Rocky Road Chocolate Cookies are based on a recipe from Carol Walter’s Great Cookies: Secrets to Sensational Sweets. I actually bought the book after finding the recipe posted on a bulletin board. The book’s version is a bit more detailed (as are all the recipes), but this adapted recipe comes close. I’ve added weights for most of the ingredients.
Rocky Road Cookie Ingredient Notes
- Flour — The original recipe didn’t have grams, but I’ve always used around 260 to 270 grams total.
- Cocoa Powder — If your cocoa powder is lumpy, be sure to sift it. You can use natural or Dutch or mix both together. I use 65 grams total.
- Butter — The cookies have plenty of salt in them, so for this recipe it’s best to use unsalted butter. If you have to use salted, cut the salt to 1/2 teaspoon.
- Sour Cream — The sour cream really curbs the sweetness of these cookies. It adds moisture, but makes them fudgy rather than cakey. Be sure to use regular full fat sour cream rather than light.
- Marshmallows — The marshmallows in Rocky Road Chocolate Cookies are added about 2-3 minute before the end of the bake time. They are not stirred in with the batter.
- Pecans — Rocky Road Cookies are also great with walnuts!
Rocky Road Chocolate Cookies
- 2 cups all-purpose flour (270 grams)
- 2/3 cup unsweetened cocoa powder, natural or Dutch (65 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 oz unsalted butter, slightly firm, cut into chunks (230 grams)
- 1 1/2 cups granulated sugar (280 grams)
- 2 large eggs
- 2/3 cup sour cream (150 grams)
- 2 teaspoons pure vanilla extract
- 1 cup broken toasted pecans
- 1 1/2 cups bittersweet chocolate chips
- 2 cups mini-marshmallows
- 1/2 cup semisweet chocolate chips
- 2 tablespoons unsalted butter
- 2 teaspoons boiling water
- Preheat oven to 350 degrees F.
- Mix together the flour, cocoa powder, baking powder ands salt. You can sift if you prefer, but it's not absolutely necessary as long as you mix the dry ingredients thoroughly. If your flour is lumpy, then yes — you should sift.
- Using an electric mixer, beat the butter on medium speed until creamy and light, about 2 minutes. Add the sugar and beat 1 minute longer. Add the eggs and mix until combined. Mix in the sour cream and the vanilla.
- Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until blended. Using a large rubber spatula, fold in the pecans and chocolate chips.
- Using about a quarter cup measure, shape dough into mounds and place 3 inches apart onto parchment paper or Silpat lined cookie sheets. Bake for 12 minutes or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly underbaked.
- Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack set over a jelly roll pan or a sheet of wax paper.
- Glaze the Cookies: Combine the chocolate chips and the butter in a medium bowl set over a pan of simmering water. Melt together, stirring occasionally. [Or microwave for 30 seconds or so] Add the boiling water , ½ teaspoon at a time, to thin to a pouring consistency. Using a spoon or a fork, drizzle the glaze over each cookie. Let stand on the cooling racks until the glaze sets.
- The cookies are a little gooey at first. I almost always throw them in the freezer to set the chocolate and make them a little easier to handle.