In a small bowl, mix together all the ingredients for the marshmallow mix. Grease an 8x8 baking pan and add a thin layer of the marshmallow mix. Set aside the remaining marshmallow mix and the pan.

In a stand mixer, add the gelatin and half the water. Stir to mix. Add the cocoa powder and mix gently, it is okay if the cocoa doesn’t fully incorporate.

In a medium saucepan, add the remaining water, sugar, corn syrup, and salt together.

Heat on medium-high until it begins to boil. Boil untouched for about 10 minutes, or until the mixture reaches 240 degrees F.

Use the whisk attachment and stir the gelatin mixture. As you stir drizzle the sugar mixture into the stand mixer, hitting between the whisk and the side of the bowl.

Once all the sugar is added, turn up the speed to medium-high and whip until the bowl of the stand mixer is cooler to the touch.

Add the vanilla and mix in. Add in the chocolate chips and fold in.

Swiftly pour the marshmallow mixture into the baking pan. Use a greased spoon to get out any remaining marshmallow in the bowl.

Add a thin layer of the marshmallow mix over the top of the marshmallows and set aside to set for 5 – 6 hours. Cut into squares using a greased knife.

Toss the cut marshmallows in the remaining marshmallow mix. Then shake out any excess mix.

Store in an airtight container for up to a month.