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Levain Bakery Rocky Road Cookies Recipe

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★★★★★

4.5 from 96 reviews

These Levain Bakery Rocky Road Cookies combine rich cocoa, gooey marshmallows, crunchy cashews, and semi-sweet chocolate chips to create indulgent, thick, and chewy cookies. Perfectly baked to a soft and melty center, these cookies bring a gourmet twist to the classic rocky road dessert in cookie form.

Ingredients

Scale

Wet Ingredients

  • 1 cup Cold Butter (cut into cubes)
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract

Sweeteners

  • 1 cup Brown Sugar
  • 1/2 cup Sugar

Dry Ingredients

  • 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

Add-ins

  • 1 3/4 cups Semi-Sweet Chocolate Chips
  • 2 cups Mini Marshmallows
  • 3/4 cup Cashews (roughly chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 410°F (210°C) and line a light-colored baking sheet with parchment paper. This ensures even baking and prevents cookies from sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the cold butter, brown sugar, and granulated sugar for at least 4 minutes until the mixture is light, fluffy, and creamy.
  3. Add Eggs and Vanilla: Mix in the eggs and vanilla extract, continuing to beat for another minute until fully incorporated and the mixture is smooth.
  4. Combine Dry Ingredients: Sift together the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gently fold these dry ingredients into the wet mixture until just combined, being careful not to overmix.
  5. Fold in Add-ins: Stir in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews gently to evenly distribute them throughout the dough.
  6. Shape Cookies: Form the dough into large balls weighing about 5 to 6 ounces each. Place them spaced apart on the prepared baking sheet.
  7. Garnish: For an attractive, gourmet appearance, press extra chocolate chips and marshmallows onto the tops of each cookie dough ball.
  8. Bake: Bake the cookies in the preheated oven for 9 to 11 minutes. Once removed, gently press the edges of the cookies inward using a spatula to help maintain their iconic shape.
  9. Cool: Let the cookies rest on the baking sheet for 15 minutes to firm up before transferring to a cooling rack to cool completely.

Notes

  • Use cold butter for the creaming step as it helps create a thicker dough and chewy texture.
  • Do not overmix after adding the dry ingredients to avoid tough cookies.
  • The high baking temperature leads to crisp edges and a gooey center—watch closely to avoid overbaking.
  • Pressing the edges inward after baking shapes the cookies similar to the original Levain Bakery style.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Levain Bakery, Rocky Road Cookies, chocolate cookies, marshmallow cookies, cashew cookies, thick cookies, chewy cookies, dessert

Find it online: https://famdishes.com/levain-bakery-rocky-road-cookies-recipe/