the cookies in a sealed container and refrigerate until ready to serve. The cookies can be made a day ahead.