Sunday, October 2, 2011
Rocky Road Cookies
I saw this recipe on cooking.com the other day, and I just had to try it! Rocky Road cookies?? I mean, COME ON! All of the best stuff (chocolate, marshmallows and nuts) mixed together in a cookie? It just had to be good!
I did face a few challenges with the recipe and made a few changes. The biggest thing was that the "dough" was extremely sticky and liquidy. I actually doubled the amount of flour to combat this.
The other thing... don't overbake them! Even if you feel the cookies aren't quite done yet, pull them out anyway after a maximum of 14 minutes. They are supposed to be a little bit oozy.
I made this recipe a little healthier by using whole wheat flour, and cutting both the sugar and chocolate chips. Even with those changes, these cookies were still super sweet and rich, yet surprisingly light! I know it sounds strange that a cookie could be both rich and light, but it really was! It was the most amazing cookie.
They make a fantastic dessert... I would suggest turning them into a rocky road ice cream sandwich with a scoop of vanilla ice cream between 2 cookies! Yum!
Rocky Road Cookies
Adapted from Recipe for Rocky Road Whoppers at Cooking.com
Makes 12 large cookies
2/3 cup Whole Wheat Flour
1/2 tsp Baking Powder
1/8 tsp Salt
1 1/2 cups Semi Sweet Chocolate Chips
2 tbsp Unsalted Butter
1/3 cup Sugar
1 Large Egg
1 1/2 tbsp Brewed Espresso, cooled
1/2 tsp Vanilla Extract
1/2 cup Walnuts, chopped
60 (about 2/3 cup) Mini Marshmallows
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Stir flour, baking powder and salt in small bowl to blend. Set aside.
Stir 1 cup chocolate chips and butter in medium bowl set over saucepan of barely simmering water until melted and smooth. Set aside.
Whisk sugar, egg, coffee mixture and vanilla in medium bowl until blended. Stir egg mixture into melted chocolate mixture. Mix in flour mixture just until blended. Add nuts and remaining 1/2 cup chocolate chips.
For each cookie, drop 1 rounded tablespoon dough onto prepared baking sheet, spacing 3 inch apart. Gently press 5 marshmallows into center of each. Gently press 1 rounded tablespoon of dough atop each to cover marshmallows and form 2-inch-high mounds. Bake cookies until top is dull and feels crusty when touched gently, rotating baking sheets front to back and top to bottom halfway through baking to ensure even browning, about 12-14 minutes.
Cool cookies on baking sheet 15 minutes. Transfer to rack and cool completely.