Rocky Road Dark Chocolate Cookies
These rocky road dark chocolate cookies take all the chocolaty, marshmallowy, nutty flavors of the classic ice cream and transform them into a soft, chewy cookie!
Servings: 52 Cookies
Calories: 135kcal
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, (2 sticks)
- ¾ cup packed light brown sugar
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 large eggs
- 12 ounce chocolate chunks
- 1 cup ChocoMaker mini marshmallows decorating candies
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add flour and mix well.
- Stir in chocolate chunks, mini marshmallows and walnuts.
- Using a 2-inch cookie scoop, place on prepared baking sheets
- Bake for 8-9 minutes.
- Remove from the oven and let sit on the cookie sheet for a few minutes, then remove cookies and place on a wire rack to cool.
Notes
Storage
- Store at room temperature in an airtight container for up to a week.
- Wrap cookies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Your butter should be fully softened but not warm for the best results.
- Bring your eggs to room temperature before using them for the easiest mixing and best texture.
- Mix your dough until the wet and dry ingredients are incorporated, but don't overdo it. Overmixing activates the gluten in the flour and creates tough cookies.
- Your cookies will be a bit underdone in the center when you remove them. You want that. Carryover cooking time from the heat of the pan will finish your cookies to soft, chewy perfection.
- Baking times were based on a light metal pan. If you use a dark pan, reduce the time by about a minute.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 77mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 122IU | Calcium: 13mg | Iron: 1mg