Ingredients
Equipment
Method
- Step 1: Prep Your Station: Preheat your oven to 410°F (210°C). Line your baking sheets with parchment paper.
- Step 2: Cream the Butter & Sugars: In the bowl of your stand mixer fitted with the paddle attachment (or use a hand mixer and a large bowl!), add the cold cubed butter, packed light brown sugar, and granulated sugar. Cream them together on medium speed for about 2 minutes until the texture resembles wet sand.
- Step 3: Add the Eggs & Vanilla: Crack in your cold eggs, one at a time. Mix well after each addition, scraping down the sides of the bowl if needed. Once the eggs are incorporated, mix in the vanilla extract.
- Step 4: Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking ensures everything is evenly distributed.
- Step 5: Combine Wet & Dry: With your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined, stopping as soon as you see no more dry streaks. Do not overmix.
- Step 6: Fold in the Goodies: Take your spatula and gently fold in the semi-sweet chocolate chips, mini marshmallows, and chopped nuts. Fold just until they are evenly distributed throughout the dough.
- Step 7: Portion the Dough: Using a large cookie scoop (about 6 ounces or 170g, which is roughly 1/3 to 1/2 cup of dough per cookie!) or your hands, form the dough into large balls. Don't flatten them; leave them tall and round.
- Step 8: Place on Baking Sheets: Place the large cookie dough balls onto your prepared baking sheets. Leave plenty of space between them, perhaps only 4-6 cookies per standard sheet, as they spread a bit.
- Step 9: Bake 'Em! Bake in your preheated 410°F (210°C) oven for 9-12 minutes. Watch them carefully; you want the edges to look set and slightly golden, but the centers should still look very soft and possibly a little underdone. This is key for that gooey middle after they cool slightly.
- Step 10: Cool Down: Let the cookies cool on the baking sheets for at least 15 minutes before attempting to move them. They continue to set up on the hot pan. After 15 minutes, you can carefully transfer them to a wire rack to cool completely (if you can wait that long!).
Notes
Substitutions & Additions: Not a fan of walnuts or pecans? Try chopped almonds or even skip the nuts if you have allergies. Use milk chocolate chips, dark chocolate chunks, or even white chocolate chips. While mini marshmallows work best, you could try chopping up larger ones. Feel free to fold in other rocky road inspired treats like a sprinkle of sea salt on top before baking, caramel bits, or even chopped pretzel pieces.
Tips for Success: Seriously, don't skip using cold butter and eggs. It makes a difference in the texture. Stop mixing the dry ingredients as soon as they are incorporated. That large size is what gives them that amazing thick, gooey center. Don't flatten the dough balls. Trust the timing; they will look underbaked in the center when you pull them out. Let them cool on the hot pan for the full 15 minutes.
How to Store It: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For that fresh-baked gooeyness, you can pop a cookie in the microwave for 10-15 seconds. You can also freeze the baked cookies for up to 3 months in a freezer-safe bag or container after freezing in a single layer on a baking sheet. You can also form dough balls and freeze them, then bake from frozen, adding 2-4 minutes to the baking time.