Description
Rich chocolate rocky road cookies combine classic comfort with gourmet flair, blending velvety cocoa, marshmallow swirls, and crunchy nuts. Sweet indulgence meets homemade charm, promising a delightful treat you’ll savor with pure chocolate bliss.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 milliliters) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- ½ cup (113 grams) unsalted butter, melted
- ½ cup (100 grams) brown sugar, packed
- ½ cup (100 grams) granulated sugar
- 1 large egg
Wet and Flavor Ingredients:
- 1 teaspoon vanilla extract
Mix-in Ingredients:
- ½ cup (85 grams) semi-sweet chocolate chips
- ½ cup (60 grams) chopped nuts (walnuts or almonds)
- ½ cup (50 grams) mini marshmallows
Leavening and Seasoning:
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining a baking sheet with parchment paper for optimal cookie performance.
- Create a dry ingredient foundation by thoroughly combining flour, cocoa powder, baking soda, and salt in a mixing vessel, ensuring even distribution of powdery components.
- Transform butter into a silky emulsion by whisking it with brown and granulated sugars until the mixture achieves a smooth, glossy consistency.
- Infuse moisture and flavor by incorporating a single egg and vanilla extract, stirring until the liquid elements integrate seamlessly with the sugar mixture.
- Marry the dry and wet ingredients carefully, folding them together with gentle motions until just combined, avoiding overmixing which can toughen the dough.
- Enhance the cookie’s texture and taste by folding in chocolate chips, chopped nuts, and mini marshmallows, reserving a few marshmallows for decorative topping.
- Shape the cookies by portioning dough onto the prepared baking sheet, using approximately 1½ tablespoons per cookie, and strategically place reserved marshmallows on top for visual appeal and melty texture.
- Allow the cookies to transform in the heated oven for 9-11 minutes, watching for set edges and a slightly soft center, which indicates perfect doneness.
- Rest the freshly baked cookies on the baking sheet for five minutes to stabilize their structure, then transfer to a cooling rack, anticipating the most delectable experience when consumed while marshmallows remain delightfully gooey.
Notes
- Chill dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies.
- Use room temperature egg for better incorporation and smoother cookie dough texture.
- For gluten-free version, swap all-purpose flour with almond or gluten-free flour blend, ensuring a 1:1 replacement ratio.
- Add a pinch of espresso powder to enhance chocolate flavor without making cookies taste like coffee.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg