It’s that time of year again where we trade our hot chocolate for chocolate dipped cones and snow boots for flip flops. I’m pleased to say that last weekend I went out for my first ice cream cone of the year (disclaimer: this does not count all of the ice cream I consumed out of containers at home over the winter) at Calgary’s trendiest ice cream shoppe: Village Ice Cream.
Despite planning to get my usual salted caramel in a waffle cone, that all changed when I saw that the featured flavour was rocky road.
There are those classic ice cream flavours that never seem to go out of style: double chocolate, neapolitan, and of course rocky road. Drop cookies have their classics too (chocolate chip, oatmeal raisin, macadamia nut), but after that sweet ice cream from last weekend, I had my sights set on creating just one cookie flavour: Rocky Road Chocolate Chip Cookies.
A bite into this cookie is a pleasant combination of soft, gooey, crunchy and sweet. The classic chocolate cookie acts as a smooth and just sweet enough base for the marshmallow’s sweet kick and chocolate’s rich flavour. The almonds bring in a unique flavour and crunch to the otherwise moist and soft cookie.
- 2 cups all-purpose flour
- 2/3 cups cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 4 oz semi sweet chocolate cut into chunks
- 1/2 cup marshmallows
- 1/4 cup unsalted almonds chopped
- 1 cup of unsalted softened butter
- 1 1/4 cups white sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- One – Preheat convection oven to 325 degrees.
- Two – Combine flour, cocoa powder, baking soda and salt in a bowl and set aside for now.
- Three – Carefully cut chocolate and almonds into chunks and pour into a small bowl. Add in marshmallows and gently stir so ingredients are well dispersed in the bowl. Set aside.
- Four – Combine butter and sugar until light and fluffy, then mix in eggs and vanilla.
- Five – Slowly add the flour mixture to the butter mixture and mix until well combined.
- Six – Using a wooden or plastic spoon, add in the chocolate, marshmallows and almonds mixture. Do this slowly and ensure there is an even amount of each ingredient spread throughout the dough.
- Seven – Drop by rounded tablespoons onto a prepared cookie sheet lined with parchment paper.
- Eight – Cook for 12-15 minutes then let stand on cookie sheet for an additional 5 minutes.
- The marshmallows will melt and ooze out of the cookies. I personally think this looks delicious, but if it bothers you be sure to rotate the pan a few times while baking, or make sure all of the marshmallows are embedded in the dough and not on the surface.
- If you try to remove them from the pan after a minute or two, they will fall apart. Be sure to give them the full five minutes of resting before removing.
- These cookies are begging for milk.
BRB going to find rocky road ice cream to dip these rocky road cookies into.