Description
Indulge in the ultimate Levain Bakery-inspired rocky road cookies, packed with chocolate chunks, marshmallows, and walnuts for a decadent treat.
Ingredients
Scale
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
