While perusing recipes online, I came
across a bunch of rocky road recipes and saw one for cookies and thought “why not?”. (Plus I have a ton of marshallows I need to use). You can use whatever chocolate cookie you want. I used the Ghirardelli decadent cookies. I opted for walnuts, but you can use almonds or pecans or something else, or leave them out (although I think the nuts are an integral part of what makes rocky road – rocky road. ) this will also be my next baking video on youtube.
Cookies – 10 oz ghiradelli 60 percent cacao bittersweet chocolate chips, 2 eggs, 1/2 cup sugar, 2 sp vanilla, 1/4 cup flour (scooped from flour container into measuring cup), 1/4 tsp baking powder, 1/8 tsp dalt, 2 tbs butter, 3/4 cup chopped nuts.
Directions – whisk together eggs, sugar and vanilla.
In a separate, microwave safe bowl, melt 1 cup of chips and butter in 45 second increments until you can stir it melted, like this.
Add chocolate mixture and dry ingredients to sugar/eggs/vanilla combo. Fold in nuts and remaining chips. Chill 30 min.
Preheat oven to 350. On cookie sheet, lined with nonstick baking liner, put 2 tbs dough for each cookie, staggering 8 cookies to a sheet. Bake 10 to 15 minutes. (Depending how “done” you want your cookies). Upon removing from oven. Gently press 4 minimarshmallows on top of each cookie.
Let sit on cookie sheet 5 minutes. Transfer to a plate to cool completely.
Frosting – 2 cups powdered sugar, 1/4 cup baking cocoa, 4 tbs butter (melted ), hot water (up to 1/4 cup)
Directions – combine powdered sugar, cocoa and butter. Add enough water to make frosting as thick or thin as you want. Frost cooled cookies. Store in coversed container.