Levain Bakery Rocky Road Cookies
Why Make This Recipe
Levain Bakery Rocky Road Cookies are a delightful treat that combines rich chocolate, gooey marshmallows, and crunchy nuts. This recipe is perfect for anyone who loves a chewy cookie packed with flavor and texture. The combination of semi-sweet chocolate chips, mini marshmallows, and chopped cashews creates a delicious experience that everyone will enjoy. Best of all, these cookies are easy to make and great for sharing with friends and family.
How to Make Levain Bakery Rocky Road Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup cashews, chopped
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
- Fold in the chocolate chips, mini marshmallows, and cashews.
- Drop large spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Levain Bakery Rocky Road Cookies
These cookies are best enjoyed warm, right out of the oven. Serve them with a glass of cold milk for a classic treat. You can also pair them with a scoop of vanilla ice cream for an extra indulgent dessert. These cookies make a great addition to any gathering or can be packed as a sweet snack for school or work.
How to Store Levain Bakery Rocky Road Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Wrap each cookie in plastic wrap and place them in a freezer bag. They will stay fresh in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Tips to Make Levain Bakery Rocky Road Cookies
- Make sure your butter is softened for easier mixing.
- Avoid overmixing the dough, as this can lead to tough cookies.
- For extra flavor, try using chocolate-covered cashews.
- Feel free to adjust the mix-ins; you can use nuts or candies of your choice.
Variation
You can switch up the nuts or use different types of chocolate chips, such as milk chocolate or dark chocolate. For a more festive touch, consider adding crushed peppermint candies during the holiday season.
FAQs
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but the texture and flavor may differ slightly.
What can I use instead of eggs?
If you need an egg substitute, you can use applesauce or a flaxseed mixture. Use 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg.
How can I make these cookies gluten-free?
You can replace all-purpose flour with a gluten-free flour blend. Make sure your baking powder is also gluten-free.
Levain Bakery Rocky Road Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delightful chewy cookies loaded with chocolate, marshmallows, and cashews, perfect for sharing.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup cashews, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla until well combined.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until just combined.
- Fold in the chocolate chips, mini marshmallows, and cashews.
- Drop large spoonfuls of dough onto a lined baking sheet.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
