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Levain Bakery Rocky Road Cookies Recipe

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4.4 from 75 reviews

  • Author: Ava
  • Total Time: 26 minutes
  • Yield: 8 large cookies

Description

Levain Bakery Rocky Road Cookies are decadent, large, and chewy cookies loaded with semi-sweet chocolate chips, mini marshmallows, and chopped cashews. These rich chocolate cookies are baked until perfectly soft and gooey, offering a delightful balance of crunch from the nuts and softness from the marshmallows. Inspired by Levain Bakery’s signature style, these cookies are perfect for indulgent dessert lovers looking to enjoy a gourmet treat at home.

Ingredients

Wet Ingredients

  • 1 cup Cold Butter (cut into cubes)
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 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

Add-ins

  • 1 3/4 cups Semi-Sweet Chocolate Chips
  • 2 cups Mini Marshmallows
  • 3/4 cup Cashews (roughly chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 410°F (210°C) to ensure it reaches the right temperature for baking the cookies to perfection.
  2. Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the cold cubed butter, brown sugar, and granulated sugar for at least 4 minutes or until the mixture is light and creamy.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugars, mixing for another minute until fully combined and smooth.
  4. Incorporate Dry Ingredients: Gently fold in the unsweetened cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until just combined without overmixing.
  5. Add Chocolate Chips, Marshmallows, and Nuts: Fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped cashews evenly throughout the cookie dough.
  6. Shape Cookies: Roll the dough into large balls weighing about 5 to 6 ounces each. Place them on a baking sheet lined with parchment paper. For a gourmet look, press a few extra chocolate chips and mini marshmallows gently onto the top of each cookie.
  7. Bake: Bake the cookies in your preheated oven for 9 to 11 minutes. Keep an eye on them to prevent marshmallows at the edges from melting too much.
  8. Shape Edges: Immediately after removing the cookies from the oven, use a small brownie spatula to press the edges towards the center to prevent marshmallows from melting off the sides and help the cookie retain its classic rocky road shape.
  9. Cool and Set: Let the cookies rest on the baking sheet for 15 minutes to allow them to firm up before transferring them off the sheet to cool completely.

Notes

  • Using cake flour in combination with all-purpose flour gives these cookies a tender crumb and soft texture.
  • Cold butter helps create the perfect creamy mixture and impacts the dough consistency for chewy cookies.
  • The high baking temperature of 410°F ensures a crispy exterior while keeping the cookie’s center soft and gooey.
  • Pressing the cookie edges after baking prevents melted marshmallows from running off and shapes the cookie.
  • Allow cookies to cool completely on the baking sheet to set properly and avoid breaking.
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/levain-bakery-rocky-road-cookies-recipe/