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Levain Bakery Rocky Road Cookies Recipe

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★★★★★

4.7 from 51 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in add-ins: Gently fold the mini marshmallows, chocolate chunks, and optional nuts into the cookie dough, distributing them evenly.
  7. 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.
  8. 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.
  9. 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

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