Description
These Ultimate Levain Rocky Road Cookies are thick, fudgy chocolate cookies packed with gooey marshmallows, melty chocolate chips, and crunchy cashews—a perfect homage to Levain Bakery’s iconic treat!
Ingredients
Scale
- 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
- 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.
- Cream Butter and Sugars: In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), beat cold butter cubes, brown sugar, and granulated sugar on medium speed for 4 minutes until creamy and slightly fluffy. This helps maintain the cookie’s thick shape.
- Add Eggs: Add eggs one at a time, mixing just until incorporated, about 30 seconds total.
- Mix Dry Ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add to the wet mixture on low speed, mixing until just combined—don’t overmix.
- Fold in Add-Ins:
- Gently fold in chocolate chips, mini marshmallows, and cashews with a spatula. If marshmallows stick out on the edges, tuck them in slightly to prevent excessive melting.
- Shape Cookies: Scoop dough into 6 oz portions (about 3/4 cup each) and form into tall, rough balls—don’t flatten. Place 4 cookies on the baking sheet, spaced well apart (they’ll spread slightly).
- Bake: Bake for 9-11 minutes, until the edges are set but the centers look slightly underdone. Remove from the oven and use a spatula to gently push any spread edges back toward the center for a rounder shape. Let cool on the sheet for 15 minutes before transferring to a wire rack.
- Serve: Enjoy warm for maximum gooeyness, or store cooled cookies in an airtight container.
Notes
- Cold Butter is Key: Starting with cold butter and minimal mixing keeps these cookies thick and Levain-style.
- Marshmallow Tip: If marshmallows melt out, press them back into the cookie while warm for that signature look.
- Storage: Store at room temperature for up to 3 days or freeze dough balls for up to 3 months; bake from frozen, adding 1-2 minutes to the time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (6 oz)
- Calories: 620 kcal
- Sugar: 48
- Sodium: 350mg
- Fat: 36
- Saturated Fat: 19g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 72
- Fiber: 4g
- Protein: 8g
- Cholesterol: 95mg