Levain Bakery Rocky Road Cookies
These Rocky Road cookies blend sweet chocolate, soft marshmallows, and crunchy cashews, making them the perfect treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup Cold Butter (cut into cubes) Adds richness
- 1 cup Brown Sugar Adds moisture and depth of flavor
- 1/2 cup Sugar Balances sweetness
- 2 large Eggs Provides structure and moisture
- 1 teaspoon Vanilla Extract Enhances flavor
Dry Ingredients
- 1/2 cup Unsweetened Cocoa Powder Contributes chocolate flavor
- 1 cup Cake Flour For softness
- 1 1/2 cups All-Purpose Flour Provides structure
- 1 teaspoon Cornstarch Helps with texture
- 3/4 teaspoon Baking Soda Leavening agent
- 1/2 teaspoon Salt Enhances flavor
Mix-Ins
- 1 3/4 cups Semi-Sweet Chocolate Chips Adds richness
- 2 cups Mini Marshmallows Provides chewiness
- 3/4 cup Cashews (roughly chopped) Adds crunch
Instructions
Preparation
- In a large mixing bowl, combine the cold butter, brown sugar, and sugar, and blend until smooth.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, sift together the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Gradually combine the dry ingredients into the wet mixture, stirring gently until just incorporated.
- Fold in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews.
Baking
- Preheat your oven and prepare baking sheets with parchment paper.
- Scoop the cookie dough onto the prepared baking sheets.
- Bake the cookies until set around the edges but slightly soft in the center.
- Allow cookies to rest on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Serving
- Enjoy your cookies with milk or share them with family and friends.
Notes
For best results, use cold butter and do not overmix the dough. Allow cookies to rest after baking.