Levain Bakery is famous for its oversized, decadent cookies, and their Rocky Road variety is no exception. These cookies are a delightful combination of rich chocolate, chewy marshmallows, and crunchy nuts, perfectly balanced with a soft and chewy texture on the inside and slightly crisp on the outside. Inspired by the classic Rocky Road ice cream, this cookie variation brings all the flavors of the beloved dessert into a warm, gooey treat. Made with high-quality ingredients and a unique baking method, Levain Bakery’s Rocky Road cookies have gained a cult following, with many eager to recreate them at home. Whether you’re a fan of traditional chocolate chip cookies or looking for a new indulgent twist, these cookies offer the ultimate comfort food experience. The combination of chocolate, marshmallows, and nuts makes each bite a perfect mix of sweet, salty, and rich, making it a hit for anyone with a sweet tooth.
The History of Levain Bakery Rocky Road Cookies
Levain Bakery was founded in 1994 by Pam Weekes and Connie McDonald in New York City’s Upper West Side. What began as a small bakery quickly grew into a beloved institution, thanks to its iconic, thick, and gooey cookies. While Levain Bakery is known for a variety of cookie flavors, their Rocky Road cookies stand out for their unique combination of chocolate, marshmallows, and walnuts—ingredients that mimic the flavors of the popular Rocky Road ice cream. The bakery’s secret to success lies in their method of baking: large, dough-heavy cookies that are baked for a shorter time, ensuring they remain soft and chewy in the middle while crisp on the edges. The Rocky Road flavor, introduced in the early days of the bakery, has remained a fan favorite, evoking nostalgia while offering something new and indulgent. Levain’s cookies have become so iconic that many home bakers have attempted to recreate the recipe, resulting in a wide array of versions inspired by the original Rocky Road cookie.
Ingredients Breakdown
- 1 ½ cups (180g) all-purpose flour – forms the structure of the cookie dough.
- ½ teaspoon baking powder – helps the cookies rise and become soft and chewy.
- ¼ teaspoon baking soda – works with the baking powder to create the perfect texture.
- ½ teaspoon salt – enhances the flavor of the chocolate and balances the sweetness.
- ½ cup (115g) unsalted butter, at room temperature – adds richness and moisture to the dough.
- ¾ cup (150g) packed brown sugar – contributes to the cookie’s chewy texture and caramel-like flavor.
- ¼ cup (50g) granulated sugar – adds sweetness and a slight crispiness to the cookie’s edges.
- 1 large egg – binds the dough and helps create a soft, chewy texture.
- 1 teaspoon vanilla extract – enhances the overall flavor profile of the cookie.
- 1 ½ cups (250g) semi-sweet chocolate chips – provides that rich chocolatey goodness in every bite.
- 1 cup mini marshmallows – for that iconic Rocky Road marshmallow experience.
- 1 cup chopped walnuts – adds a satisfying crunch and complements the sweetness of the chocolate and marshmallows.
- Optional: ½ cup mini chocolate chips – for extra chocolatey richness and texture.
Step-by-Step Recipe
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the chocolate chips, mini marshmallows, and chopped walnuts until evenly distributed.
- Scoop out generous portions of dough (about ¼ cup each) and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each dough ball slightly with the palm of your hand to create a thick, round shape.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown, but the centers remain soft and slightly underbaked.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Tips for the Perfect Levain Bakery Rocky Road Cookies
Use room-temperature butter to ensure a smooth and easy mixing process, which helps achieve the perfect cookie texture.
Do not overmix the dough once the dry ingredients are added; overmixing can result in dense cookies.
For the best texture, scoop large portions of dough (about ¼ cup each) to mimic Levain Bakery’s signature oversized cookies.
Bake the cookies just until the edges are golden and the centers are soft to maintain that signature chewy texture.
If you want a stronger chocolate flavor, use a mix of semi-sweet and dark chocolate chips.
To enhance the crunch and flavor of the walnuts, consider lightly toasting them in the oven before adding them to the dough.
To create a gooey, marshmallow-filled center, place a few extra mini marshmallows on top of each cookie dough ball before baking.
Variations and Customizations
While the Levain Bakery Rocky Road cookie is a fan favorite, you can easily adjust the recipe to suit different tastes. For a twist, swap out the walnuts for other nuts like almonds or pecans. You could also use different types of chocolate chips, such as milk or dark chocolate, depending on your preference. If you’re not a fan of walnuts, you can substitute them with another crunchy element, like crushed graham crackers or toffee bits, for added texture. To make the cookies more decadent, add a drizzle of caramel sauce on top after baking, or sprinkle sea salt over the cookies to create a sweet-and-salty flavor profile. For a more indulgent version, mix in peanut butter chips or add a layer of peanut butter between the cookie dough layers. You can even make these cookies gluten-free by using a gluten-free all-purpose flour blend instead of regular flour.
Health Considerations and Nutritional Value
Levain Bakery Rocky Road cookies are undeniably indulgent, offering a hefty dose of calories and sugar in each bite. Each cookie typically contains about 400-500 calories, depending on size and specific ingredients used. With a good amount of fat from butter and chocolate, they can be quite rich in saturated fat. While these cookies are not the healthiest option, they can be enjoyed in moderation as an occasional treat. To reduce the calorie count, consider making smaller cookies, or substituting some of the butter with a lower-fat alternative. You can also swap out some of the sugar with natural sweeteners like stevia or maple syrup for a slightly healthier option. For those with dietary restrictions, try using gluten-free flour or dairy-free substitutes to make these cookies more accessible.
FAQ
Can I use regular-sized marshmallows instead of mini marshmallows? Yes, you can cut regular-sized marshmallows into smaller pieces to use in the recipe, though mini marshmallows work best for even distribution throughout the dough.
Can I freeze the cookie dough? Yes, you can freeze the cookie dough! Simply scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to an airtight container or bag for storage. Bake the frozen dough at 375°F for 12-14 minutes.
Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer works perfectly for this recipe. Just be sure to cream the butter and sugar until light and fluffy before adding the other ingredients.
Can I omit the nuts in this recipe? Absolutely! If you prefer a nut-free version, simply leave out the walnuts, or substitute them with other mix-ins, such as chocolate chunks or dried fruit.
Can I make these cookies smaller? Yes, you can make the cookies smaller by using a tablespoon to scoop the dough. Adjust the baking time to 8-10 minutes for smaller cookies.
How can I store leftover cookies? Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Levain Bakery Rocky Road Cookies
Ingredients
- 1 cup cold butter cut into cubes
- 1 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup cake flour*
- 1 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups semi-sweet chocolate chips
- 2 cups mini marshmallows
- 3/4 cup cashews roughly chopped
Instructions
- Preheat the oven to 410°F (210°C). In a large mixing bowl, cream together the cold butter, brown sugar, and granulated sugar, and mix for at least 4 minutes, or until the mixture is light and creamy.
- Add the eggs and vanilla extract, and continue mixing for an additional minute.
- Next, fold in the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt until combined. Stir in the semi-sweet chocolate chips, mini marshmallows, and chopped cashews.
- Roll the dough into large balls, about 5 to 6 ounces each, and place them on a parchment paper-lined baking sheet. It’s recommended to use a light-colored baking sheet for even baking.
- For a more gourmet look, top each cookie with a few extra chocolate chips and marshmallows, gently pressing them into the dough.
- Bake the cookies for 9-11 minutes. After removing them from the oven, if the marshmallows are melting too much around the edges, use a small brownie spatula to gently push the edges towards the center while they cool. This helps to shape the cookies into a perfect rocky road form.
- Allow the cookies to rest for 15 minutes on the baking sheet to set before removing them.