.Suitable for freezing
10minutes cooking time
.200 C°, 400 F°, Gas Mark 6
For the Cookies
- 55g Butter
- 40g Dark chocolate chips
- 100g Billington's light muscovado sugar
- 1 Egg
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 100g Allinson's plain white flour
- 0.5 tsp Baking powder
- 0.25 tsp Salt
- 60g Walnuts
- 25g Mini marhsmallows
- 40g White chocolate chips
- Baking tray
Step 1:Preheat the oven to 200'c/180'c fan oven/ gas mark 6.
Step 2:In a small saucepan, melt together the butter and the dark chocolate chips.
Step 3:Remove from the heat and set aside to cool once it's all melted together.
Step 4:In a separate bowl, mic together the melted chocolate mixture with the light muscovado sugar, egg and vanilla extract.
Step 5:Sift together the flour, baking powder and salt in a separate bowl and then add this to the chocolate mixture mixing together until fully incorporated.
Step 6:Sift in the white chocolate chips and the walnuts.
Step 7:Using a spoon, drop walnut (in shell) sized pieces on to a baking tray which is lined with parchment paper (Make sure you leave enough room between each ball as these will spread apart when baking).
Step 8:Bake 8-10 minutes (8 if you prefer them slightly chewy, 10 if you're more into a crunch). Bring them out of the oven and while they're still soft, add a few marshmallows to the top of each. Transfer these to a wire cooling rack.Storage & ConsumptionStore in an airtight container and consume within 3 days.
These cookies are a twist on the classic rocky road and classic cookie. We've merged them together to make a soft, chewy cookie filled with everything you'd get if you were making a rocky road
This recipe is courtesy of Baking.com