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Rocky Road Cookies   

Preparation time 15 minutes (plus at least 1 day for dough refrigeration)
Bake time 10-12 minutes
Makes about 36 cookies
 

Ingredients​

• 125 grams (1¼ cup) almond meal  
• 125 gram (1¼ cup) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¾ teaspoon sea salt
• 113 grams (1 stick, 4 ounces) butter, at room temperature
• 100 grams (½ cup) sugar
• 105 grams  (½ cup, packed) light brown sugar
• 2 eggs, at room temperature
• ½ teaspoon vanilla
• 177 grams (1 cup) mini, semi-sweet chocolate chips
• 110 grams (about 108 pieces or 3.1 ounces) mini marshmallows*
• 85 grams (3 ounces or ¾ cup) pecans, lightly toasted and coarsely chopped

* I used Dandies vegan mini marshmallows.

Method

1. Measure ingredients.
    
2. 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.
    
3. Beat the butter until light and creamy. Add sugars and beat about 2 minutes, until fluffy. Add eggs and vanilla, beating until combined. 
    
4. 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.
    
5. With the same spatula, fold in the chocolate chips, marshmallows and pecans and make sure that each is evenly distributed throughout the dough.  
    
6. 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.  
    
7. When ready to bake, preheat the oven to 160C/320F. Line a baking sheet with parchment paper. 
    
8. 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.
    
9. 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.  
    
10. Cool cookies completely before taking off the baking sheet and serving.
     
11. Store leftovers in an airtight container for up to a week.
     

The original Ovenly recipe for their hot chocolate cookie can be found here.

Published: 1 August 2022