Description
These Ultimate Levain Rocky Road Cookies are thick, gooey, and packed with rich chocolate, mini marshmallows, and roasted cashews for a delightful twist on the classic Rocky Road. Featuring a unique method of using cold butter to ensure a chunky, bakery-style texture, these cookies are perfect for chocolate lovers craving a fudgy, indulgent treat.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, cold
Dry Ingredients
- 1 cup cake flour
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (high-quality, like Dutch-processed)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup roasted cashews, roughly chopped (or almonds)
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the cold butter cubes with the light brown sugar and granulated sugar on medium speed for about 4 minutes until the mixture is creamy and slightly fluffy. This step is crucial to maintain the cookie’s thick shape.
- Add Eggs: Add the eggs one at a time, mixing just until each is incorporated, approximately 30 seconds total to avoid overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, mixing until just combined to prevent the dough from becoming tough.
- Fold in Add-Ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped roasted cashews with a spatula. Tuck any marshmallows sticking out on the edges back into the dough slightly to prevent excessive melting during baking.
- Shape Cookies: Scoop the dough into 6-ounce portions (about 3/4 cup each) and form into tall, rough balls without flattening. Place 4 cookies on the prepared baking sheet, spacing them well apart as they will spread slightly.
- Bake: Bake for 9 to 11 minutes until the edges are set but the centers still look slightly underdone. Remove from oven and use a spatula to gently push any spread edges back toward the center to maintain a round, chunky shape. Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack.
- Serve: Enjoy these cookies warm for maximum gooeyness or allow them to cool completely and store in an airtight container for later indulgence.
Notes
- Using cold butter is essential for achieving the Levain-style thick and chunky texture.
- Do not overmix after adding the dry ingredients to keep the cookies tender.
- To prevent marshmallows from melting excessively, gently tuck them into the dough before baking.
- Scooping large portions of dough helps create the signature tall cookie shape.
- Allow cookies to cool on the baking sheet to set properly before moving.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
