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Rocky Road Chocolate Cookies
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Rocky Road Chocolate Cookies

Rocky Road Chocolate Cookies (Adapted from Great Cookies by Carole Walter)
Course Dessert
Cuisine American
Keyword Rocky Road, Sour Cream
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20
Author Cookie Madness

Ingredients

  • 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

Glaze Ingredients:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 2 teaspoons boiling water

Instructions

  • 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.

Notes

Note: I left out the boiling water, spooned the glaze into a heavy duty zipper bag, snipped a tiny hole in the bottom corner and squeezed the glaze out the corner.