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Levain Bakery Rocky Road Cookies

Levain Bakery Rocky Road Cookies are thick, cocoa-rich cookies baked in tall mounds with semisweet chocolate chips, chopped almonds, and gooey mini marshmallows. Bake them in two batches for set edges and soft centers.
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Prep Time 25 minutes
Cook Time 26 minutes
Cooling 30 minutes
Total Time 1 hour 21 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter 2 sticks, cold, cut into 1-inch pieces
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp fine salt
  • 1.5 cup semisweet chocolate chips
  • 1 cup roasted unsalted almonds roughly chopped
  • 1 cup mini marshmallows

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 stand mixer with paddle attachment

Method
 

  1. Preheat the oven to 400°F and line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Whisk the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt together in a medium bowl.
  3. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 3 to 4 minutes, until creamy.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla.
  6. Add the dry ingredients and mix on low just until a few flour streaks remain.
  7. Fold in the chocolate chips and almonds.
  8. Gently fold in the marshmallows, tucking any that protrude back into the dough.
  9. Shape half the dough into four rough, tall mounds, about 6 ounces each, and space them well apart on the prepared baking sheet.
  10. Cover and refrigerate the remaining dough.
  11. Bake at 400°F for 12 to 14 minutes, until the edges look set and the centers are still soft.
  12. Cool the cookies on the baking sheet for 15 minutes.
  13. Transfer the cookies to a wire rack and let the baking sheet cool completely.
  14. Shape the remaining dough into four rough, tall mounds and place them on the same sheet.
  15. Bake at 400°F for 12 to 14 minutes, until the edges look set and the centers are still soft.
  16. Cool the second batch on the baking sheet for 15 minutes.
  17. Transfer the cookies to the wire rack.

Notes

Tuck any marshmallows protruding from the dough back in so they are less likely to melt onto the baking sheet. Store in an airtight container in the refrigerator for up to 5 days; freeze yes, in a sealed container. For a dairy-free variation, use dairy-free butter and semisweet chocolate chips.