Rocky Road Chocolate Cookies

Name: Rocky Road Chocolate Cookies
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 20
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 355 milliliters bittersweet chocolate chips; 158 milliliters cocoa powder (I used a mix of natural and Dutch); 2 larges eggs; 255 grams cups all-purpose flour; 355 milliliters granulated sugar; 473 milliliters mini-marshmallows; 237 milliliters broken toasted pecans; 1 teaspoon salt; 118 milliliters semisweet chocolate chips; 158 milliliters sour cream; 2 Tbsps unsalted butter; 2 teaspoons pure vanilla extract; 2 teaspoons boiling water

You can never have too many dessert recipes, so give Rocky Road Chocolate Cookies a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 20 servings with 293 calories, 5g of protein, and 13g of fat each. A mixture of semisweet chocolate chips, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 22 minutes.

Instructions

Preheat oven to 350 degrees F.Sift the flour, cocoa, baking powder and salt together 3 times. Set aside.Using an electric mixer, beat the butter on medium speed until creamy and lightened in color, about 2 minutes.

Ingredients you will need

Baking Powder

Butter

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Oven

Add the sugar and beat 1 minute longer.

Ingredients you will need

Sugar

Add the eggs and mix until combined.

Ingredients you will need

Egg

Mix in the sour cream and the vanilla.Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until blended. Using a large rubber spatula, fold in the pecans and chocolate chips.Using about a quarter cup measure, shape dough into mounds and place 3 inches apart onto parchment paper or Silpat lined cookie sheets.

Ingredients you will need

Chocolate Chips

Sour Cream

Vanilla

Mounds Bar

Pecans

Dough

Equipment you will use

Baking Paper

Baking Sheet

Spatula

Blender

Bake for 12 minutes or until just starting to set on top.

Equipment you will use

Oven

Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly underbaked.

Ingredients you will need

Mini Marshmallows

Marshmallows

Equipment you will use

Oven

Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula.

Ingredients you will need

Equipment you will use

Baking Sheet

Spatula

Remove to a wire cooling rack set over a jelly roll pan or a sheet of wax paper.Glaze the Cookies

Ingredients you will need

Glaze

Jelly

Roll

Equipment you will use

Wire Rack

Wax Paper

Frying Pan

Combine the chocolate chips and the butter in a medium bowl set over a pan of simmering water. Melt together, stirring occasionally. [Or microwave for 30 seconds or so]

Ingredients you will need

Chocolate Chips

Butter

Water