|Gooey Fudgy Rocky Road Cookies|
What were your go-to weekend activities as a teenager? I'm talkin' about those years BEFORE you can drive, 13-15, when you're desperate for anything resembling independence.
For me and my best friends, that meant getting dropped off at the Green Hills Mall and entertaining ourselves within those confines. In particular, it meant wandering through Victorias Secret, hanging with boys (innocently!) outside the movie theater and eating Christie Cookies. Oh my goodness, y'all. I know I'm biased because these are MY STYLE cookies, but I think they're the absolutely g.o.a.t!
We would stop by a little cafe that sold blended coffee drinks (that were far more sugar and milk than coffee), grab our "frappes" and head to Christie Cookie. My go-to order was two chocolate-chip toffee, the biggest you have please!
And they NEVET disappointed! Similarly to Levain Bakery in NYC, CC has figured out how to make cookies gooey, even when they're completely cooled. You know, that signature "pull" when you break them apart?!
I hadn't had a Christie Cookie in years until this past weekend, I spotted a new storefront in the 12South area after dinner. At first, I was devastated not to see my favorite flavor, but then I spotted Rocky Road, which is also one of my fave ice creams.
LADIES (and gents!)—HOLY MACARONIC this cookie was sent from above!!! I made a valiant effort to enjoy it slowly, but the cookie was gone in less than a minute, and I knew I had no choice but to create something similar.
Four days and 10 rounds later, I think I've gone and done it, and these are hands-down my most-favorite cookies I've ever created. Yup, I said it! I simply cannot get enough of the textural combination of fudgy, perfectly "underbaked" insides, toasted crunchy pecans, melty chips, pillowy marshmallows and crispy edges.
Now let me be clear: these cookies are not a health food. But they are healthier (and less expensive) than the store-bought version, with sugar-free monkfruit, low-glycemic coconut sugar and stevia-sweetened chocolate chips. Plus, I use einkorn flour, which one scientific study confirms "...einkorn as a good candidate to produce bakery products with enhanced nutritional properties." (source). The gluten-protein in einkorn may also be easier to digest than modern strains of wheat, though it is NOT recommended for someone with Celiac disease (source).
If you are a lover of Rocky Road, or super-chocolatey things, or just an equal-opportunity cookie fan, I think you'll be as smitten with these babies as I am!
Lastly, if you want to see a video on how to make a batch of my Rocky Road Cookies, click HERE!
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