I've been on the hunt for the perfect rocky road cookie recipe for literally years now, and I wish I could say I'm exaggerating. The mixture is either too lumpy, or too soft, or the marshmallows melt all over the place, becoming nothing more than a crisp and burnt caramel.
These ones though are perfectly soft in the middle, with a crispy edge. The marshmallows sit just perfectly on and in the cookie, without too much caramelising, and there's the right balance of sweetness between the ingredients. The essential ingredient, in my opinion? Browned butter. An extra step that'll take you 15 minutes at most, but worth every minute to add a nice sophisticated layer of flavour to your cookies.
The recipe will make around 18 cookies.
Ingredients
178gr salted butter
100gr white sugar
100gr brown sugar
5 tbsp double cream
1 tspn vanilla paste (or 1 tbsp vanilla essence)
1 1/2 tspn bicarbonate of soda
1 egg
280gr plain flour
100gr dark chocolate
60gr walnuts
50gr mini marshmallows
Method
1. Making the browned butter. This needs to be made an hour or so ahead. Cut the butter into cubes, and place in a small saucepan over medium-low heat. Allow to melt, stirring occasionally, and turn the heat down to low heat. Keep stirring as it comes to a boil. The butter will start to foam up, and around double in size - keep stirring so the fat doesn't burn at the bottom of the pan. As it starts to foam, the butter should start to get a bit of an amber hue to it. Take the butter off the heat, as it'll burn quickly. Decant into a small container and stick it in the fridge for around an hour, or until just about solid - ideally it shouldn't harden entirely, as the softer it is, the easier it'll be to cream. If you use it melted, it'll likely make the cookies quite oily.
2. Making the cookies. Roast the walnuts in the oven until golden.
3. In a large bowl, cream the sugars and browned butter together until light and fluffy. Add the double cream and whisk.
4. Add the vanilla paste, bicarbonate of soda, and egg until well combined. Start adding the flour a few tablespoons at a time, whisking to combine after each addition.
5. Chop the walnuts and dark chocolate roughly. They're ideally nice and varied in size, which will allow for pooling chocolate on top of the cookie. Fold the walnuts, dark chocolate, and mini marshmallows into the cookie dough. (Try not to eat the cookie dough raw).
6. Line a tray with baking paper (one you're happy to leave in the fridge for a few hours), and roll around 2-3 tablespoons of the mixture into balls, setting them next to each other in the tray. No need to leave space for the time being, as these will be placed in the fridge for at least an hour, and ideally, overnight.
7. Once you're ready to bake the cookies, preheat the oven to 170 degrees celsius, and line a tray with baking paper. Do not skip this step, as due to the marshmallows, having that layer of greaseproof paper is essential. Set no more than 6 cookies on the baking tray, and less if the tray is small. The cookies will need space to spread.
8. Bake for around 12-15 minutes, rotating trays halfway through if baking multiple batches at a time. Allow to cool on a cooling rack.
Recreating this recipe? Tag me on instagram @juliawgr!
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