Inspired by the legendary New York cookie shop, these Levain Bakery Rocky Road Cookies are thick, rich, and packed with gooey marshmallows, toasted almonds, and melty chocolate chunks. With a crisp exterior and a soft, brownie-like center, they’re an indulgent treat that delivers everything you love about rocky road in cookie form.
🧾 Ingredients (Makes 8 large cookies)
- 1 cup (226 g) cold unsalted butter, cut into cubes
- ¾ cup (150 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, cold
- 1 cup (80 g) unsweetened cocoa powder
- 1¾ cups (220 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups (255 g) semisweet or dark chocolate chunks
- 1½ cups (90 g) mini marshmallows
- 1 cup (120 g) chopped toasted almonds (or walnuts)
👩🍳 Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream the butter and sugars:
In a stand mixer or large bowl, beat cold butter with both sugars until creamy and just combined (about 2 minutes). - Add eggs:
Add the eggs one at a time, beating until incorporated. - Mix the dry ingredients:
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Slowly mix into the wet ingredients until just combined. - Fold in mix-ins:
Gently fold in chocolate chunks, marshmallows, and nuts—reserve a few marshmallows for pressing on top. - Shape the cookies:
Scoop large dough balls (about ½ cup each) and place on baking sheet, spaced well apart. Don’t flatten. - Bake:
Bake for 9–11 minutes, until edges are set but centers look soft. Remove from oven and let cool on the tray for 10 minutes to finish setting.
💡 Tips
- Use cold butter and eggs to replicate Levain’s signature texture.
- Don’t overbake—cookies will set up as they cool.
- For gooey marshmallow tops, press a few extra marshmallows into each cookie before baking.
- Toast the almonds for 5–7 minutes beforehand for better flavor and crunch.
🔁 Variations & Substitutions
- Use walnuts or pecans instead of almonds.
- Swap semisweet chocolate for milk or white chocolate chunks.
- Add a touch of espresso powder to deepen the chocolate flavor.
- Make mini versions using smaller scoops and reduce bake time to 7–8 minutes.
❓ FAQs
Can I use regular cocoa powder?
Yes! Natural or Dutch-processed cocoa both work. Dutch will give a deeper color and flavor.
Why is my dough so thick?
That’s normal for this recipe. Levain-style cookies are meant to be thick and chunky.
Can I freeze the dough?
Absolutely. Freeze shaped dough balls and bake straight from frozen—just add 1–2 minutes to the bake time.
Can I store leftovers?
Keep cookies in an airtight container for up to 4 days. Microwave for 10 seconds to refresh.
🍽️ Serving Suggestions
- Serve warm with a glass of cold milk
- Crumble over ice cream for a decadent sundae
- Stack and tie with twine for gifting or party favors
- Pair with hot cocoa or espresso for a cozy dessert moment
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