Introduction
Levain Bakery in New York City is legendary for its colossal, thick, and perfectly underbaked cookies. This recipe takes that signature structure—crisp edges, gooey center—and marries it with the nostalgic flavors of Rocky Road. These Levain-style Rocky Road Cookies are rich, deeply chocolatey, studded with crunchy walnuts or pecans, and feature pockets of melted, caramelized marshmallow goodness. They are truly an indulgence, designed to be massive (about 6 oz each) and deliver maximum satisfaction with every bite.
Ingredients
- 226 g (1 cup) Unsalted Butter, cold and cubed
- 175 g (¾ cup) Granulated Sugar
- 198 g (1 cup, packed) Light Brown Sugar
- 2 large Eggs, cold
- 1 tsp Vanilla Extract
- 120 g (1 cup) Cake Flour
- 180 g (1 ½ cups) All-Purpose Flour
- 40 g (⅓ cup) Unsweetened Cocoa Powder (Dutch process preferred)
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 170 g (1 cup) Semi-sweet Chocolate Chips or Chunks
- 110 g (1 cup) Chopped Walnuts or Pecans
- 80 g (3 cups) Mini Marshmallows (do not use large marshmallows)
Step-by-step Preparation
- Prepare the Dry Ingredients: In a medium bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking powder, and salt. Set aside. Using both types of flour is key to achieving the signature Levain thickness and tenderness.
- Cream the Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the cold, cubed butter with the granulated and brown sugars on medium speed for about 2 minutes. The mixture should be creamy but not overly fluffy; avoid incorporating too much air, which can cause the cookies to spread.
- Add Wet Ingredients: Beat in the cold eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed.
- Combine and Mix-Ins: Reduce the mixer speed to low. Gradually add the dry ingredient mixture until just combined. Fold in the chocolate chips and chopped nuts. Finally, gently fold in the mini marshmallows using a spatula. Overmixing the marshmallows will cause them to dissolve into the dough.
- Portion and Chill the Dough: Use a large ice cream scoop or scale to portion the dough into 170 g (6 oz) balls. Roll them lightly and place them on a parchment-lined baking sheet. Crucially, refrigerate the dough balls for at least 2 hours, or preferably freeze them for 30 minutes. Baking from cold is essential for thickness.
- Bake the Cookies: Preheat your oven to 400°F (200°C). Place 4-5 chilled dough balls onto a baking sheet, spacing them well apart. Bake for 15–18 minutes. The edges should look set, but the center must still appear soft and slightly underdone.
- Cooling: Remove the cookies from the oven and let them cool completely on the baking sheet for at least 15 minutes before moving them to a wire rack. This allows the centers to finish cooking and setting without losing their gooey texture.
Nutritional Information
Due to their size and rich ingredients, these Levain-style cookies are high in calories. Each 6 oz serving typically contains approximately 550–650 calories, 30g of fat, and 65g of carbohydrates. The inclusion of nuts provides healthy fats, fiber, and protein, while cocoa powder adds antioxidants. These cookies are best enjoyed as an occasional treat.
Storage
Baked cookies can be stored in an airtight container at room temperature for up to 3 days. To restore the gooey center, microwave the cookie for 10–15 seconds before serving. Unbaked, portioned cookie dough can be frozen for up to 3 months; bake directly from frozen, adding 3–5 minutes to the baking time.
Conclusion
These Rocky Road cookies deliver on the promise of the classic Levain experience: massive, decadent, and deeply satisfying. Serve them warm with a tall glass of cold milk or a scoop of vanilla bean ice cream. For a fun variation, try adding a tablespoon of espresso powder to the dry ingredients for a mocha twist, or substitute pretzels for the nuts for a salty-sweet crunch!