Ultimate Levain Rocky Road Cookies
Our Easy & Ultimate Levain Rocky Road Cookies recipe is one you’ll want to make over and over, especially if you love thick, fudgy chocolate cookies with gooey centers and gooey marshmallows and crunchy nutty goodness in every bite!
Servings: 11 Large Cookies
Calories:
Ingredients
- 1 stick cold unsalted butter straight from the fridge, roughly chopped
- 1 cup brown sugar
- 1 large cold large egg
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder sift if lumpy (I used Hershey’s Special Dark cocoa powder & Hersheys 100% cocoa powder, but you can use one or the other or something similar)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips add more if desired on tops
- ½ cup nuts of choice roughly chopped, add more if desired on tops (I used cashews, but you can use walnuts,almonds, pecans, pistachios or a combination.
- 1 cup mini marshmallows add more if desired on tops
Instructions
- Preheat oven to 400 degrees. Line two baking trays with parchment paper.
- In a large mixing bowl, using an electric mixer, beat the cold butter and sugar until combined and creamy. Add egg. Continue beating mixture until just combined.
- In a separate bowl, whisk together the flour, cocoa, baking soda and salt to combine all the ingredients together evenly. Make sure you measure you flour and cocoa powder correctly, because by adding too much flour or cocoa powder will make the dough crumbly. Fluff up the flour, lightly spoon the flour into your dry-cup measurement, without packing it down, then scrape off the excess with a straight edge by using the handle of a spoon or knife.
- Add the dry ingredients to the wet ingredients and beat on a low speed until soft cookie dough forms.
- Add all the chocolate chips, cashews and and beat briefly. Scoop out cookie dough using a large cookie scoop (¼ cup size or ⅓ cup size), then roll into balls with your hands to compact the cookie dough together.
- Place the cookie dough balls on prepared oven trays, leaving room for the cookie to spread a little. If you want to add any of the chocolate chips, nuts and marshmallows to the tops, you can do it now and you can also do it after they've baked. I like to add some marshmallows to the tops after the cookies have baked and use a hand held blow torch to give them a roasted look. If you're roasting, add marshmallows about 20 minutes or after the cookies have come out of the oven for best results and make sure not to over torch! :)
- Bake cookies for 9-11 minutes. Leave cookies to cool completely for 30 minutes on your baking sheets so so they don’t fall apart when you transfer them to your mouth, as they firm up in this 30 minute window. They'll still be warm and gooey when you want to indulge. You'll want to make sure they are completely cool before you put them in an airtight container though!