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
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 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.
