If you have ever dreamed of biting into a cookie that is thick, gooey, and bursting with chocolate, nuts, and marshmallow goodness, then the Ultimate Levain Rocky Road Cookies Recipe is your new best friend. This recipe delivers giant, bakery-style cookies with a perfect crackly crust and a soft, fudgy center filled with indulgent chunks of semi-sweet chocolate, toasty cashews, and pillowy mini marshmallows. Each bite feels like a warm hug with a playful rocky road twist that is impossible to resist. Whether you’re making these for a special treat or to impress your friends, this cookie is an absolute showstopper every time.
Ingredients You’ll Need
The magic of the Ultimate Levain Rocky Road Cookies Recipe is in its thoughtfully chosen ingredients. Each item plays a key role in creating the cookie’s iconic texture and rich flavor, from the cold butter that gives it loft to the blend of flours and cocoa powder that create a tender, cocoa-kissed crumb.
- Cold unsalted butter, 1 cup (2 sticks), cubed: Using cold butter helps keep the cookies thick and chunky rather than flat and spread out.
- Light brown sugar, 3/4 cup, packed: Adds moisture and a slight caramel depth to the cookies.
- Granulated sugar, 1/2 cup: Balances sweetness and contributes to the cookie’s crisp edges.
- Large eggs, 2, cold: Bind the dough together while preserving that tender interior.
- Cake flour, 1 cup: Provides a soft, delicate crumb that makes the cookie melt in your mouth.
- All-purpose flour, 3/4 cup: Offers structure and chew to the cookie’s base.
- Unsweetened cocoa powder, 1/2 cup: Use a high-quality Dutch-processed powder for deep chocolate flavor and a rich, dark color.
- Cornstarch, 1 tsp: Keeps the cookies soft and tender by preventing toughness.
- Baking soda, 1 tsp: Helps the cookies rise just enough for the perfect thick texture.
- Salt, 1/2 tsp: Enhances all the flavors, balancing out the sweetness.
- Semi-sweet chocolate chips, 1 1/2 cups: Adds melty chocolate pockets throughout.
- Mini marshmallows, 1 cup: The signature rocky road ingredient that adds delightful chewiness and sweetness.
- Roasted cashews, 3/4 cup, roughly chopped: For that irresistible crunch and a hint of toasted nuttiness (almonds work great too).
How to Make Ultimate Levain Rocky Road Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by heating your oven to a toasty 410°F (210°C) so it’s nice and hot when your cookies are ready to bake. Line a baking sheet with parchment paper to prevent sticking and help the cookies bake evenly. This small step ensures perfect bottoms without any fuss when it’s time to transfer your cookies.
Step 2: Cream Butter and Sugars
Using either a stand mixer fitted with a paddle attachment or a hand mixer, beat the cold cubed butter with the brown and granulated sugars on medium speed for about 4 minutes. This creates a creamy, fluffy base while keeping the butter cold enough to lock in that iconic thick shape in the finished cookie.
Step 3: Incorporate the Eggs
Add the eggs one at a time, mixing each in just enough to combine about 30 seconds per egg. The cold eggs help keep the dough firm, which is the secret to those luxuriously thick, bakery-style cookies. Avoid overmixing here to maintain the perfect texture.
Step 4: Sift Together Dry Ingredients
In a separate bowl, whisk the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. This ensures all the dry ingredients are evenly distributed, which helps the cookies bake uniformly with the right rise and tenderness.
Step 5: Combine Dry Ingredients with Wet
Add the dry ingredients gradually to your wet mixture on low speed, mixing just until the dough reaches a consistent texture and no flour streaks remain. This gentle folding keeps the dough from toughening, preserving that soft yet sturdy Levain-style bite.
Step 6: Fold in the Rocky Road Add-Ins
Now the fun part—gently fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped roasted cashews using a spatula. Tuck any marshmallows poking out on the edges slightly back into the dough to prevent them from melting too much and making a mess while baking.
Step 7: Scoop and Bake
Scoop the dough into hefty 6-ounce portions (roughly 3/4 cup), shaping each into a tall, rough ball to maximize that bakery-style thickness. Place only 4 cookies per sheet to allow plenty of room for spreading without flattening. Bake for 9-11 minutes until the edges look set but the centers remain slightly underdone for that perfect fudgy middle. As soon as they come out of the oven, use a spatula to nudge the edges back toward the middle so each cookie retains a lovely round shape. Let the cookies cool on the sheet for 15 minutes before transferring them to a wire rack—this resting time is crucial to set their irresistible chew and texture.
How to Serve Ultimate Levain Rocky Road Cookies Recipe
Garnishes
These cookies are a show on their own but why not elevate the experience? A light dusting of powdered sugar or a tiny drizzle of melted chocolate on top before serving adds a touch of elegance and sweetness. For extra flair, sprinkle some finely chopped cashews over the warm cookies to highlight the nutty crunch.
Side Dishes
Pairing these rich rocky road cookies with a cold glass of milk is a classic match made in heaven. For an adult twist, enjoy them alongside a rich cup of espresso or a smooth hot chocolate. If you’re serving at a party, bowls of fresh fruit like sliced berries or orange segments provide a fresh, bright contrast to the cookie’s decadent richness.
Creative Ways to Present
Want to wow your guests? Serve the Ultimate Levain Rocky Road Cookies Recipe stacked high on a rustic wooden tray or arrange them on a vintage cake stand for instant charm. Alternatively, sandwich two cookies together with a scoop of vanilla ice cream for an indulgent dessert sandwich. Wrapping them individually in cellophane tied with twine makes a perfect homemade gift that looks as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
Got extras? Store your cookies in an airtight container at room temperature and enjoy within 3 to 4 days. Keeping them sealed maintains the chewy centers and crisp edges, so every bite stays just as good as the first.
Freezing
The Ultimate Levain Rocky Road Cookies Recipe dough freezes beautifully. Scoop the dough balls onto a tray and freeze until firm, then transfer them into a zip-top bag. When ready to bake, no need to thaw; simply add a couple of extra minutes to the baking time for fresh-from-the-oven cookies any day of the week.
Reheating
To bring frozen or refrigerated cookies back to life, warm them in a preheated oven at 300°F for about 5 minutes. This revives their soft, melty texture and elevates the chocolate chips to gooey perfection, making each bite taste freshly baked.
FAQs
Can I substitute the cashews with other nuts?
Absolutely! While cashews add a lovely buttery crunch, you can swap them for almonds, pecans, or walnuts depending on your preference or what you have on hand without compromising texture or flavor.
Why is it important to use cold butter and eggs?
Cold butter and eggs help control the dough’s consistency, allowing the cookies to bake up thick and chunky instead of spreading thin. This technique is what gives these cookies their signature Levain-style heft and texture.
Can I make smaller cookies with this recipe?
Yes, you can make smaller cookies, but keep in mind they will bake faster and won’t have quite the same thick, gooey center as the large ones. Adjust baking time accordingly and watch them closely to avoid overbaking.
What’s the best way to prevent marshmallows from sticking out during baking?
Gently tuck any marshmallows poking out on the dough’s surface back inside before baking. This helps them soften evenly without burning or spreading excessively over the cookie surface.
How can I make these cookies vegan or dairy-free?
To vegan-ize this recipe, swap the butter with a plant-based alternative and use a flax or chia egg in place of chicken eggs. Choose dairy-free chocolate chips and check that your marshmallows are gelatin-free to keep it fully vegan.
Final Thoughts
There you have it—your step-by-step guide to the Ultimate Levain Rocky Road Cookies Recipe that’s sure to become a beloved favorite. Thick, chewy, fudgy, with just the right crunchy and gooey bits, these cookies bring all the joys of rocky road in a delightful Levain-style package. Give them a try and get ready to fall in love one giant, chocolatey bite at a time.
Print
Ultimate Levain Rocky Road Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 large cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These Ultimate Levain Rocky Road Cookies are thick, fudgy, and loaded with semi-sweet chocolate chips, mini marshmallows, and roasted cashews. Combining rich cocoa and a unique blend of flours creates an indulgent, chewy texture that perfectly balances gooey marshmallows and crunchy nuts. Perfect for chocolate lovers seeking a bakery-quality cookie at home.
Ingredients
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 prepare for baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, beat the cold butter cubes with the brown sugar and granulated sugar on medium speed for 4 minutes. This process makes the mixture creamy and slightly fluffy to help maintain the cookie’s thickness during baking.
- Add Eggs: Crack in the two cold eggs, adding them one at a time. Mix on low speed just until incorporated, about 30 seconds total, to avoid overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed, mixing only until just combined to keep the texture light and tender.
- Fold in Add-Ins: Using a spatula, gently fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped cashews. Tuck any sticking out marshmallows slightly into the dough to prevent excessive melting and spreading.
- Scoop and Shape Cookies: Use a 6 oz scoop (approximately 3/4 cup) to portion the dough into tall, rough balls without flattening. Place 4 cookies spaced well apart on the prepared baking sheet to allow slight spreading.
- Bake and Shape: Bake the cookies for 9 to 11 minutes until the edges are set but the centers still appear slightly underdone. Remove from the oven and gently push any spreading edges back toward the center with a spatula to create a rounder cookie shape. Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure butter and eggs are cold to maintain cookie thickness and achieve a fudgy texture.
- Do not overmix once the dry ingredients are added to avoid tough cookies.
- Tucking marshmallows in prevents them from burning or melting excessively on the edges.
- Allow cookies to cool on the baking sheet before moving; this prevents breakage as they firm up.
- You can substitute cashews with roasted almonds if preferred.
