Rocky Road Chocolate Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 1/2 cups mini marshmallows
• 1 cup almonds, roughly chopped and toasted

Method

1. 1

   Preheat the oven to 350°F and line two baking sheets with parchment paper.

2. 2

   Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.

3. 3

   In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

   3:00 · Cream butter and sugar
4. 4

   Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

6. 6

   Fold in the chocolate chips and toasted almonds, reserving the marshmallows for later.

7. 7

   Cover the dough and chill in the refrigerator for 30 minutes to firm up.

   30:00 · Chill dough
8. 8

   Scoop 2-tablespoon portions of dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.

9. 9

   Bake for 9 minutes, then remove from the oven and press 5 to 6 mini marshmallows onto the top of each cookie.

   9:00 · Bake cookies
10. 10

    Return the cookies to the oven and bake an additional 2 to 3 minutes, until the marshmallows are puffed and lightly golden.

    2:00 · Bake with marshmallows
11. 11

    Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

    5:00 · Cool on sheet