Levain 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
Scale
- 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.
Find it online: https://pinchofwarmthbakes.com/levain-bakery-rocky-road-cookies/