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Ultimate Levain Rocky Road Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 191 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 large cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Ultimate Levain Rocky Road Cookies are thick, gooey, and packed with chocolate, marshmallows, and roasted cashews. Inspired by the iconic Levain cookie style, they boast a rich cocoa flavor with a chewy, fudgy center and a slightly crisp edge. Perfect for chocoholics who love a nutty crunch and the irresistible sweetness of marshmallows.

Ingredients

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, cold and cut into cubes
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, cold
  • 1 cup cake flour
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder (high-quality, like Dutch-processed)
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 3/4 cup roasted cashews, roughly chopped (or almonds)

Instructions

  1. Preheat oven and prepare baking sheet: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Cream butter and sugars: Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, beat the cold butter cubes with the light brown sugar and granulated sugar on medium speed for about 4 minutes until the mixture is creamy and slightly fluffy. This step is key to maintaining the thick shape typical of Levain cookies.
  3. Add eggs: Add the cold eggs one at a time, mixing just until incorporated—this should take about 30 seconds total to avoid overmixing.
  4. Mix dry ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed, mixing only until just combined to maintain the cookie’s texture.
  5. Fold in add-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and roughly chopped roasted cashews using a spatula. Be sure to tuck any marshmallows sticking out slightly into the dough to prevent excessive melting during baking.
  6. Portion and shape dough: Scoop the dough into 6-ounce portions (about 3/4 cup each) and shape them into tall, rough balls—do not flatten them. Place four cookies spaced well apart on the prepared baking sheet since they will spread slightly.
  7. Bake and shape cookies: Bake for 9 to 11 minutes until the edges are set but the centers appear slightly underdone. Immediately after removing from the oven, use a spatula to gently push any spread edges back toward the center to help create a rounder, thick cookie shape.
  8. Cool: Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This resting period ensures the cookies maintain their structure and perfect gooey texture.

Notes

  • Cold butter and eggs help keep the dough thick and produce the signature dense Levain cookie texture.
  • Be careful not to overmix once dry ingredients are added to avoid tough cookies.
  • Tucking marshmallows inside the dough prevents them from melting too much and becoming sticky on the cookie surface.
  • Do not flatten the dough balls before baking to maintain the thick, tall cookie shape.
  • Adjust baking time slightly if your oven runs hot or cool to achieve the perfect gooey center and set edges.

Find it online: https://slsrecipes.com/ultimate-levain-rocky-road-cookies-recipe/