Levain-Style Rocky Road Masterpieces
There is nothing quite like breaking into a massive, four-ounce cookie and finding a molten river of dark chocolate and gooey marshmallows. These Levain Bakery Rocky Road Cookies are the ultimate homage to the iconic New York City bakery, delivering that signature "Mount Everest" height and a fudgy, almost brownie-like center.
Ingredients
- 1 cup 2 sticks unsalted butter, cold and cubed
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs cold
- ½ cup dark Dutch-processed cocoa powder
- 2 ¼ cups all-purpose flour
- 1 tsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup toasted walnuts roughly chopped
- 1 cup mini marshmallows
Instructions
- In a stand mixer, cream cold butter and sugars for 2-3 minutes until combined but not aerated.
- Add eggs one at a time, mixing well.
- Add flour, cocoa, cornstarch, baking soda, and salt. Mix on low until just combined.
- Fold in chocolate chips and walnuts by hand.
- Divide dough into 8 large balls (approx. 4 oz each). Stuff a few mini marshmallows into the center of each ball and seal.
- Place on a tray and freeze for 30–60 minutes.
- Preheat oven to 415°F (212°C).
- Place cookies on a parchment-lined sheet, 4 per tray.
- Bake for 10–12 minutes. The tops should be set but centers will look soft.
- Cool on the pan for 15–20 minutes to set.