If you’ve ever dreamed of capturing bakery magic at home, you’re in for a treat with these Ultimate Levain Rocky Road Cookies. Imagine a thick, gooey center bursting with chocolate, chewy mini marshmallows, and buttery toasted walnuts — every bite is rich, chunky, and utterly irresistible. This recipe is inspired by the iconic Levain cookie but with a playful Rocky Road twist, making it impossible to stop at just one. Whether you’re baking for a special occasion or just as a weekend splurge, these cookies make every moment feel extra sweet.
Ingredients You’ll Need
These crave-worthy cookies come together with a handful of pantry staples, each playing a starring role in building the cookies’ signature texture and deep, chocolatey flavor. Trust me, don’t skip or substitute carelessly, as every ingredient adds its own little magic to the mix.
- Cold unsalted butter (1 cup, cubed): The secret to those thick, crackly bakery-style cookies is using cold butter, which slows spreading and creates gorgeous texture.
- Brown sugar (3/4 cup, packed): Adds rich, molasses-y depth and helps keep the cookies ultra-chewy.
- Granulated sugar (1/2 cup): Brings classic sweet structure and perfectly crisp edges.
- Large eggs (2): Bind everything together and give your cookies that luscious bite.
- Unsweetened cocoa powder (1/2 cup): Delivers deep chocolate flavor and a rich dark hue that hints at the decadence inside.
- All-purpose flour (1 3/4 cups): The sturdy base that balances out all the gooey add-ins.
- Cake flour (1 cup): Lends tenderness and a soft crumb, making every bite feel like a cloud of chocolate.
- Cornstarch (1 teaspoon): A little secret for keeping cookies ultra-soft and thick.
- Baking soda (1/2 teaspoon): The lift your cookies need for that Levain-inspired height.
- Salt (1/2 teaspoon): Balances all the sweetness and sharpens chocolate flavor beautifully.
- Semi-sweet chocolate chips (1 cup): Melty pockets of chocolate make every bite pure nostalgia.
- Mini marshmallows (1/2 cup): Give you that classic Rocky Road goo, toasting up golden at the edges.
- Chopped toasted walnuts (1/2 cup): Crunchy, toasty, and packed with earthy flavor — a Rocky Road must!
- Chopped dark chocolate chunks (1/2 cup): Extra pools of chocolate, for anyone who adores that bittersweet bite.
How to Make Ultimate Levain Rocky Road Cookies
Step 1: Prep Your Oven and Sheet Pans
Begin by preheating your oven to 375°F. This high heat gives the cookies a quick rise and chewy center. Meanwhile, line two baking sheets with parchment paper — this keeps the cookies from sticking and makes cleanup a breeze.
Step 2: Cream the Butter and Sugars
Add your cold, cubed butter to a large mixing bowl or stand mixer. Beat it together with the brown and granulated sugars for about 3-4 minutes, until the mixture is visibly lighter, ultra-creamy, and slightly fluffy. The cold butter can seem stubborn, but the extra effort is worth the reward: thick, chunk-laden cookies with bakery-shop texture.
Step 3: Add the Eggs
Crack in the eggs, one at a time, mixing well after each addition. Take care not to over-mix here — you want everything just combined. This keeps your dough tender and cohesive without becoming tough.
Step 4: Whisk and Combine the Dry Ingredients
In a separate bowl, whisk together the cocoa powder, all-purpose flour, cake flour, cornstarch, baking soda, and salt. Make sure everything is evenly mixed, so there are no pockets of baking soda or cocoa lurking in your final dough!
Step 5: Mix Dry Into Wet
With your mixer on low, gradually add the dry ingredients to the butter-and-sugar mixture. As soon as the flour mixture is mostly incorporated and a thick, chocolatey dough forms, stop mixing! Over-mixing here could make your cookies dense instead of dreamy.
Step 6: Fold in All the Goodies
Gently fold in the semi-sweet chocolate chips, mini marshmallows, toasted walnuts, and dark chocolate chunks. This is your chance to ensure every single cookie is loaded with Rocky Road magic from edge to center.
Step 7: Portion and Arrange
Divide the dough into large, indulgent balls, about 1/3 cup each. Place them on the prepared cookie sheets, leaving plenty of space for spreading. These are not your average cookies — they’re gloriously big, so don’t crowd the pan!
Step 8: Bake to Perfection
Slide your trays into the oven and bake for 10 to 12 minutes. You’re aiming for set edges and gooey, slightly underbaked centers. The marshmallows will caramelize and peek out in golden puddles. Leave the cookies to cool on the baking sheet for 10 minutes before transferring — this gives them time to set up and keeps the marshmallow from sticking everywhere.
How to Serve Ultimate Levain Rocky Road Cookies
Garnishes
A sprinkle of flaky sea salt right out of the oven adds a sophisticated touch, bringing out the chocolate and heightening all those decadent flavors. You can also press a few extra mini marshmallows or chocolate chips into the tops for an eye-catching finish. For a festive feel, drizzle with a touch of melted chocolate just before serving!
Side Dishes
These Ultimate Levain Rocky Road Cookies are dessert superstars alongside a scoop of vanilla bean ice cream, a dollop of whipped cream, or a tall glass of ice-cold milk. For adults, a shot of espresso or a rich hot chocolate makes for the coziest cookies-and-coffee pairing imaginable.
Creative Ways to Present
Stack cookies in cellophane bags tied with ribbon for handmade gifts, or layer them on a rustic wooden board surrounded by extra marshmallows and walnut halves for a crowd-pleasing dessert platter. For a playful twist, sandwich a scoop of ice cream between two cookies for the ultimate Rocky Road ice cream sandwich experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep them fresh by storing the cooled cookies in an airtight container at room temperature. They’ll stay soft and chewy for 3 to 4 days — perfect for sneaky late-night snacks or lunchbox treats!
Freezing
The Ultimate Levain Rocky Road Cookies freeze wonderfully baked or unbaked. For baked cookies, freeze in a single layer and transfer to a resealable bag once solid. To freeze the dough, shape into balls and freeze on a tray, then stash in a zip-top bag until baking day. Add 1-2 extra minutes to the baking time if baking from frozen.
Reheating
To revive that just-baked magic, gently warm leftover cookies in a 300°F oven for about 5 minutes. This brings back their gooey centers and crispy edges, as if they just popped out of the oven. Microwaving for 10-12 seconds is a quick shortcut for a melty, soft-in-the-middle treat.
FAQs
Can I make Ultimate Levain Rocky Road Cookies without nuts?
Absolutely! Just leave out the walnuts or swap them with extra chocolate chips or marshmallows for an equally delicious nut-free experience. The cookies will still be delightfully chunky and satisfying.
Why do I need to use cold butter?
Cold butter is the bakery’s trick for thicker cookies with crisp edges and tender centers. It slows down the spread in the oven, so you get cookies that are sky-high and filled with pockets of chocolate and marshmallow goo.
What’s the difference between cake flour and all-purpose flour in this recipe?
All-purpose flour gives these cookies their strength and signature chew, while cake flour adds tenderness and lightness. Using both creates the perfect balance for those Ultimate Levain Rocky Road Cookies.
Can I chill the dough overnight?
Yes! In fact, chilling the cookie dough for up to 24 hours intensifies the flavors even more and ensures bakery-level height and texture. Just let the dough warm up for a few minutes before scooping and baking.
How big should I make the cookie dough balls?
For that unmistakable Levain bakery look, scoop about 1/3 cup of dough for each cookie. It might feel gigantic, but that generous size is what gives Ultimate Levain Rocky Road Cookies their gooey centers and impressive, chunky shape.
Final Thoughts
If you’re seeking a dessert that brings joy to any occasion, Ultimate Levain Rocky Road Cookies are a must-bake. Don’t be surprised if they disappear the moment you set them out — these cookies have the power to make every chocolate lover swoon. Gather your ingredients, share the love, and enjoy every luscious, chocolate-studded bite!
Print
Ultimate Levain Rocky Road Cookies Recipe
- Total Time: 32 minutes
- Yield: 10 large cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate Levain Bakery-inspired rocky road cookies, packed with chocolate chunks, marshmallows, and walnuts for a decadent treat.
Ingredients
Dry Ingredients:
- 1/2 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup cold unsalted butter (cubed)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup chopped toasted walnuts
- 1/2 cup chopped dark chocolate chunks
Instructions
- Preheat the oven and prepare baking sheets: Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl or stand mixer, cream together the cold cubed butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing just until combined.
- Combine dry and wet ingredients: In a separate bowl, whisk together the cocoa powder, flours, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Fold in the mix-ins.
- Bake: Divide the dough into large balls and place them on the prepared baking sheets. Bake for 10–12 minutes until edges are set but centers are gooey. Cool on baking sheet before transferring to a wire rack.
Notes
- For bakery-style thickness, chill the cookie dough for 30 minutes before baking.
- You can swap walnuts for pecans or omit nuts for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
