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If you are a cookie lover on the lookout for a truly indulgent treat, then you must try the Ultimate Levain Rocky Road Cookies Recipe. These thick, gooey cookies are packed with pockets of melted marshmallows, chunks of rich chocolate, and crunchy roasted nuts, creating a perfect balance of textures and flavors in every bite. Whether you’re craving something cozy for a chilly afternoon or searching for the star dessert at your next gathering, this recipe delivers cookie magic that feels both nostalgic and luxurious. Trust me, once you bake these, they’ll become your go-to cookie for celebrations and comfort alike.
Ingredients You’ll Need
The beauty of the Ultimate Levain Rocky Road Cookies Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a crucial role—from the creamy cold butter that builds structure, to the mix of flours and cocoa powder that create that signature Levain texture and deep chocolate flavor, and finally the marshmallows and nuts that bring irresistible gooeyness and crunch.
- Unsalted butter (1 cup, cold and cubed): Cold butter helps the dough hold its thick, tall shape rather than spreading thin in the oven.
- Light brown sugar (3/4 cup, packed): Adds moistness and a subtle caramel flavor that complements the chocolate perfectly.
- Granulated sugar (1/2 cup): For sweetness and a slight crisp on the cookie edges.
- Large eggs (2, cold): Provides moisture and helps bind everything together.
- Cake flour (1 cup): The low-protein flour ensures a tender crumb and a delicate texture.
- All-purpose flour (3/4 cup): Adds just enough structure to hold the add-ins without toughening the cookie.
- Unsweetened cocoa powder (1/2 cup, Dutch-processed preferred): Imparts a deep, rich chocolate flavor that’s simply irresistible.
- Cornstarch (1 tsp): Helps create a soft, pillowy texture in the cookie crumb.
- Baking soda (1 tsp): Provides a gentle rise for fluffiness and chewiness.
- Salt (1/2 tsp): Balances the sweetness and enhances the chocolate.
- Semi-sweet chocolate chips (1 1/2 cups): Melts beautifully for gooey bursts of chocolate in each bite.
- Mini marshmallows (1 cup): Adds that iconic rocky road touch of sticky, sweet gooeyness.
- Roasted cashews (3/4 cup, roughly chopped): Offers a satisfying crunch and a nutty contrast to the soft marshmallows.
How to Make Ultimate Levain Rocky Road Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheet
Start by setting your oven to a hot 410°F (210°C). This high heat is key to creating that signature thick, slightly undercooked center that Levain cookies are famous for. Line a baking sheet with parchment paper to ensure easy cookie removal and cleanup.
Step 2: Cream the Butter and Sugars
Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the cold butter cubes with both brown and granulated sugars on medium speed for about 4 minutes. The mixture should be creamy with a touch of fluffiness. This step might sound simple, but it’s essential to preserving the cookie’s iconic chunky, thick shape while still ensuring softness.
Step 3: Incorporate the Eggs
Add the eggs one by one, mixing just until incorporated after each addition—about 30 seconds total. The cold eggs help keep the dough firm and contribute moisture without making the dough overly loose.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet butter and sugar blend on low speed. Mix only until just combined; overmixing can lead to tougher cookies.
Step 5: Fold in the Chocolate Chips, Marshmallows, and Cashews
With a spatula, gently fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped roasted cashews. Be mindful to tuck any marshmallows poking out slightly into the dough to prevent excessive melting and dispersing during baking.
Step 6: Shape and Chill the Dough
Using an ice cream scoop or a large spoon, portion the dough into big 6-ounce (approximately 3/4 cup) chunks. Shape each into a rough, tall ball — the cookies will spread just a little, and this rough shape is part of their irresistible, rustic charm. Space only 4 cookies per baking sheet for ample room.
Step 7: Bake to Perfection
Bake your cookies for 9 to 11 minutes until the edges look set but centers remain slightly underdone. This underbaked look is intentional for that fudge-like center. Shortly after removing from the oven, use a spatula to gently nudge any spread edges back toward the center to create that perfect round shape. Let the cookies cool right on the baking sheet for 15 minutes before transferring them to a wire rack.
How to Serve Ultimate Levain Rocky Road Cookies Recipe
Garnishes
While these cookies shine on their own, a light dusting of powdered sugar or a sprinkle of flaky sea salt can add a beautiful finishing touch. For a festive occasion, drizzle some melted white chocolate on top for a lovely contrast against the rich cocoa color.
Side Dishes
Serve these cookies alongside a tall glass of cold milk or a warm cup of coffee for a classic combination. If you’re feeling adventurous, pair them with a scoop of vanilla bean ice cream or a simple berry compote to heighten the indulgence.
Creative Ways to Present
For a fun twist, sandwich two of these Ultimate Levain Rocky Road Cookies with marshmallow fluff or chocolate ganache for a luxurious homemade cookie sandwich. They also travel beautifully, making them fantastic treats for cookie platters, gift boxes, or just an everyday sweet pick-me-up.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, these cookies remain soft and fresh for up to 4 days. The cookies’ dense texture helps preserve their gooey center, so no rush to finish them immediately, although be warned—they may not last that long!
Freezing
Ultimate Levain Rocky Road Cookies freeze wonderfully. Wrap individual cookies tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months, ensuring you always have a decadent cookie on hand whenever the craving hits.
Reheating
To revive the gooey magic after freezing or a day in the container, warm the cookies for 10-15 seconds in the microwave. This melts the chocolate chips and marshmallows just enough to bring back that freshly baked softness without making the cookie too hot or crumbly.
FAQs
Can I substitute the cashews with another nut?
Absolutely! Almonds, pecans, walnuts, or even hazelnuts all work beautifully in this recipe. Just make sure to roast and chop them roughly for the best texture and flavor balance.
Why do the cookies bake at such a high temperature?
The higher heat helps the cookies develop crispy, caramelized edges while keeping the centers soft and underbaked. This contrast is part of what makes the Levain style so uniquely delicious.
Can I make the dough ahead of time?
Yes! The dough benefits from chilling in the fridge for at least an hour or up to overnight. This rest helps the flavors meld and prevents the cookies from spreading too thin during baking.
What if I don’t have Dutch-processed cocoa powder?
You can use natural cocoa powder instead, but note that it may affect the cookie’s color and flavor slightly. Dutch-processed cocoa is smoother and less acidic, giving the cookies a rich, deep chocolate taste.
Are these cookies gluten-free?
This recipe uses both cake flour and all-purpose flour, so it is not gluten-free. However, you could experiment with gluten-free flour blends, but the texture may vary compared to the original Levain-style cookie.
Final Thoughts
I cannot recommend enough that you try the Ultimate Levain Rocky Road Cookies Recipe the very next time you want a bake that feels special but is totally doable. These cookies bring together the best qualities of soft, gooey chocolate, toasted nuts, and gooey marshmallows in a way that’s simply unforgettable. Whether for a celebration or a solo treat, they’re bound to become a favorite in your baking repertoire. Happy baking, and even happier eating!
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Print
Ultimate Levain Rocky Road Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Ultimate Levain Rocky Road Cookies combine the rich, fudgy texture of cocoa-infused dough with indulgent mix-ins like semi-sweet chocolate chips, mini marshmallows, and roasted cashews. Cold butter and a mix of cake and all-purpose flour create thick, chewy cookies with a crisp edge and gooey center, perfect for satisfying any sweet tooth craving.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, cold and cut into cubes
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, cold
- 1 cup cake flour
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (high-quality, like Dutch-processed)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Add-Ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3/4 cup roasted cashews, roughly chopped (or almonds)
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, beat the cold butter cubes with light brown sugar and granulated sugar on medium speed for 4 minutes. This will create a creamy, slightly fluffy texture which helps the cookies hold their thick shape during baking.
- Add Eggs: Add the cold eggs one at a time, mixing just until incorporated. This usually takes about 30 seconds total to avoid overmixing and keep the dough stable.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing until just combined. Avoid overmixing to preserve tenderness.
- Fold in Add-Ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped roasted cashews using a spatula. If marshmallows stick out along the edges, tuck them inside slightly to prevent excess melting and spreading.
- Shape Cookies: Scoop the dough into 6-ounce portions, about 3/4 cup each, and form tall, rough balls without flattening them. Place 4 cookie dough balls spaced well apart on the prepared baking sheet, allowing room for slight spreading.
- Bake: Bake the cookies for 9 to 11 minutes, until the edges are set but the centers still look slightly underdone. This ensures a gooey interior. Remove the tray from the oven and use a spatula to gently push any spread edges back toward the center to shape round cookies.
- Cool: Let the cookies cool on the baking sheet for 15 minutes. This resting time allows them to firm up before transferring to a wire rack for complete cooling.
- Serve: Enjoy the cookies warm for maximum gooeyness, or once cooled, store them in an airtight container to maintain freshness.
Notes
- Cold butter is essential for achieving the true Levain-style thick and chunky cookie texture.
- Use high-quality Dutch-processed cocoa powder for the best flavor and rich color.
- If mini marshmallows are large or sticking out, gently fold them inside the dough to prevent excessive melting and spreading.
- Do not overmix the dough after adding dry ingredients to avoid tough cookies.
- Cookie portions are large (6 oz each), so the cookies are substantial and filling.
- Baking at a high temperature (410°F) helps create crispy edges while keeping the center gooey and soft.
