Levain Bakery Rocky Road Cookies Recipe
Introduction
Levain Bakery’s Rocky Road Cookies are thick, soft, and packed with rich chocolate, gooey marshmallows, and chunky chocolate pieces. These indulgent treats are perfect for anyone craving a decadent cookie with a delightful texture.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 cup mini marshmallows
- 1 cup chocolate chunks
Instructions
- Step 1: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the cocoa powder and mix until fully combined.
- Step 2: Gradually add the flour, mixing just until incorporated. Fold in the mini marshmallows and chocolate chunks evenly throughout the dough.
- Step 3: Scoop large portions of dough onto a baking sheet lined with parchment paper, spacing them well apart as the cookies will spread slightly.
- Step 4: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the cookies are thick, soft, and just set on the edges.
- Step 5: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For an extra gooey center, try slightly underbaking the cookies by a minute or two.
- Substitute dark chocolate chunks for a richer flavor or add chopped nuts for crunch.
- Use a cookie scoop to ensure even sizing and consistent baking.
Storage
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can chop regular marshmallows into smaller pieces to mimic the texture and size of mini marshmallows for even distribution throughout the cookie.
Can these cookies be frozen?
Absolutely! Freeze baked cookies in a single layer in an airtight container for up to one month. Thaw at room temperature before serving or reheat briefly in the microwave.
PrintLevain Bakery Rocky Road Cookies Recipe
Levain Bakery Rocky Road Cookies are thick, soft, and decadently chocolatey cookies loaded with gooey marshmallows and rich chocolate chunks. These indulgent treats combine the classic rocky road flavors in a large, bakery-style cookie perfect for chocolate lovers seeking a delicious homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups mini marshmallows
- 1 1/2 cups semisweet chocolate chunks
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
- Cream butter and sugars: In a separate large bowl, beat the cold, cubed butter with granulated sugar and brown sugar until creamy and smooth using a hand mixer or stand mixer.
- Add eggs and vanilla: Beat in the eggs one at a time followed by the vanilla extract, making sure each is fully incorporated before adding the next.
- Combine dry and wet ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed or folding in with a spatula until just combined, avoiding overmixing.
- Fold in add-ins: Gently fold the mini marshmallows, chocolate chunks, and optional nuts into the cookie dough, distributing them evenly.
- Scoop dough: Use a large cookie scoop or spoon to drop generous mounds of dough (about 1/3 cup each) onto the prepared baking sheet, spacing them 3 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are set but the centers remain soft and thick. The cookies will appear slightly underbaked but will firm up as they cool.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, use room temperature eggs to ensure proper mixing.
- Do not overmix the dough to keep the cookies tender and soft.
- Cold butter helps achieve the thick, dense texture reminiscent of Levain Bakery cookies.
- Optional nuts add a nice crunch but can be omitted for a nut-free version.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 weeks.
- Handle the marshmallows gently to prevent them from melting too much during mixing.
Keywords: Levain Bakery, Rocky Road Cookies, chocolate cookies, marshmallow cookies, thick cookies, bakery style cookies, chocolate chunk cookies
