Levain Bakery Rocky Road Cookies
Rich, bakery-style Rocky Road cookies loaded with chocolate, cashews, and gooey vanilla marshmallows.
Ingredients
Ingredients
- 1 cup cold unsalted butter cut into cubes
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 3/4 cup unsweetened cocoa powder
- 1 cup cake flour
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips plus extra for topping
- 1 cup mini vanilla marshmallows plus extra for topping
- 1 cup cashews roughly chopped
Instructions
- Preheat the oven to 410°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the cold cubed butter, brown sugar, and granulated sugar together with a mixer on medium-high speed for 4 minutes, until light and fluffy.
- Add the eggs and vanilla bean paste and mix for 1 minute more, scraping down the sides and bottom of the bowl as needed.
- Add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt to the bowl. Mix on low speed just until a thick dough forms and no dry streaks remain.
- Gently fold in the chocolate chips, mini marshmallows, and chopped cashews until evenly distributed.
- Divide the dough into 12 portions and roll each portion into a large ball, about 5 to 6 ounces each. Place the dough balls on the prepared baking sheets, spacing them well apart.
- Press a few extra chocolate chips and mini marshmallows onto the tops of each dough ball for a bakery-style look.
- Bake one sheet at a time for 9 to 11 minutes, until the edges look set but the centers are still soft and slightly underbaked.
- Remove the baking sheet from the oven. Immediately use a spatula to gently press and nudge the edges of each cookie toward the center to keep them thick and round.
- Let the cookies rest on the baking sheet for 15 minutes to finish setting before carefully transferring them to a cooling rack to cool completely or serve warm.
Notes
- Use cold butter straight from the refrigerator to help the cookies stay tall and thick in the hot oven.
- Weighing the dough portions helps keep the cookies uniform in size for even baking.
- If the dough feels too sticky to roll, chill it for 15 to 20 minutes before shaping.
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Weighing the dough portions helps keep the cookies uniform in size for even baking.
- If the dough feels too sticky to roll, chill it for 15 to 20 minutes before shaping.
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.