Rocky Road Cookies are the ultimate indulgence for chocolate lovers, blending rich cocoa with gooey marshmallows and crunchy nuts into a perfectly chewy bite. This recipe offers a delightful twist on the classic cookie, ensuring a soft, fudgy texture that rivals any bakery treat. I remember the first time I made these, the aroma filled the entire kitchen, and the sheer joy of biting into a warm, melty cookie was unforgettable. These cookies are ideal for special occasions or simply to treat yourself and your loved ones to a moment of pure bliss. They truly embody comfort and decadence in every single bite.

⏱ Time: 25 min
👥 Servings: 18-24
📊 Level: Easy
🥗 10 ingredients
Chewy Chocolate Chunk Cookies - rocky road cookies - Rocky Road Cookies: bake these irresistibly chewy and fudgy cookies loaded with chocolate chunks, marshmall

Chewy Chocolate Chunk Cookies

Rocky Road Cookies: bake these irresistibly chewy and fudgy cookies loaded with chocolate chunks, marshmallows, and walnuts. Perfect for any sweet craving.
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Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups semi-sweet chocolate chunks
  • 2 tablespoons unsalted butter
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¼ cup (30 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt

Method
 

  1. Preheat oven to 325°F. Line two cookie sheets with parchment paper.
  2. In a medium microwave-safe bowl, add 1 cup of the semi-sweet chocolate chunks and the butter. Heat in the microwave for 15 seconds. Stir and then heat for another 15 seconds. Stir. If the chocolate is mostly melted do not heat again.
  3. While the chocolate is cooling, add granulated sugar, eggs, whole milk, and vanilla extract to a large bowl. Whisk well until they are completely incorporated, light, and airy.
  4. Add the slightly warm melted chocolate to the egg mixture and whisk continuously until fully combined and smooth.
  5. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the remaining chocolate chunks.
  8. Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving space between them. Bake for 10-12 minutes, or until edges are set but centers are still soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

– For the perfect chew, do not overbake the rocky road cookies; they should still look slightly soft in the center when you pull them out. They will continue to set as they cool.
– To prevent marshmallows from burning, you can add them during the last 3-5 minutes of baking, or gently press them into the tops of the cookies halfway through.
– Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For the perfect chew, do not overbake the rocky road cookies; they should still look slightly soft in the center when you pull them out. They will continue to set as they cool.
  • To prevent marshmallows from burning, you can add them during the last 3-5 minutes of baking, or gently press them into the tops of the cookies halfway through.
  • Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness and chewiness.

These Rocky Road Cookies are a guaranteed hit, offering a delightful combination of textures and flavors. Experiment with different types of nuts or chocolate for your own unique twist. Happy baking!

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