Levain Bakery Rocky Road Cookies Recipe

I am excited to share my version of the Levain Bakery Rocky Road Cookies. These cookies combine all-purpose flour, cocoa powder, and semisweet chocolate chips with mini marshmallows and chopped cashews to create a truly indulgent treat. They are simply one of the best chocolate cookies that I have ever made.

I’ve been experimenting with a real treat called Levain Bakery Rocky Road Cookies and I gotta tell ya, this recipe really blew my mind. This thick, hand-crafted cookie is loaded with the perfect mix of semi-sweet chocolate chips, mini marshmallows, and chopped cashews.

I started off by whisking together 2 1/4 cups all-purpose flour with 1/2 cup unsweetened cocoa powder, and a couple of leavening agents like 1/2 teaspoon baking soda and 1/4 teaspoon baking powder. Then I creamed 1 cup unsalted butter with a mix of granulated and packed light brown sugar until its light and fluffy.

Adding 2 eggs and a splash of vanilla extract really tied everything together before I folded in 2 cups of those delectable chocolate chips. The result is one of the best chocolate cookies I’ve ever made, boasting a delicious, soft chewiness that just screams shareable baked goods.

You really have to try these deluxe, tall cookies. Enjoy!

Why I Like this Recipe

I love this recipe because the cookies always turn out super thick and chewy, sort of like those old school cookies my mom used to bake.
I really dig the mix of ingredients in them – the melty chocolate chips, soft marshmallows and crunchy cashews all in one bite makes it so fun to eat.
The smell when they bake is just incredible; it fills the whole kitchen and immediately puts me in a good mood.
Also, I like that even though the recipe seems fancy, it’s actually pretty easy to follow and makes me feel like a pro in the kitchen when I make them.

Ingredients

• All-purpose flour: provides carbohydrates for energy and forms the sturdy cookie base.
• Unsweetened cocoa powder: adds a rich chocolate flavor and some antioxidants for a healthy twist.
• Unsalted butter: brings a creamy texture and burst of flavor, but its high in saturated fats so dont overdo it.
• Granulated and light brown sugars: make the cookies sweet and give a quick burst of energy.
• Mini marshmallows: introduce a chewy texture and a delightful sweetness that makes every bite fun.
• Chopped cashews: supply protein, healthy fats and a crunch that really elevates the cookie vibe.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
• 1 cup mini marshmallows
• 1 cup chopped cashews

How to Make this

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, sift together 2 1/4 cups of all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a larger bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar untill the mixture is light and fluffy.

4. Add 2 large eggs and 2 teaspoons vanilla extract one at a time, mixin well after each add.

5. Slowly incorporate the dry ingredients into the butter mixture until you get a thick dough.

6. Fold in 2 cups semisweet chocolate chips, 1 cup mini marshmallows, and 1 cup chopped cashews gently so everything is mixed well.

7. Using a big cookie scoop or a tablespoon, portion out the dough onto your prepared baking sheet making sure to leave plenty of room between each cookie.

8. Bake for about 11-13 minutes, until the edges look set but the centers are still soft and chewy.

9. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

10. Enjoy your delicious, thick Rocky Road Cookies with a glass of cold milk or your favorite drink!

Equipment Needed

1. Oven – make sure its properly preheated to 375°F
2. Baking sheet – you need this to bake the cookies evenly
3. Parchment paper – used to line the baking sheet to prevent the cookies from sticking
4. Medium mixing bowl – for sifting together the dry ingredients
5. Large mixing bowl – for beating the butter with the sugars until light and fluffy
6. Electric mixer or a sturdy whisk – helps with creaming the butter and sugars efficiently
7. Sifter or fine mesh strainer – used to combine the dry ingredients smoothly, eliminating lumps
8. Cookie scoop or tablespoon – for portioning the dough so every cookie comes out uniform
9. Wire cooling rack – vital for cooling the cookies evenly after they come out of the oven
10. Measuring cups and spoons – essential for getting all ingredient amounts just right

FAQ

Levain Bakery Rocky Road Cookies Recipe Substitutions and Variations

• If you dont have unsweetened cocoa powder, you can use Dutch processed cocoa powder. It gives a similar rich flavor but the color might be a bit darker
• If unsalted butter is missing, try salted butter instead and reduce the added salt in the recipe to balance the flavor
• Instead of granulated sugar, you might experiment with coconut sugar. Keep in mind the cookie texture might change a little
• For the semisweet chocolate chips, chopped pieces of a high quality dark chocolate bar works just fine
• If you dont have chopped cashews, walnuts or pecans are a good alternative and will still add a nice crunch

Pro Tips

1. Make sure yer butter is super soft before you start creaming it with the sugars; if it’s too cold, it won’t mix well and you might end up with lumpy dough.
2. When you’re slowly adding in the dry ingredients, don’t overmix it – a few little lumps here and there are ok and help keep your cookies nice and tender.
3. Be really gentle when folding in the chocolate chips, mini marshmallows, and cashews; over stirring can break ’em down so you lose that cool texture contrast.
4. Keep a close eye on the cookies in the oven; every oven’s different so check them a minute or two early to make sure the centers stay soft and chewy while the edges get nicely set.