Description
These Levain Bakery Rocky Road Cookies are thick, indulgent treats loaded with semisweet and milk chocolate, mini marshmallows, and crunchy nuts. With a perfect balance of chewy and gooey textures, they capture the classic rocky road flavor in a bakery-style cookie that’s easy to make at home.
Ingredients
Scale
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-Ins
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chunks
- 1 cup mini marshmallows
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large bowl, cream the cold, cubed unsalted butter with granulated sugar and brown sugar until the mixture is smooth and slightly fluffy, ensuring a light texture in the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract to infuse flavor.
- Combine Ingredients: Gradually add the dry flour mixture to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Mix-Ins: Carefully fold in the semisweet chocolate chips, milk chocolate chunks, mini marshmallows, and chopped nuts if using, distributing them evenly throughout the dough.
- Portion Cookies: Using about 1/3 cup of dough for each cookie, scoop large mounds onto the parchment-lined baking sheet, spacing them a few inches apart to allow room for spreading.
- Bake: Bake the cookies for 12 to 15 minutes, watching for golden edges while keeping the centers soft and gooey for that classic chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely or serve warm.
- Store: Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
- For extra gooey cookies, slightly underbake them and remove from the oven when edges are set but centers are still soft.
- You can substitute different types of chocolate, such as dark or white chocolate, to suit your taste preferences.
- If desired, omit the nuts for a nut-free version or replace them with your favorite nuts.
- These cookies are best enjoyed fresh but freeze well if you want to save them for later.
