Levain Bakery Rocky Road Cookies Recipe
Levain Bakery Rocky Road Cookies are indulgently rich, featuring a chewy chocolate base loaded with semi-sweet chocolate chips, mini marshmallows, and crunchy cashews. With a perfect balance of gooey marshmallows and nutty texture, these cookies are baked to golden perfection, creating a thick, soft, and slightly crisp treat irresistible to chocolate lovers and rocky road fans alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies (5 to 6 ounces each) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Butter and Sugars
- 1 cup Cold Butter (cut into cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
Wet Ingredients
- 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
Mix-ins
- 1 3/4 cups Semi-Sweet Chocolate Chips
- 2 cups Mini Marshmallows
- 3/4 cup Cashews (roughly chopped)
Instructions
- Preheat and Cream Butter with Sugars: Preheat the oven to 410°F (210°C). In a large mixing bowl, cream the cold cubed butter with brown sugar and sugar for at least 4 minutes until the mixture becomes light, creamy, and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed butter mixture and mix for an additional 1 minute until well combined.
- Combine Dry Ingredients: Gradually fold in the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until a uniform dough forms.
- Add Mix-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped cashews, ensuring even distribution throughout the dough.
- Shape Cookies: Roll the dough into large balls weighing 5 to 6 ounces each. Place these balls on a parchment-lined baking sheet, preferably using a light-colored baking sheet to prevent over-browning.
- Top and Press: For a gourmet look, place a few extra chocolate chips and mini marshmallows on top of each cookie ball and lightly press them into the dough surface.
- Bake: Bake the cookies for 9 to 11 minutes. After removing from the oven, note that marshmallows near the edges may melt and spread. Use a small brownie spatula to gently press the edges of each cookie towards the center to maintain their shape as they cool.
- Cool and Set: Allow the cookies to rest on the baking sheet for 15 minutes to set up properly before carefully transferring them to a wire rack or serving plate.
Notes
- Using cold butter and beating thoroughly helps achieve the desired chewy texture with a slightly crisp exterior.
- A light-colored baking sheet helps prevent the cookies from browning too quickly on the bottom.
- If marshmallows melt too much on the edges during baking, pressing the edges towards the center after baking helps keep the cookies thick and shapely.
- These cookies are best enjoyed at room temperature after resting to allow flavors to meld and texture to set.
- Store cookies in an airtight container at room temperature for up to 4 days for best freshness.
Keywords: Levain Bakery, Rocky Road Cookies, chocolate cookies, marshmallow cookies, chewy chocolate cookies, cashew cookies, rocky road dessert
