I’ve always liked cookies that had a meringue texture.. you know, the ones that are light and fluffy with a crunchy exterior? These rocky road cookies are just that. I give you day 4 of my 12 days of cookies!
These have nuts in them, but if you’re allergic, feel free to completely leave them out. That won’t affect the texture much, so don’t stress over it.
I always get worried when I’m mixing if there’s such a thing as “over whipping” the batter. I stuck pretty true to the recipe and timed my whipping. They turned out perfect.
This is where a stand mixer comes in handy the most. Just turn the button on and let the machine do its thing. 
Recipe from Momables.
Rocky Road Cookies
Ingredients
- 2 cups dark chocolate chips, divided
- 6 tablespoons butter
- ¾ cup flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- ⅔ cup sugar
- 1½ teaspoons vanilla extract
- ½ cup marshmallows
- 2 cups chopped walnuts
Directions
- Melt 1 cup of the chocolate chips with the butter in the top of a double boiler until smooth. Remove from the heat, and let it cool to room temperature.
- Preheat the oven to 325F. Line cookie sheet pans with silpat and set aside.
- In a large bowl, beat the eggs, sugar, and vanilla until thick and light yellow, about 2 minutes.
- Gradually stir in the flour, cocoa, salt, baking powder, and cooled chocolate. Beat for a minute.
- Fold in the remaining 1 cup chocolate chips, the marshmallows, and the nuts.
- Drop a tablespoon of batter onto the prepared cookie sheet pans about 2 inches apart.
- Bake for approximately 10 minutes, or until just firm.
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