I’ve been on a major ice-cream kick lately. I blame the fact that we live in dangerously close proximity to Sweet Rose Creamery in Brentwood. Anyone who has ever been can relate, unless you hate ice cream in which case…I dont know, I have no words for you. Rocky Road hasn’t always been my favorite flavor, but there’s something about the Rocky Road at Sweet Rose, possibly the toasted almonds or the home-made marshmallows or the perfect, creamy chocolate ice cream. Since many of their flavors are seasonal, my favorite isn’t always available and when it’s not I improvise - a few scoops of the chocolate ice cream, top it off with the toasted almonds and marshmallows toppings. Bam! Instant Rocky Road.
So that’s where the inspiration for these bad boys came from. Is it too much of a good thing? Nope. No such thing!
I’m not great at cookies, in fact my cookie baking experience is basically non-existent unless you count Toll House ready-made cookie dough. I think it’s my love for Rocky Road that made these cookies one of the best things I’ve ever baked according to my husband. Of course, the fact that the recipe was adapted from Martha Stewart helped too.
Recipe after the jump!Ingredients: 1 cup all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks 1 stick (8 tablespoons) unsalted butter 1 1/2 cups sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup toasted almond slivers 2 cups mini marshmallows Directions: Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water. Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks, almonds and marshmallows Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.