Levain Bakery Rocky Road Cookies
Experience the indulgence of Levain Bakery Rocky Road Cookies right in your own kitchen! These cookies are thick, chewy, and packed with chocolate, marshmallows, and nuts, making them a decadent treat. Inspired by the famous New York bakery, this recipe will guide you through creating your own version of these beloved cookies.
Ingredients List
Here’s what you’ll need to create these delicious cookies:
For the Cookies
- 1 cup unsalted butter (softened, at room temperature)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup chopped walnuts or pecans (optional)
Timing
Here’s a breakdown of the timing for preparing these cookies:
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes (optional but recommended for thicker cookies)
- Baking Time: 12-15 minutes
- Total Time: Approximately 1 hour
Step-by-Step Instructions
Step 1: Prepare the Dough
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped nuts (if using).
Step 2: Chill the Dough (Optional)
- Chill: For thicker cookies, cover the dough and chill in the refrigerator for about 30 minutes.
Step 3: Bake the Cookies
- Scoop Dough: Drop large mounds (about 1/4 cup each) of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers are still soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Here’s a rough estimate of the nutritional content per cookie (assuming 12 cookies):
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 60mg |
| Sodium | 150mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Sugars | 25g |
| Protein | 4g |
Tips for Success
To ensure your Levain Bakery Rocky Road Cookies turn out perfectly, keep these tips in mind:
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing.
- Don’t Overbake: The cookies will continue to cook slightly after being removed from the oven, so it’s best to take them out when they still look a bit soft in the center.
- Customize Add-ins: Feel free to customize the mix-ins by adding different types of chocolate or nuts according to your preference.
Storage Tips
If you have leftovers, here’s how to store them properly:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls, freeze them on a baking sheet, and then transfer to a freezer-safe bag.
Conclusion
Levain Bakery Rocky Road Cookies are a deliciously decadent treat that brings the flavors of chocolate, marshmallows, and nuts together in a thick, chewy cookie. Perfect for any occasion, these cookies are sure to impress family and friends. Enjoy baking and savoring this delightful recipe!
FAQs
Can I use different types of nuts?
Yes! You can use any nuts you prefer, such as almonds or hazelnuts, or omit them entirely for a nut-free version.
What if I don’t have mini marshmallows?
You can use regular marshmallows, but chop them into smaller pieces to ensure even distribution in the cookie dough.
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour.
Levain Bakery Rocky Road Cookies
Ingredients
- For the Cookies
- 1 cup unsalted butter (softened, at room temperature)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup chopped walnuts or pecans (optional)
Instructions
Step 1: Prepare the Dough
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped nuts (if using).
Step 2: Chill the Dough (Optional)
- Chill: For thicker cookies, cover the dough and chill in the refrigerator for about 30 minutes.
Step 3: Bake the Cookies
- Scoop Dough: Drop large mounds (about 1/4 cup each) of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are set but the centers are still soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
