Rocky Road Cookies

Servings: 24 cookies

Time:

Ingredients:

1 cup (226g) unsalted butter, at room temperature

1 cup (198g) granulated sugar

¾ cup (160g) light brown sugar

2 large (113g) eggs

2 teaspoons pure vanilla extract

2¼ cups (271g) all-purpose flour

⅔ cup (57g) cocoa powder

¾ teaspoon baking soda

½ teaspoon fine sea salt

1 cup (170g) chocolate chunks

1¼ cups (60g) mini marshmallows

1 cup (170g) chopped pecans

Directions:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes.

3. Add the eggs one at a time, mixing until well combined and scraping the bowl well after each addition. Add the vanilla and mix to combine.

4. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt to combine. Add the flour mixture to the bowl of the mixer and mix to incorporate. Add the chocolate chunks, marshmallows and pecans, and mix until uniformly combined.

5. Scoop the dough into ¼-cup-size balls onto the prepared baking sheets, staggering them to allow room to spread. Press the cookies flat (about 1 inch thick) with your fingers. Bake until the cookies are just set in the center, 12 to 15 minutes. Transfer to a cooling rack to cool completely.