Levain Bakery Rocky Road Cookies are a dream come true for anyone who loves a good cookie. These cookies are thick, chewy, and packed with all the classic rocky road flavors. Best of all, this recipe brings that famous bakery taste right into your kitchen.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Total Time: 31 minutes
- Servings: 8 large cookies
- Difficulty: Easy
- Cuisine: American
Why You’ll Love This Levain Bakery Rocky Road Cookies
- Irresistible Texture: Enjoy a cookie that’s crispy on the edges and wonderfully soft and chewy in the center.
- Loaded with Flavor: Each bite is a medley of rich chocolate, gooey marshmallow, and crunchy cashews.
- Simple to Master: Despite their impressive appearance, these cookies are straightforward to bake for any home cook.
- Perfect for Any Occasion: From cozy nights in to sharing with friends, these cookies are always a hit.
Ingredient Notes & Substitutions
- Cold Butter: Cutting cold butter into cubes helps it cream better with the sugars, creating a lighter, fluffier dough. Do not use softened butter.
- Brown Sugar: This adds moisture and a chewy texture to the cookies. Light or dark brown sugar works well.
- Unsweetened Cocoa Powder: Use a good quality cocoa powder for the best chocolate flavor. Dutch-processed can be used for a darker color and milder taste.
- Cake Flour: This is key for the tender crumb of these cookies. If you don’t have cake flour, you can make a substitute by removing 2 tablespoons from 1 cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch, then sifting.
- Semi-Sweet Chocolate Chips: These provide a classic chocolatey sweetness. You can swap for milk chocolate or dark chocolate chips based on your preference.
- Mini Marshmallows: Essential for the “rocky road” experience. Larger marshmallows will melt out too much.
- Cashews: Roughly chopped cashews add a buttery crunch. Pecans or walnuts can be substituted if cashews are unavailable.
How to Make It
Start by preheating your oven to a hot 410 degrees F. The secret to these thick, chewy cookies begins with creaming together cold butter, brown sugar, and granulated sugar for at least 4 minutes. This long creaming process incorporates air, making your cookies light and tender.
Next, beat in the eggs and vanilla for another minute until fully combined. Then, gently fold in the dry ingredients: cocoa powder, both flours, cornstarch, baking soda, and salt. Finally, stir in the chocolate chips, marshmallows, and cashews. Roll the dough into substantial 5 to 6-ounce balls and place them on a parchment-lined baking sheet. For a professional touch, press a few extra chocolate chips and marshmallows onto the tops of each dough ball before baking for 9-11 minutes. When they come out of the oven, use a small spatula to gently push any melted marshmallow edges back towards the center to help shape them as they cool.
Tips for Best Results
- Use cold, cubed butter for proper creaming and dough structure.
- Cream butter and sugars for the full 4 minutes to achieve a light, airy base.
- Don’t overmix the dry ingredients once added; mix just until combined.
- Use a kitchen scale to ensure each cookie dough ball is 5-6 ounces for even baking.
- Place extra chocolate chips and marshmallows on top before baking for a picture-perfect finish.
- Gently press in melted marshmallow edges right out of the oven to maintain cookie shape.
- Allow cookies to rest on the baking sheet for 15 minutes after baking to set up properly.
Common Mistakes to Avoid
- Using warm butter: This will result in flat, greasy cookies. Always use cold, cubed butter as specified.
- Overmixing the dough: Once the dry ingredients are added, overmixing can develop too much gluten, leading to tough cookies. Mix just until combined.
- Baking at too low a temperature: The high oven temperature of 410 degrees F is crucial for achieving that crispy edge and soft center. Don’t reduce it.
- Not allowing cookies to rest: Removing cookies too soon can cause them to fall apart. The 15-minute rest helps them firm up.
- Overbaking: Cookies should look slightly underdone in the center when removed from the oven. They will continue to cook on the hot baking sheet.
How to Store & Make Ahead
- Room temperature: Store cooled cookies in an airtight container for up to 3-4 days.
- Freezer (baked): Place cooled cookies in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
- Freezer (dough): Form dough balls, then flash freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 2-4 minutes to the bake time.
Frequently Asked Questions
What makes these cookies so thick?
Several factors contribute to their thickness. The use of cold butter, a high ratio of flour, and baking at a high temperature (410 degrees F) all help the cookies hold their shape and stay thick.
Can I use regular flour instead of cake flour?
While cake flour gives a tender crumb, you can substitute it. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, then replace those 2 tablespoons with cornstarch and sift together.
Why do I need to press the marshmallows back into the cookie?
Marshmallows tend to melt and spread outwards when baked. Pressing them back towards the center right after baking helps reshape the cookie and keeps the marshmallows contained within the cookie’s structure as it cools.
How do I know when the cookies are done?
The edges should be set and lightly golden, but the centers should still look slightly soft and underbaked. They will continue to cook as they cool on the hot baking sheet, resulting in a perfectly chewy interior.
Can I use different nuts?
Yes, you can absolutely use different nuts. Pecans or walnuts are excellent substitutes for cashews and will still provide a delicious crunch and flavor to your rocky road cookies.
I hope you’re ready to bring the magic of a famous bakery right into your home with these incredible Levain Bakery Rocky Road Cookies. They are truly a treat for the senses, delivering on texture, flavor, and pure cookie joy. Don’t hesitate to give this recipe a try; you won’t regret it!
PrintLevain Bakery Rocky Road Cookies
Indulge in these thick, chewy, and decadent cookies loaded with chocolate, gooey marshmallows, and crunchy cashews, just like the famous bakery.
- Prep Time: 20
- Cook Time: 11
- Total Time: 31
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup Cold Butter (cut into cubes)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 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
- 1 3/4 cups Semi-Sweet Chocolate Chips
- 2 cups Mini Marshmallows
- 3/4 cup Cashews (roughly chopped)
Instructions
- Preheat oven to 410 degrees F.
- In a large mixing bowl, cream together cold butter, brown sugar, and sugar for at least 4 minutes, or until light and creamy.
- Add eggs and vanilla extract and mix for 1 minute longer.
- Fold in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Add chocolate chips, marshmallows, and cashews to the dough and mix until just combined.
- Roll dough into 5 to 6-ounce large balls.
- Place dough balls on a parchment paper lined light-colored baking sheet.
- Optionally, place a few extra chocolate chips and marshmallows on top of each cookie dough ball and lightly press them in.
- Bake for 9-11 minutes.
- Upon removing from the oven, use a small brownie spatula to gently press any melted marshmallow edges towards the center of the cookie to help shape it as it cools.
- Let the cookies rest on the baking sheet for 15 minutes to allow them time to set up before removing.
Notes
Use cold, cubed butter for the best texture.
Cream butter and sugars for a full 4 minutes to incorporate enough air.
Bake at 410 degrees F for crispy edges and a chewy center.
Allow cookies to cool for 15 minutes on the baking sheet before moving.
