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Levain Bakery Rocky Road Cookies

Levain Bakery Rocky Road Cookies - featured image
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These bakery-style Rocky Road Cookies are thick, fudgy, and loaded with gooey marshmallows, rich chocolate chips, and crunchy walnuts. Inspired by Levain Bakery, they’re easy to make at home and perfect for sharing or indulging.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, cold and cubed
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 2 large eggs, cold
  • 2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 cup (120g) cake flour
  • 3/4 cup (75g) natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) milk chocolate chunks
  • 1 1/2 cups (75g) mini marshmallows
  • 1 cup (100g) walnut halves, roughly chopped

Instructions

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a stand mixer or with a hand mixer, beat cold butter, granulated sugar, and brown sugar on medium speed for about 3 minutes until pale and fluffy.
  3. Add eggs one at a time, mixing after each addition. Add vanilla extract and mix just until combined.
  4. In a separate bowl, whisk together all-purpose flour, cake flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients on low speed, mixing just until a thick dough forms.
  6. Fold in chocolate chips, chocolate chunks, mini marshmallows, and chopped walnuts with a rubber spatula. Reserve a few marshmallows and chocolate chunks to press on top of each cookie.
  7. Using a large ice cream scoop (about 1/4 cup per cookie), portion dough into mounds and place 2-3 inches apart on prepared baking sheets. Do not flatten.
  8. Bake for 10-12 minutes, rotating pans halfway through. Cookies should be set at the edges but soft in the center.
  9. Cool cookies on baking sheets for 10 minutes, then transfer to a wire rack.
  10. Serve warm for gooey centers or cool completely for a firmer bite. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

Use cold butter and eggs for thick cookies. For extra gooeyness, underbake by a minute and enjoy warm. Substitute nuts or chocolate types as desired. For gluten-free, use a 1:1 baking blend. Press extra marshmallows and chocolate chips on top before baking for a bakery look.

Nutrition

Keywords: Levain Bakery, Rocky Road Cookies, chocolate cookies, bakery-style cookies, marshmallow cookies, walnut cookies, easy dessert, homemade cookies, fudgy cookies

Find it online: https://hungermind.com/levain-bakery-rocky-road-cookies-recipe-easy-fudgy-loaded-treats/