Chewy Double Chocolate Rocky Road Cookie

Want a refresher on how to make this?

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Makes 16-20 | Bake: 18-20 min | Oven: 350°

INGREDIENTS

• 2 cups all purpose flour

• 1 ¼ cup dark cocoa powder

• 2 teaspoons salt

• 2 teaspoons baking soda

• 2 sticks room temperature butter

• 1 cup granulated sugar

• 1 cup light brown sugar

• 2 whole eggs

• 1 tablespoon vanilla extract

• 7 ounces dark chocolate, cut into chunks (or dark chocolate chips)

• 3/4 bag mini vegan marshmallows

• 1 cup chopped roasted salted almonds

• Flakey sea salt to finish

INSTRUCTIONS

Prepare Your Trays and Oven

Turn the oven to 325° F and line two baking trays with parchment paper.

Make Your Dough

Sift the flour, cocoa powder, salt, and baking soda together into a medium bowl and set it aside.

In the bowl of a stand mixer fitted with a paddle, beat the butter and both sugars on medium high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl then add the eggs, one at a time, giving the first one about 1 minute to incorporate before adding in the second.

Scrape the sides of the bowl down, then add the vanilla and beat it for one more minute. Add in the sifted dry goods and mix on low speed just until no more dry flour mix remains.

Add in the chocolate, almonds and marhsmallos and mix on low just to incorporate them evenly.

Bake the Cookies

Scoop the dough into even balls, then garnish with additional chocolate, marshmallows and almonds if desires. Refrigerate for at least 30 minutes before sprinkling the tops of each cookie with a good pinch of flakey sea salt. Bake for 16-18 minutes or just until the edges are slightly crispy and the middle is still soft.

Allow to cool fully before serving

Pro tip: These can be made up into scooped balls and frozen to take out as needed. You can bake from frozen and they will take about 22-25 minutes, or let them thaw for 30 minutes before baking as directed above.