Author Notes: this is quite possibly the best base dough you can use for chocolate chip cookies. for this particular recipe i used marshmallows & milk chocolate chunks hence “rocky road”.. but don’t be afraid to make your own version! cranberry & white chocolate, coconut & dark chocolate chunk, mars bar… AH i’ve said too much! can’t give away all my secrets:) note: i undercook these slightly so they are softer, chewier, and slightly raw tasting because… cookie dough. —modest marce
Makes: 24 cookies
Ingredients
-
3.5
cups flour
-
1 1/4
teaspoons baking soda
-
1 1/2
teaspoons baking powder
-
1 1/2
teaspoons salt
-
1
cup unsalted butter, softened
-
1 1/4
cups light brown sugar
-
1
cup raw sugar
-
2
eggs
-
2
teaspoons pure vanilla extract
-
300
grams milk chocolate, chopped
-
1
cup mini marshmallows
Directions
- preheat oven to 325 degrees.
in the bowl of a stand mixer, cream butter, brown sugar, and raw sugar until light and fluffy.
- add eggs one at a time, followed by vanilla extract.
- in a separate bowl mix flour, baking soda, baking powder, and salt. sift slowly into wet ingredients.
- wrap in cling wrap and let the dough rest in the fridge for minimum an hour, but for best results over night.
- once dough is rested, roll into desired cookie size and bake for 8-12 minutes (once edges just slightly brown)
/f74e779e-76bc-4c76-bc51-b072a3846113--rocky_road_cookies_ii.jpg "rocky road cookies. 2")
