Amazing Levain Bakery Rocky Road Cookies Recipe

The moment you bite into a warm, gooey Levain Bakery Rocky Road cookie, it’s like stepping into dessert heaven. These cookies are oversized, indulgent, and bursting with chocolate, marshmallows, and crunchy walnuts. Honestly, they’re not your average cookie—they’re a dessert experience. I discovered this recipe after one too many cravings for Levain’s legendary cookies (and let’s face it, not everyone can hop over to New York for a cookie run). So, I set out to recreate this masterpiece at home, and after countless batches and tweaks, I’ve nailed it.

What makes these cookies so special? It’s their unapologetically chunky texture, rich chocolatey base, and the perfect balance of sweet and nutty flavors. Whether you’re baking for a crowd or just treating yourself, these cookies will have everyone asking for the recipe. Plus, they’re surprisingly easy to make, so even if you’re not a baking pro, you can whip up a batch with confidence.

Trust me when I say this recipe is worth every calorie. Grab your apron, preheat your oven, and let’s dive into the magic of Levain Bakery Rocky Road Cookies!

Why You’ll Love This Recipe

• Gooey and Decadent: These cookies are loaded with melted chocolate chunks, marshmallows, and buttery walnuts. Every bite is pure bliss.
• Easy to Make: Despite their gourmet-level flavor, you’ll be surprised at how simple they are to prepare.
• Perfect for Any Occasion: Whether it’s a holiday party, bake sale, or a cozy night in, these cookies are always a hit.
• Customizable: Don’t like walnuts? Swap them for pecans or almonds. Prefer dark chocolate? Go for it!
• Levain Bakery Vibes: They taste just like (if not better!) than the real deal. Save yourself the trip to NYC and make them at home.
• Big on Flavor and Texture: The marshmallows add a gooey softness, the walnuts bring crunch, and the chocolate ensures maximum indulgence.

These cookies aren’t just dessert—they’re a statement. They scream comfort, nostalgia, and indulgence. Plus, they’re guaranteed to become a family favorite after the first batch!

What Ingredients You Will Need

This recipe keeps things simple with a mix of pantry staples and a few extra goodies that make these cookies unforgettable. Here’s what you’ll need:

• Unsalted Butter, softened: Adds richness and helps achieve that perfect chewy texture.
• Brown Sugar: For a deep, caramel-like sweetness.
• Granulated Sugar: Balances the flavors and adds a hint of crispness.
• Large Eggs: Helps bind everything together and adds moisture.
• Vanilla Extract: Enhances the overall flavor profile.
• All-Purpose Flour: The base for these cookies. You can use gluten-free flour if needed.
• Cocoa Powder: Adds the chocolatey richness to the dough.
• Baking Powder: Ensures your cookies have that signature Levain Bakery thickness.
• Salt: Balances the sweetness and enhances flavor.
• Chocolate Chunks: Go for semi-sweet or dark chocolate for the best flavor. Chopped chocolate bars work beautifully.
• Mini Marshmallows: These melt into gooey pockets of sweetness. Don’t skip them!
• Walnuts, chopped: Adds crunch and a nutty flavor. Swap for pecans or leave them out if you prefer nut-free cookies.

Pro Tip: Use the highest-quality chocolate you can find—it makes a world of difference. And if you’re feeling adventurous, try adding a sprinkle of flaky sea salt on top before baking.

Equipment Needed

You don’t need fancy tools to make these cookies. Here’s what you’ll need:

• Mixing Bowls: A large one for wet ingredients and a medium one for dry ingredients.
• Electric Mixer: A hand mixer or stand mixer works great for creaming the butter and sugar.
• Baking Sheets: Line them with parchment paper for easy cleanup.
• Cookie Scoop: Helps portion out uniform-sized cookies.
• Cooling Racks: For cooling the cookies evenly after baking.

If you don’t have a cookie scoop, use a spoon to portion out the dough. And if you’re low on parchment paper, greasing your baking sheets lightly works too.

Preparation Method

1. Preheat your oven: Set it to 375°F (190°C). Line your baking sheets with parchment paper or silicone mats.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add eggs and vanilla: Mix in the eggs, one at a time, followed by the vanilla extract. Beat until well combined.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
6. Fold in the mix-ins: Using a spatula, gently fold in the chocolate chunks, marshmallows, and walnuts until evenly distributed.
7. Form the cookies: Scoop out 1/4 cup portions of dough and place them on the prepared baking sheets, leaving space between each cookie for spreading.
8. Bake: Bake for 12-14 minutes or until the edges are set but the centers are slightly undercooked. This ensures a gooey texture.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tip: For extra gooey marshmallows, press a few more on top of the cookies right after they come out of the oven.

Cooking Tips & Techniques

Here are some tips to ensure your Levain Bakery Rocky Road cookies turn out perfect every time:

• Don’t overmix: Overmixing the dough can make the cookies tough. Mix just until the ingredients are combined.
• Measure accurately: Baking is a science, so use measuring cups and spoons for precise measurements.
• Chilling the dough: If you have time, let the dough chill in the refrigerator for 30 minutes. It helps the flavors meld and prevents spreading.
• Use room-temperature ingredients: Softened butter and room-temperature eggs blend better into the dough for a smoother texture.
• Experiment with mix-ins: Try white chocolate chips, peanut butter chips, or dried cherries for a fun twist.

If your cookies spread too much, check your oven temperature with a thermometer—it might be running hotter or cooler than indicated.

Variations & Adaptations

Want to make these cookies your own? Here are some ideas:

• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Nut-Free Version: Skip the walnuts entirely or replace them with sunflower seeds for crunch.
• Seasonal Twist: Add crushed candy canes during the holidays or use pastel marshmallows for Easter.
• Flavor Boost: Sprinkle a pinch of cinnamon or espresso powder into the dough for extra depth.
• Vegan Adaptation: Use plant-based butter, flax eggs, and dairy-free chocolate chips and marshmallows.

My personal favorite variation? Swapping walnuts for macadamia nuts—they add a buttery crunch that pairs beautifully with the chocolate!

Serving & Storage Suggestions

These cookies are best served warm, fresh from the oven, with a glass of cold milk or a cup of coffee. For extra flair, stack them on a platter and sprinkle with powdered sugar.

To store, place the cooled cookies in an airtight container:

• Room Temperature: Store for up to 5 days.
• Freezer: Freeze for up to 2 months. Wrap individually for easy grab-and-go treats.

To reheat, pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for 5 minutes. The marshmallows will turn gooey again!

Nutritional Information & Benefits

While these cookies are definitely indulgent, they do offer some benefits:

• Estimated Calories: About 350 calories per cookie.
• Protein Boost: Thanks to the walnuts and eggs.
• Rich in Antioxidants: Dark chocolate provides a healthy dose of antioxidants.
• Dietary Considerations: Can be adapted for gluten-free and nut-free diets.

Keep in mind, these cookies are a treat, so enjoy them mindfully as part of a balanced diet!

Conclusion

If you’re craving a cookie that’s unapologetically indulgent, this Levain Bakery Rocky Road cookie recipe is your answer. It’s big, bold, and packed with chocolatey goodness that’s hard to resist. Whether you stick to the classic version or try one of the variations, you’ll find yourself reaching for another (and another!).

I love this recipe because it brings the magic of Levain Bakery right into my kitchen—it’s comfort food at its finest. So, grab your ingredients, put on some music, and bake up a batch today. I’d love to hear how they turn out! Leave a comment below or share your favorite mix-in ideas. Happy baking!

FAQs

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking.

Do I need to toast the walnuts?

It’s optional, but toasting the walnuts enhances their flavor and crunch.

Can I freeze the dough?

Yes, portion the dough into balls and freeze them. Bake straight from frozen—just add a couple of extra minutes to the baking time.

Why are my cookies spreading too much?

Your butter might be too soft, or the dough wasn’t chilled. Try refrigerating the dough next time!

Can I use regular marshmallows instead of mini ones?

You can, but cut them into smaller pieces to ensure they melt evenly and don’t overwhelm the cookies.

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