Description
These Levain Bakery Rocky Road Cookies are rich, thick, soft, and chewy chocolate cookies loaded with semi-sweet chocolate chips, gooey mini marshmallows, and crunchy cashews. The ultimate Levain Bakery copycat cookie recipe!
Ingredients
- 1 cup cold butter, cut into cubes
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 3/4 cup cashews, roughly chopped
Instructions
- Preheat the oven to 410°F (210°C). Line a light-colored baking sheet with parchment paper.
- In a large mixing bowl, cream together the cold butter, brown sugar, and granulated sugar for at least 4 minutes, until light and fluffy.
- Add the eggs and vanilla extract, then mix for 1 minute.
- Add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix just until combined.
- Fold in the chocolate chips, mini marshmallows, and chopped cashews.
- Divide the dough into large 5 to 6-ounce balls and place them on the prepared baking sheet.
- For a bakery-style look, press a few extra chocolate chips and marshmallows onto the tops of each cookie.
- Bake for 9-11 minutes, until the edges are set but the centers remain soft.
- Immediately after baking, use a small spatula to gently press any melted marshmallows back toward the center to reshape the cookies.
- Allow the cookies to cool on the baking sheet for 15 minutes before serving.
Notes
- This recipe uses both cake flour and all-purpose flour for the signature Levain-style soft texture.
- If you don’t have cake flour, substitute it with all-purpose flour.
- Use cold butter for thick bakery-style cookies.
- Do not overbake—the centers should still look slightly underdone when removed from the oven.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American