One of my favorite bakeries in New York is Ovenly. They make this delicious, gluten-free seasonal cookie based on hot chocolate. It reminds me of rocky road ice cream – chocolate ice cream, nuts, chocolate pieces, and marshmallows – created in the United States in 1929 at the time of Wall Street Crash and named ‘rocky road’ given the ensuing Great Depression.
I significantly adapted Ovenly’s seasonal hot chocolate cookie recipe to make it more of a year-round rocky road-style cookie. Any cookie with marshmallows is a winner for me. It’s a fudgy, chewy and decadent treat – perhaps my favorite cookie!
In a medium bowl, whisk together almond meal, cocoa, baking soda, and salt. This is important so that the cocoa doesn’t get clumpy and that the salt and baking soda are evenly distributed. Set aside.
Beat the butter until light and creamy. Add sugars and beat about 2 minutes, until fluffy. Add eggs and vanilla, beating until combined.
Add the almond-cocoa mixture to the dough and beat until combined and smooth. Turn the mixer off and scrape down the bowl with a rubber spatula to make sure that the ingredients are evenly combined.
With the same spatula, fold in the chocolate chips, marshmallows and pecans and make sure that each is evenly distributed throughout the dough.
Refrigerate the batter, tightly covered, for at least 1 day to help the ingredients meld together and to firm up the dough to ensure that the cookie holds together when baked. I keep my dough in the refrigerator for several days as I prefer baking these cookies in small batches on demand, as they taste best warm or on the same day they are baked.
When ready to bake, preheat the oven to 160C/320F. Line a baking sheet with parchment paper.
Scoop or spoon 12 small mounds of dough (1 rounded tablespoon, weighing about 28 grams or 1 ounce) on the prepared baking sheet. Flatten the mounds with your hand or a spoon and make sure the cookies are the same size so that they bake evenly. Leave enough space between the cookies as they will spread while baking. You will have to bake the cookies in three batches, making about 36 cookies, if you decide to bake them all at once.
Bake for about 10-12 minutes, until the cookies are puffed and the edges are done and slightly cracked. The centers may look slightly underdone but the cookies will firm up (and deflate) as they cool. If you make the cookies larger, be sure to adjust the baking time.
Cool cookies completely before taking off the baking sheet and serving.
Store leftovers in an airtight container for up to a week.