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Levain Bakery Rocky Road Cookies

These Levain Bakery Rocky Road Cookies are thick, gooey, and packed with rich chocolate chunks, soft marshmallows, and crunchy walnuts. Inspired by the famous New York bakery-style cookies, this recipe creates oversized, bakery-quality treats with crisp edges and soft, fudgy centers. If you love thick bakery style cookies with bold flavor and indulgent texture, this easy dessert recipe will quickly become your go-to for homemade cookies.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 Cookies
Ingredients Method Notes

Ingredients
  

  • 1 cup cold unsalted butter cubed
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chunks
  • 1 cup mini marshmallows
  • ¾ cup chopped walnuts

Method
 

  1. Preheat Oven
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Cream Butter and Sugar
  4. In a stand mixer, beat cold cubed butter with brown sugar and granulated sugar until just combined. The mixture should remain slightly chunky.
  5. Add Eggs
  6. Mix in eggs one at a time until incorporated.
  7. Combine Dry Ingredients
  8. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  9. Gradually add dry ingredients into the wet mixture until just combined. Do not overmix.
  10. Fold in Mix-Ins
  11. Gently fold in chocolate chunks, marshmallows, and chopped walnuts.
  12. Shape Dough
  13. Divide dough into large 5–6 ounce portions. Keep them tall and round—do not flatten. This helps create thick bakery style cookies.
  14. Place dough balls onto prepared baking sheet, spacing them apart.
  15. Bake
  16. Bake for 9–11 minutes. The edges should be set while the centers remain soft.
  17. Let cookies rest on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Use cold butter to maintain thickness.
Slightly underbake for gooey centers.
For smaller cookies, reduce baking time to 7–8 minutes.
Store in an airtight container for up to 3 days.
Reheat for 10–15 seconds in the microwave to restore softness.
Freeze unbaked dough balls for up to 3 months. Bake from frozen and add 1–2 minutes to baking time.