Description
Levain Bakery Rocky Road Cookies are decadent, large cookies packed with rich cocoa, semi-sweet chocolate chips, mini marshmallows, and crunchy cashews. These cookies are delightfully chewy with gooey marshmallow pockets and a satisfying nutty crunch, perfect for chocolate lovers looking for a gourmet treat at home.
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°F (210°C). In a large mixing bowl, combine cold cubed butter, brown sugar, and sugar. Beat them together for at least 4 minutes until the mixture becomes light and creamy.
- Add eggs and vanilla: Mix in the eggs and vanilla extract, and continue mixing for an additional 1 minute until fully incorporated.
- Incorporate dry ingredients and add-ins: Gently fold in the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Then add the semi-sweet chocolate chips, mini marshmallows, and roughly chopped cashews, folding them evenly into the batter.
- Shape dough into large balls: Portion the dough into large balls weighing about 5 to 6 ounces each. Place each ball on a parchment paper-lined baking sheet, ideally using a light-colored baking sheet for even baking.
- Garnish for a gourmet look: Press a few extra chocolate chips and mini marshmallows onto the tops of the cookie dough balls to give them an appealing and professional finish.
- Bake and shape cookies: Bake the cookies for 9 to 11 minutes. Once removed from the oven, use a small brownie spatula to gently press the edges of the cookies towards the center. This helps prevent melted marshmallows on the edges and shapes the cookie as it cools.
- Cool before serving: Let the cookies rest on the baking sheet for 15 minutes to allow them to set up properly before transferring them to a wire rack or serving plate.
Notes
- Use cold butter and beat it well with sugars to achieve the right creamy texture for the dough.
- Cake flour contributes to a tender crumb in these cookies; you can substitute with all-purpose flour but expect a slightly different texture.
- Be careful not to overbake; you want the cookies to remain soft and gooey inside.
- Pressing the edges after baking is essential to maintain the cookie shape and keep marshmallows from over-melting on the edges.
- Light-colored baking sheets prevent over-browning; avoid dark pans if possible.
- Store leftover cookies in an airtight container at room temperature for up to 3 days; marshmallows are best fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie (approx. 6 oz)
- Calories: 520 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: Levain Bakery, rocky road cookies, chocolate cookies, marshmallow cookies, nutty cookies, homemade cookies, chocolate chip cookies
