Ultimate Levain Rocky Road Cookies

Hey there, my cookie-obsessed buddy! Get ready to bake up something that’ll make your kitchen smell like a chocolatey dream—ultimate Levain Rocky Road cookies. Imagine sinking your teeth into a massive, fudgy cookie with a crisp edge, oozing with melty chocolate chips, gooey marshmallows, and crunchy cashews that pop in every bite. It’s like a warm hug from the oven, with that rich cocoa scent wafting through the air, begging you to sneak a taste before they even cool. Trust me, you’re going to love this—it’s a total game-changer that’s as fun to make as it is to devour. Whether you’re sharing with your crew or hoarding them all for yourself (no judgment!), these cookies are about to steal your heart, and I’m so pumped for you to give them a whirl!

Why You’ll Love Ultimate Levain Rocky Road Cookies

This recipe isn’t just about cookies—it’s about creating pure joy. Whether you’re whipping them up for a chill night in, impressing friends at a get-together, or just craving something indulgent to treat yourself, these beauties fit the bill. Here’s why they’re a total hit:
Versatile: Perfect for busy weeknights when you need a quick dessert fix or as a showstopper at gatherings—imagine the oohs and aahs when you pull these giants out.
Budget-Friendly: Uses stuff you’ve probably got in your pantry already—no need to hunt down fancy ingredients, just simple goodies turned into cookie gold.
Quick and Easy: Straightforward steps that even a newbie can nail—mix, scoop, bake, and boom, you’re in cookie heaven.
Customizable: Easy to tweak with your favorite flavors—think a sprinkle of sea salt or a swap to pecans if that’s your vibe.
Crowd-Pleasing: A guaranteed win with kids and adults alike—these fudgy, nutty, marshmallow-packed monsters strike that perfect balance everyone craves.

Ingredients in Ultimate Levain Rocky Road Cookies

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the magic of these cookies—it’s all about everyday staples turning into something extraordinary. Let’s break it down:

Butter

Cold and cubed, it’s the secret to that thick, structured bite—keeps these cookies tall and gooey inside.

Brown Sugar

Deep and molasses-y, it’s what makes them chewy and gives that rich, caramel-like undertone.

Granulated Sugar

Crisp edges incoming—this adds that perfect crunch to balance the fudgy center.

Eggs

Cold and binding, they hold it all together without letting the dough spread too thin.

Cake Flour

Low-gluten goodness for that tender, soft crumb—Levain’s signature texture starts here.

All-Purpose Flour

Just enough structure to keep these giants standing tall and proud.

Cocoa Powder

High-quality and chocolatey, it’s the rich, dark soul of this rocky road adventure.

Cornstarch

The sneaky hero for extra gooeyness—trust me, it’s a game-changer.

Baking Soda

Lifts them just right, keeping that perfect balance of rise and chew.

Salt

A pinch to cut the sweet and make every flavor pop.

Chocolate Chips

Semi-sweet and melty, they’re the pockets of joy you’ll hunt for in every bite.

Mini Marshmallows

Sticky, gooey perfection—Levain’s rocky road wouldn’t be the same without ‘em.

Cashews

Roasted and chopped, they bring that salty crunch to keep things interesting.

Instructions

Let’s dive into the steps to create this cookie masterpiece:

Preheat Your Equipment

Set your oven to 410°F (210°C)—Levain bakes hot and fast for that crispy-outside, gooey-inside vibe. Line a baking sheet with parchment to keep things smooth.

Combine Ingredients

In a stand mixer with the paddle (or a big bowl with a hand mixer), beat the cold butter cubes, brown sugar, and granulated sugar on medium for 4 minutes—watch it go from chunky to creamy, scraping the bowl halfway for even mixing.

Add Eggs

Crack in the eggs one at a time, mixing on low just ‘til combined—about 30 seconds total, no more, to keep that thick shape.

Dry Ingredients

Whisk cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl—add it to the wet mix in two batches, mixing on low ‘til just blended, no streaks left.

Mix-Ins

Fold in the chocolate chips, marshmallows, and cashews with a spatula—save a few marshmallows to tuck on top later for that melty, picture-perfect finish.

Shape Giants

Scoop out 6-ounce portions (about ¾ cup each)—use a scale or a big ice cream scoop, then roll into tall, rough balls. Don’t flatten ‘em—press extra chips and marshmallows into the tops for looks and love.

Bake

Place 4 cookies on the sheet—they’re huge, so give ‘em space. Bake 11-13 minutes ‘til the edges set but the centers look soft—they’ll firm up as they cool, so don’t overbake!

Cool

Let them chill on the tray for 10 minutes, then move to a rack—best warm, but still killer later.

Serve and Enjoy

Scoop these giants onto a plate and dig in—those melty bits are calling your name!

Nutrition Facts

Servings: 8
Calories per serving: 620 kcal
Protein: 9g
Fat: 36g
Carbohydrates: 72g
Fiber: 4g
Sugar: 44g
Sodium: 320mg

Preparation Time

Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes

How to Serve Ultimate Levain Rocky Road Cookies

These cookies pair wonderfully with a few fun extras—here’s how to make ‘em shine:
Fresh Salads: Okay, not salad, but a handful of berries on the side cuts the richness with a tart pop.
Crusty Bread: Skip the bread—pair with a cold glass of milk to wash down that fudgy goodness.
Creamy Accompaniments: A scoop of vanilla ice cream on a warm cookie? Oh, you’re in for a treat.
Vegetable Sides: Nope, these are all about indulgence—no veggies needed!
As a Standalone: They’re bold enough solo—stack ‘em on a plate with a sprinkle of flaky sea salt for that wow factor. Presentation’s key—pile ‘em high and let those melty marshmallows steal the show!

Additional Tips

Here are some extra goodies to get the most out of these cookies:
Prep Ahead: Mix the dough a day early and stash it in the fridge—let it sit out 30 minutes before shaping.
Spice It Up: Toss in a pinch of espresso powder for deeper chocolate vibes or cinnamon for warmth.
Dietary Adjustments: Swap cashews for walnuts or use a gluten-free flour blend—still epic.
Storage Tips: Keep in an airtight container for 3 days at room temp or freeze baked cookies for 2 months—reheat at 325°F for 5 minutes.
Double the Batch: Double it up and bake in batches—same timing, more cookies to hoard or share.

FAQ Section

Q1: Can I substitute cake flour with regular flour?
A1: Absolutely! Use all-purpose only if you must—they’ll be a tad less tender, but still delish.

Q2: Can I make this ahead of time?
A2: Yep, mix the dough and chill it overnight—bake fresh when you’re ready for that warm cookie glow.

Q3: How do I store leftovers?
A3: Airtight at room temp for 3 days or freeze for 2 months—keeps ‘em ready for cravings.

Q4: Can I freeze this dish?
A4: You bet! Freeze baked cookies for up to 2 months—thaw or reheat straight from frozen.

Q5: What’s the best way to reheat?
A5: Pop ‘em in the oven at 325°F for 5 minutes—keeps that gooey center alive.

Q6: Can I double the recipe?
A6: Definitely! Use a bigger bowl and bake in batches—more giants to love.

Q7: Is this suitable for a specific diet?
A7: With tweaks, sure! Gluten-free flour or nut swaps make it work for you.

Q8: What sides go well with this?
A8: Cold milk, a coffee, or ice cream—keep it simple and sweet.

Q9: How can I make this healthier?
A9: Cut the sugar a bit or use dark chocolate chips—still indulgent, less guilt.

Q10: What’s the best cookware?
A10: A sturdy baking sheet—metal with parchment—for even baking and easy release.

Conclusion

There you go, my friend—ultimate Levain Rocky Road cookies that are about to claim a permanent spot in your baking lineup. They’re big, they’re fudgy, and they’ve got that chocolatey, marshmallow-packed magic that’ll have you sneaking seconds before they’re even cool. Whether you’re sharing with your posse or keeping ‘em all to yourself (I won’t tell!), these cookies bring the flavor and the fun with barely any hassle. So grab your mixer, crank that oven, and let’s bake something downright epic—you’ve got this in the bag!

Print