Friday, June 13, 2014

Rocky Road Cookies

This recipe is from Carole Walker's "Great Cookies" cookbook.

Printable Version
2 cup all-purpose flour
2/3 cup cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly firm
1 1/2 cups sugar
2 large eggs
2/3 cup buttermilk or sour cream
2 teaspoons pure vanilla extract
1 1/2 cups almonds
1 1/2 cups semisweet chocolate chips
2- 2 1/2 cups mini-marshmallows
1/2 cups semisweet chocolate chips
2 tablespoons unsalted butter
2 tablespoons boiling water
Heat oven to 350 degrees F.
Sift or stir together flour, cocoa powder, baking powder, salt and baking soda. Set Aside.

Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream and beat 1 minute longer. to combine well. Add the eggs one at a time, making sure to beat well after each addition. Add vanilla.

Reduce speed to low, and add the dry ingredients, alternating with the buttermilk or sour cream. Start and end with the dry ingredients. Mix just until blended. Using a rubber spatula, fold in the almonds and chocolate chips.

Using a small ice cream scoop, portion out 6-8 cookies in mounds onto parchment lined cookie sheets Space them out evenly. Bake for 10 minutes, or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly under baked.
Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack. I baked the cookies a total of about 10 min. removing the at about 8 min. to put the marshmallows on the cookies to return to the oven for another 2 minutes.

Combine the chocolate chips and butter in a bowl set over a pot of simmering water. Melt together, stirring occasionally. Add the boiling water, 1/2 teaspoon at a time, to thin to a pouring consistency. Using a spoon or squeeze bottle, drizzle the glaze over each cookie. Let stand on the cooling racks until the glaze sets. Store in airtight containers, layer between sheets of wax paper for 5 days. Can be frozen.

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