From Cooking Club
What’s not to love about these large cookies? They’re incredibly moist and chockfull of delectable add-ins like chocolate chips, nuts and mini marshmallows. Some of the goodies are reserved for sprinkling on the cookies partway through baking to give them a Rocky Road look. If you prefer regular-size cookies, portion the dough into tablespoons and bake them for 8 to 12 minutes.
8 oz. bittersweet chocolate, chopped
8 oz. bittersweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
1/2 cup unsalted butter, cut up
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
1 cup mini marshmallows, divided
1 cup chopped pecans, divided
1 cup milk chocolate chips, divided
1. Microwave bittersweet chocolate, unsweetened chocolate and butter in medium microwave-safe bowl 1 to 3 minutes or until almost melted, stirring every 30 seconds. Stir until smooth; let stand 5 to 8 minutes or until cool, stirring occasionally.
2. Meanwhile, whisk flour, baking powder and salt in small bowl. Beat eggs and sugar in large bowl at medium-high speed 5 minutes or until pale and thick. At low speed, beat in chocolate mixture and vanilla until smooth. Beat in flour mixture just until combined. Stir in 1/2 cup each of the marshmallows, pecans and chocolate chips. Cover and refrigerate 1 hour or until firm.
3. Heat oven to 350°F. Drop scant 1/4 cup dough per cookie onto parchment paper-lined baking sheets, leaving about 3 inches between each cookie.
4. Bake 6 minutes or until the cookies begin to spread and are still moist on top. Remove from oven. Carefully sprinkle with remaining 1/2 cup each marshmallows, pecans and chocolate chips; gently press into cookies. Bake an additional 5 to 6 minutes or until edges are firm and set but center is still moist. Cool completely on parchment paper on wire rack. (Cookies can be made 3 days ahead. Store in an airtight container.)
24 (3-inch) cookies
PER COOKIE: 255 calories, 16.5 g total fat (8 g saturated fat), 3.5 g protein, 28.5 g carbohydrate, 45 mg cholesterol, 80 mg sodium, 2.5 g fiber
1. Microwave bittersweet chocolate, unsweetened chocolate and butter in medium microwave-safe bowl 1 to 3 minutes or until almost melted, stirring every 30 seconds. Stir until smooth; let stand 5 to 8 minutes or until cool, stirring occasionally.
2. Meanwhile, whisk flour, baking powder and salt in small bowl. Beat eggs and sugar in large bowl at medium-high speed 5 minutes or until pale and thick. At low speed, beat in chocolate mixture and vanilla until smooth. Beat in flour mixture just until combined. Stir in 1/2 cup each of the marshmallows, pecans and chocolate chips. Cover and refrigerate 1 hour or until firm.
3. Heat oven to 350°F. Drop scant 1/4 cup dough per cookie onto parchment paper-lined baking sheets, leaving about 3 inches between each cookie.
4. Bake 6 minutes or until the cookies begin to spread and are still moist on top. Remove from oven. Carefully sprinkle with remaining 1/2 cup each marshmallows, pecans and chocolate chips; gently press into cookies. Bake an additional 5 to 6 minutes or until edges are firm and set but center is still moist. Cool completely on parchment paper on wire rack. (Cookies can be made 3 days ahead. Store in an airtight container.)
24 (3-inch) cookies
PER COOKIE: 255 calories, 16.5 g total fat (8 g saturated fat), 3.5 g protein, 28.5 g carbohydrate, 45 mg cholesterol, 80 mg sodium, 2.5 g fiber
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