Levain Bakery Rocky Road Cookies
User Reviews
5
Levain Bakery Rocky Road Cookies
Description
This recipe combines cold cubed butter creamed with sugars, eggs, and vanilla extract, then folded with cocoa powder and a blend of cake and all-purpose flours to create a tender cookie dough. The cake flour lowers gluten content, yielding a softer texture. Semi-sweet chocolate chips, mini marshmallows, and roughly chopped cashews provide a varied texture and flavor reminiscent of classic rocky road dessert.
The cookies are shaped into large 5 to 6-ounce balls and baked at a high temperature, resulting in cookies with a lumpy, rustic appearance. After baking, pressing the edges inward helps maintain their shape and control melted marshmallow runoff. These cookies offer a chewy, chocolate-rich bite with nutty crunch and sweet marshmallow pockets.
They are enjoyably indulgent treats best shared fresh but can be stored in an airtight container to preserve softness.
Ingredients
- 1 cup butter cut into cubes, cold
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder unsweetened
- 1 cup cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups chocolate chips semi-sweet
- 2 cups mini marshmallows
- 3/4 cup cashews (roughly chopped)
Instructions
- Preheat oven to 410 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar and mix for at least 4 minutes, or until light and creamy.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Add chocolate chips, marshmallows, and cashews.
- Roll into 5 to 6-ounce large balls. Place on parchment paper lined baking sheet. I suggest using a light-colored baking sheet.
- To make them look extra gourmet...place a few chocolate chips and marshmallows on the tops of the cookies and lightly press into the top.
- Bake for 9-11 minutes. When you remove the cookies from the oven, one tip is that the marshmallows have a tendency to melt if the marshmallows are on the edge of the cookie dough. When you remove the cookies from the oven, you will need to take a small brownie spatula to press the edges towards the center of the cookie. This helps to shape the rocky road cookie as it cools.
- Let the cookies rest for 15 minutes to allow them time to set-up before removing from the baking sheet.
Notes
- This recipe uses both cake flour and all-purpose flour to create a tender, soft cookie texture; if cake flour is unavailable, all-purpose flour can substitute.
- Press cookie edges toward the center after baking to reshape and manage melted marshmallows on the edges.
- Use a light-colored baking sheet to avoid excess browning on the cookie bottoms.
User Reviews
Overall Rating
5
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