Tripple Threat Rocky Road Cookies
- Ready In:
- 1hr
- Ingredients:
- 13
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
- 1 cup walnuts
- 1 cup pecans
- 6 tablespoons unsalted butter
- 8 ounces bittersweet chocolate
- 3 ounces unsweetened chocolate
- 3 large eggs
- 1 cup sugar
- 1 tablespoon vanilla extract
- 1⁄3 cup all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups chocolate chips
- 1 cup miniature marshmallow, quartered
directions
- Preheat oven to 350°F
- Coarsely chop walnuts and pecans. On a parchment paper lined baking sheet, place nuts in a single layer and bake 7 to 9 minutes until toasted and aromatic. Set aside and cool completely.
- In a small saucepan, melt butter and chocolate on low heat. Set aside and cool completely.
- In a mixing bowl, whisk together eggs and sugar until light and fluffy.
- Add cooled chocolate mixture and stir until glossy.
- Add the flour, baking powder and salt and mix until just incorporated. Stir in chocolate chips and marshmallows.
- Let dough chill for 20 minutes in the refrigerator so that it is easier to scoop.
- Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 1/2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough a little bit.
- Bake for 10-12 minutes, until the tops begin to crack and look glossy. Cool the cookies for 10 minutes before removing them from the baking sheets.
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