Rocky Road Cookies

        
Rocky Road Cookies

.
Makes

12

Portions
.Suitable for freezing
.Preparation

10

minutes
.

10

minutes cooking time
.200 C°, 400 F°, Gas Mark 6

Ingredients

  • 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

Utensils

  • Baking tray

Method

  1. Step 1:
    Preheat the oven to 200'c/180'c fan oven/ gas mark 6.
  2. Step 2:
    In a small saucepan, melt together the butter and the dark chocolate chips.
  3. Step 3:
    Remove from the heat and set aside to cool once it's all melted together. 
  4. Step 4:
    In a separate bowl, mic together the melted chocolate mixture with the light muscovado sugar, egg and vanilla extract. 
  5. 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. 
  6. Step 6:
    Sift in the white chocolate chips and the walnuts.
  7. 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). 
  8. 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 & Consumption
    Store 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




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