In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, and mix until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, hot cocoa mix, salt, baking soda, and baking powder. Gradually incorporate the dry mixture into the creamed butter and sugar blend, stirring until a cohesive dough forms. Gently fold in the chocolate chips and Mallow Bits to evenly distribute them throughout the dough. Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 24 hours, to enhance the flavors and ensure easy handling.

When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper to prevent sticking. Use a cookie scoop or tablespoon to drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake the cookies for 9 to 11 minutes, or until the edges are lightly golden but the centers still appear soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up. Transfer them to wire racks to cool completely before serving or storing.