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You know those cookies that are so irresistible, you find yourself sneaking back into the kitchen just to “even out the edges”? That’s exactly what these Levain Bakery-Style Rocky Road Cookies have become in our house. I made them on a whim one Saturday afternoon when the kids were begging for something chocolatey, and I wanted to recreate a little of that NYC magic we experienced on a family trip a few years back. Levain Bakery left a lasting impression, and ever since, I’ve been trying to replicate that thick, gooey, over-the-top cookie bliss. And let me tell you, this recipe comes stunningly close.
What I adore most about these cookies is the texture. They’re crisp on the outside, but the inside? Oh, it’s pure molten chocolate heaven with crunchy nuts and gooey marshmallows in every bite. The combination of semi-sweet chocolate, white chocolate chunks, and toasted walnuts gives you a symphony of flavors—and yes, they’re as decadent as they look. My husband declared them “dangerous,” and the kids? They’ve asked for them three times this week already.
There’s something so comforting and nostalgic about rocky road, and transforming that into a cookie just felt right. Whether you’re baking for a weekend treat, a cookie swap, or just to satisfy that chocolate craving we all get, this recipe never fails to wow. And the best part? They freeze beautifully, so you can have bakery-style cookies whenever you want, without the NYC airfare.
Ingredients
- Wet Ingredients: 1 cup (2 sticks) cold unsalted butter, cubed
- Wet Ingredients: 1 cup packed light brown sugar
- Wet Ingredients: ½ cup granulated sugar
- Wet Ingredients: 2 large eggs
- Dry Ingredients: 1 ¾ cups all-purpose flour
- Dry Ingredients: ½ cup unsweetened cocoa powder
- Dry Ingredients: ½ teaspoon baking powder
- Dry Ingredients: ½ teaspoon baking soda
- Dry Ingredients: ¾ teaspoon salt
- Mix-ins: 1 cup semi-sweet chocolate chips
- Mix-ins: ¾ cup white chocolate chunks
- Mix-ins: 1 cup mini marshmallows
- Mix-ins: ¾ cup chopped walnuts, toasted if preferred
Instructions
- Preheat oven and prepare pans:
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- Cream butter and sugars:
- In a large bowl, beat cold butter with light brown and granulated sugars until light and creamy, about 3 to 4 minutes.
- Add eggs:
- Add eggs one at a time, mixing well after each addition until fully incorporated.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Mix dry ingredients into wet:
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in mix-ins:
- Gently fold in chocolate chips, white chocolate chunks, toasted walnuts, and mini marshmallows.
- Form and chill dough:
- Using a large cookie scoop or hands, shape dough into ¼ cup-sized balls. Chill in refrigerator for at least 30 minutes.
- Bake cookies:
- Arrange 4 to 6 dough balls per baking sheet and bake for 10 to 11 minutes until edges are set but centers appear soft.
- Cool before serving:
- Let cookies rest on baking sheet for 10 minutes before transferring to a wire rack to cool completely or serve warm.
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Tips
Chilling dough prevents spreading and results in thick, bakery-style cookies. Slightly underbaked centers are intentional for a gooey texture that firms while cooling. Toasting nuts enhances their flavor and adds crunch. Customize mix-ins with dark chocolate, peanut butter chips, or caramel bits for variation.
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Equipment
- Stand mixer or hand mixer
- Baking sheets
- Parchment paper
- Large cookie scoop (¼ cup size)
Allergy Information
- Contains nuts, dairy, and eggs
- Not suitable for gluten-free or vegan diets
Nutrition
- Calories: 320.5
- Carbohydrates: 40.2 g
- Fat: 17.3 g
- Protein: 4.1 g
Recipe FAQs
- → Can I use different nuts?
Pecans or almonds can replace walnuts for a similar crunch, or skip nuts for a nut-free version.
- → What if I don’t have marshmallows?
Mini marshmallows are ideal, but chopped large ones or marshmallow fluff can work, though texture will vary.
- → Is chilling the dough necessary?
Yes, chilling helps cookies hold shape and achieve the thick, bakery-style texture.
- → Can I make smaller cookies?
Yes, reduce baking time to around 9–10 minutes for smaller cookies to avoid overbaking.
- → Why do the centers look underbaked?
The centers remain slightly gooey intentionally, setting further as cookies cool for a soft texture.