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Levain Bakery Rocky Road Cookies

Thick, Chewy Levain Bakery Rocky Road Cookies You’ll Love

These Levain Bakery Rocky Road Cookies are thick and chewy, loaded with chocolate, marshmallows, and nuts—an irresistible dessert treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Cold Butter Straight from the fridge for perfect creaming
  • 1 cup Brown Sugar Adds sweetness and chewy texture
  • 0.5 cup Granulated Sugar Balances sweetness
  • 2 large Eggs Use at room temperature
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for a richer flavor
  • 0.5 cup Unsweetened Cocoa Powder Dutch-processed for deeper taste
  • 1 cup Cake Flour Soft texture; can substitute with all-purpose flour
  • 1 cup All-Purpose Flour Provides structure
  • 0.5 teaspoon Cornstarch Increases softness and chewiness
  • 0.5 teaspoon Baking Soda Check freshness
  • 0.5 teaspoon Salt Enhances sweetness
For the Mix-ins
  • 1 cup Semi-Sweet Chocolate Chips Feel free to swap for dark chocolate
  • 1 cup Mini Marshmallows Freeze them before mixing to prevent melting
  • 1 cup Cashews Consider almonds or walnuts for a twist

Equipment

  • Electric Mixer
  • Mixing Bowl
  • Baking sheets
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions for Homemade Levain Bakery Rocky Road Cookies
  1. Preheat the oven to 410°F (210°C) and line two baking sheets with parchment paper.
  2. Cream cold butter with brown sugar and granulated sugar on medium speed for about 4 minutes until light and fluffy.
  3. Add in eggs and vanilla extract and beat together on medium speed for 1 minute until glossy.
  4. Sift in cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt; gently mix on low speed.
  5. Fold in chocolate chips, marshmallows, and cashews until evenly distributed.
  6. Roll dough into large balls (5-6 ounces each) and place on baking sheets with enough space.
  7. Bake for 9-11 minutes until puffy and barely set in the center.
  8. Allow cookies to cool on baking sheets for about 15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Chill the dough for 30-60 minutes before baking to prevent spreading. Measure flour accurately for best results. Rotate baking sheets halfway for even cooking.

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