Description
These Levain Bakery Rocky Road Cookies are the ultimate thick, rich, and chewy chocolate cookies, loaded with semi-sweet chocolate chips, gooey mini marshmallows, and crunchy cashews. Inspired by the famous Levain Bakery, this copycat recipe creates bakery-style, fudgy cookies that are soft in the center and crisp on the edges.
Ingredients
Scale
- 1 cup cold butter, cut into cubes
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup cake flour*
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 3/4 cup cashews, roughly chopped
Instructions
- Prepare the Dough:
- Preheat oven to 410°F (210°C).
- In a stand mixer, cream cold butter, brown sugar, and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the Mix-Ins:
- Stir in chocolate chips and cashews.
- Gently fold in mini marshmallows, being careful not to overmix.
- Shape & Bake:
- Divide the dough into 8 large cookie balls (each about 5 oz).
- Place on a parchment-lined baking sheet, leaving space between each.
- Bake for 9-11 minutes, until the edges are set but the center remains soft.
- Let cool for 4 minutes before transferring to a wire rack.
- Enjoy!
Notes
- For Extra Fudginess: Use dark chocolate chips or add chopped chocolate chunks.
- Nut-Free Option: Replace cashews with pecans, almonds, or omit them entirely.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Chilling Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
