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Ultimate Levain Rocky Road Cookies Recipe

★★★★★

4.4 from 98 reviews
  • Author: Mariam
  • Total Time: 55 minutes
  • Yield: 12 large cookies 1x

Description

These Ultimate Levain Rocky Road Cookies are rich, fudgy, and indulgently packed with semi-sweet chocolate chips, nuts, and mini marshmallows. Featuring a cocoa-infused dough with a soft, chewy center and slightly crisp exterior, they are perfect for anyone craving a decadent homemade treat that balances gooey sweetness and crunchy texture.

Ingredients

Scale

Cookie Dough

  • 1 stick cold unsalted butter (roughly chopped)
  • 1 cup brown sugar
  • 1 large cold egg
  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Add-ins

  • 1 cup semi-sweet chocolate chips (plus extra for topping if desired)
  • 1/2 cup nuts of choice (e.g., cashews, walnuts)
  • 1 cup mini marshmallows (plus extra for topping if desired)

Instructions

  1. Preheat Oven and Prepare Baking Trays: Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the cold, chopped butter and brown sugar together until the mixture becomes creamy and well combined. Add the cold egg and beat again until just incorporated, taking care not to overmix.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined. Properly measure the flour and cocoa by fluffing and lightly spooning into measuring cups to avoid a crumbly dough.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and beat on low speed until a soft cookie dough forms. Avoid overmixing to maintain the right texture.
  5. Add Chocolate Chips and Nuts: Fold in the semi-sweet chocolate chips and nuts by beating briefly just to distribute evenly throughout the dough.
  6. Scoop and Shape Dough: Using a large cookie scoop (about 1/4 to 1/3 cup), portion the dough and roll into compact balls with your hands. Place them on the prepared baking trays, leaving enough space for spreading during baking. If desired, press extra chocolate chips, nuts, and mini marshmallows onto the tops now.
  7. Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes until the edges are set but centers remain soft. Remove from oven.
  8. Cool and Finish Topping: Let cookies cool for at least 30 minutes on the baking trays so they firm up and do not fall apart when handled. For an extra special touch, add mini marshmallows on top after baking and use a handheld blow torch to lightly roast them for a gooey, toasted finish—be careful not to over-torch!

Notes

  • Use cold butter straight from the fridge to achieve the perfect cookie texture.
  • Measuring flour and cocoa powder correctly is key to avoid crumbly dough.
  • Chilling the dough before baking is optional, but may help control spreading.
  • Allow cookies to cool completely on the trays to maintain their shape.
  • The blow torch step is optional but adds a delightful toasted marshmallow flavor.
  • Feel free to customize the nuts and chocolate chips based on your preference.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: rocky road cookies, levain style cookies, chocolate cookies, marshmallow cookies, nutty cookies, homemade cookies, fudgy chocolate cookies

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Find it online: https://aromaofgrandma.com/ultimate-levain-rocky-road-cookies-recipe/