Giant Gooey Levain-Style Rocky Road Cookies
Capture the famous bakery vibe at home with these giant, thick Rocky Road cookies loaded with rich chocolate chips, chewy mini marshmallows, and crunchy nuts. Surprisingly easy and quick to prepare for such showstoppers!
Equipment
- Stand mixer with paddle attachment
- Medium bowl
- rubber spatula
- Large cookie scoop (approx. 6 oz / 170g)
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
- 1 cup cold unsalted butter 226g, cubed
- 1 cup packed light brown sugar 200g
- 1/2 cup granulated sugar 100g
- 2 large eggs cold
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour 300g
- 1/2 cup unsweetened cocoa powder 45g
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips 170g
- 1 cup mini marshmallows 90g
- 1 cup chopped walnuts or pecans 120g
Instructions
- Step 1: Get Ready! Preheat your oven to 410°F (210°C). Line a couple of baking sheets with parchment paper.
- Step 2: Cream the Butter and Sugars. In a stand mixer with the paddle attachment, cream together the cold cubed butter, packed brown sugar, and granulated sugar on medium speed for about 2 minutes, until the mixture resembles wet sand.
- Step 3: Add the Eggs and Vanilla. Add the cold eggs one at a time, mixing until each is fully incorporated. Mix in the vanilla extract until smooth.
- Step 4: Whisk the Dry Ingredients. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly distributed.
- Step 5: Combine Wet and Dry. Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears and the dough comes together. Do not overmix.
- Step 6: Fold in the Goodies! Take the bowl off the mixer. Add the chocolate chips, mini marshmallows, and chopped nuts to the dough. Use a rubber spatula to gently fold everything in until evenly distributed.
- Step 7: Shape Those Giants! Using a large cookie scoop (approx. 6 ounces/170g) or your hands, form the dough into large, tall, round balls. Do not flatten them.
- Step 8: Bake! Place the large dough balls onto your prepared baking sheets, leaving plenty of space between them (4-6 cookies per sheet).
- Step 9: Bake 'em Up! Bake in the preheated 410°F (210°C) oven for 9-12 minutes. The edges should look set and slightly cracked, but the centers should still look soft, puffed, and slightly underbaked.
- Step 10: Cool Down. Leave the baked cookies on the hot baking sheets for at least 15 minutes to continue setting up. Carefully transfer them to a wire rack to cool completely afterwards.
Notes
Tips for Success: Using cold butter and eggs is crucial for texture and controlled spread. Don't overmix the dough. Scoop the dough into large, tall balls. Watch the oven for visual cues (set edges, soft center) rather than strictly the clock. Resting on the hot baking sheet for 15 minutes after baking is non-negotiable for proper texture. You can prepare and freeze dough balls; bake from frozen adding 1-2 minutes to bake time.
Substitutions & Additions: Swap semi-sweet chips for milk or dark chocolate. Use almonds or peanuts instead of walnuts/pecans, or omit nuts entirely for allergies (replace with seeds or pretzels if desired). You can use cut-up larger marshmallows, but minis work best. Consider adding toffee bits, a swirl of peanut butter, or flaky sea salt on top.
Storage: Store completely cooled cookies in an airtight container at room temperature for 3-4 days. Microwave briefly (10-15 seconds) to restore chewiness if they firm up.