Levain Bakery Rocky Road Cookies
Levain Bakery Rocky Road Cookies Recipe
There’s a little bakery located in New York City that has captured the hearts (and taste buds) of countless cookie lovers, including mine. The moment I first tasted the Levain Bakery Rocky Road Cookies, I was mesmerized by the perfect blend of chocolate, marshmallow, and nuts. Walking through the doors of the bakery, the warm, sweet aroma enveloped me like a comforting blanket. I knew I had to recreate that magic at home.
This recipe represents more than just delicious cookies; it holds memories of cozy gatherings with friends and family. Baking them brings an avalanche of nostalgia, reminding me of laughter-filled evenings and the joy of sharing something sweet. Every bite is a celebration of indulgent flavors that can turn any ordinary day into a special occasion.
Why Make This Recipe
Levain Bakery Rocky Road Cookies are incredibly special for several reasons:
- Decadent Flavor: The combination of rich chocolate, crunchy nuts, and chewy marshmallows makes every bite a delightful experience.
- Family-approved: Kids and adults alike will fight over the last cookie, making them perfect for family gatherings or a treat after school.
- Easy to Make: With straightforward steps and readily available ingredients, you can whip up a batch in no time—perfect for those last-minute dessert demands!
Ingredients Section
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened – for a rich, buttery base.
- 1 cup brown sugar, packed – adds depth and moisture.
- 1/2 cup granulated sugar – balances sweetness.
- 2 large eggs – brings the dough together.
- 2 teaspoons vanilla extract – enhances the flavor.
- 3 cups all-purpose flour – the foundation of the cookies.
- 1 teaspoon baking soda – helps them rise.
- 1/2 teaspoon salt – enhances the overall flavor.
For the Rocky Road Filling
- 1 1/2 cups semisweet chocolate chips – the star ingredient.
- 1 cup mini marshmallows – for that gooey, chewy texture.
- 1 cup chopped walnuts or pecans – adds crunch and nuttiness.
Tip: Feel free to substitute the nuts with your favorites, or even omit them for a nut-free version.
Instructions Section (Step-by-Step)
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This will help prevent sticking and make cleanup easier.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This aeration is crucial for getting those perfectly lofty cookies.
Step 3: Add the eggs and vanilla extract to the mixture. Blend until fully combined and the batter is smooth.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients until just combined. The dough should be thick and a bit sticky.
Step 5: Gently fold in the semisweet chocolate chips, mini marshmallows, and chopped walnuts or pecans. Make sure they are evenly distributed throughout the dough.
Step 6: Using a cookie scoop or tablespoon, drop generous portions of dough (about 3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers look slightly underbaked. This will create that gooey center we all love!
Step 8: Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips and Variations
- Chilling the Dough: If you have time, chilling the dough for 30 minutes can enhance the flavors and help the cookies maintain their shape.
- Nut-free Option: Substitute the nuts with seeds like sunflower or pumpkin for a nut-free version, perfect for kids’ school lunches.
- Gluten-Free Twist: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
- Storage Advice: Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.
Serving Suggestions
Serve these Rocky Road Cookies warm with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. For presentation, stack a few cookies on a pretty plate and sprinkle with a dusting of powdered sugar to elevate their allure. These cookies also pair wonderfully with a steaming cup of coffee or hot cocoa, making them perfect for cozy gatherings during chilly weather.
FAQ Section
Can I make this recipe ahead of time?
Absolutely! You can prepare the cookie dough and store it in the refrigerator for a day or freeze it for up to three months. Just bake when you are ready!
Can I freeze the leftovers?
Yes! These cookies freeze beautifully. Just place them in an airtight container with parchment paper between layers to prevent sticking.
What can I use instead of walnuts?
You can use any nuts you prefer, like pecans or almonds, or omit them altogether if you prefer a nut-free cookie.
How do I prevent the cookies from becoming too hard?
Take care not to overbake them. They should look slightly underbaked when you take them out of the oven; they will continue to cook on the baking sheet.
Can I make this dairy-free?
Yes! Substitute the butter with a plant-based alternative and use dairy-free chocolate chips.
Conclusion
Baking Levain Bakery Rocky Road Cookies is not just about creating a delicious treat; it’s about bringing warmth and joy into your home. Each bite is a reminder of sweet moments shared with loved ones, stories exchanged, and laughter that lingers long after the cookies are gone.
So, gather your ingredients and let the aroma of these delightful cookies fill your kitchen. I can’t wait to hear how yours turn out! Share your results or your favorite baking memories in the comments below, and let’s keep the cookie magic alive together. Happy Baking!
Rocky Road Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the mixture. Blend until fully combined and the batter is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
- Gently fold in the semisweet chocolate chips, mini marshmallows, and chopped walnuts or pecans until evenly distributed.
- Using a cookie scoop or tablespoon, drop generous portions of dough (about 3 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
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