Description
Levain Bakery Rocky Road Cookies are rich, chunky chocolate cookies loaded with semi-sweet chocolate chips, mini marshmallows, and chopped cashews. These indulgent cookies blend a fudgy cocoa base with a chewy, nutty rocky road twist, perfect for satisfying your sweet tooth with a gourmet homemade touch.
Ingredients
Scale
Wet Ingredients
- 1 cup Cold Butter (cut into cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Cake Flour
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
Add-ins
- 1 3/4 cups Semi-Sweet Chocolate Chips
- 2 cups Mini Marshmallows
- 3/4 cup Cashews (roughly chopped)
Instructions
- Preheat Oven and Cream Butter and Sugars: Preheat your oven to 410 degrees Fahrenheit. In a large mixing bowl, cream together the cold butter cubes, brown sugar, and granulated sugar thoroughly for at least 4 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the creamed mixture, mixing for an additional 1 minute to combine well.
- Incorporate Dry Ingredients and Add-ins: Gently fold in the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until just blended. Then fold in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews carefully to distribute evenly without overmixing.
- Form Cookie Dough Balls: Roll the dough into large balls weighing about 5 to 6 ounces each. Arrange these balls on a baking sheet lined with parchment paper, preferably using a light-colored baking sheet for even baking.
- Decorate Cookies: For a gourmet appearance, press a few extra chocolate chips and mini marshmallows on top of each cookie dough ball, lightly pressing them into the surface.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes. When removing from the oven, use a small brownie spatula to gently press the softened edges of the cookie dough towards the center. This prevents marshmallows from melting over the edges and helps shape the cookie as it cools.
- Cool and Set: Allow the cookies to rest on the baking sheet for 15 minutes after baking. This allows them to set and develop their chewy, fudgy texture before transferring to a wire rack or serving.
Notes
- Use cold butter cut into cubes to achieve the right creamy texture when creaming with sugars.
- The cake flour helps create a tender crumb; if unavailable, sift all-purpose flour to mimic its effect.
- Pressing the edges of the cookie dough after baking is key to maintaining their distinct rocky road shape.
- Use a light-colored baking sheet to prevent over-browning.
- Letting cookies rest ensures they set perfectly and are easier to handle.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie (about 150g)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: rocky road cookies, Levain Bakery cookies, chocolate chip cookies, marshmallow cookies, nutty cookies, homemade rocky road, fudgy cookies
