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
Scale
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.
