Gooey Fudgy Rocky Road Cookies

Posted on by llbalanced
Gooey Fudgy Rocky Road Cookies
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    [post_date] => 2019-07-16 09:25:33
    [post_date_gmt] => 2019-07-16 15:25:33
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    [post_title] => Gooey Fudgy Rocky Road Cookies
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    [post_modified] => 2020-11-22 21:47:57
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07.16

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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TOTAL TIME :10minutes25minutes30minutes
12cookies
INGREDIENTS
  • 1/2 cup raw pecans (sub walnuts or cashews)
  • 1/2 cup monkfruit sweetener (brand/type linked below)
  • 1/3 cup coconut sugar (brand linked below)
  • 8 tablespoons/1 stick unsalted butter, melted & cooled to room temperature (sub coconut oil)*
  • 1 large room temperature egg
  • 1 teaspoon vanilla extract (brand linked below)
  • 1 cup all-purpose einkorn flour (sub gluten-free AP, AP or WW pastry)
  • 6 tablespoons dutch-processed cocoa powder* (brand linked below)
  • 1/4 teaspoon fine-grain sea salt (brand linked below)
  • 1/2 teaspoon baking soda
  • 2/3 cup semi-sweet chocolate chips (brand linked below)
  • 2/3 cup mini marshmallows or 5 regular-sized, cut into 8 pieces each (brand linked below)
  • Optional: Maldon sea salt for garnish (brand linked below)
DIRECTIONS
  1. *Tip: If the butter is cold, I find that microwaving it for 35-40 seconds will get it melted but not hot. Then I allow to cool to room temp, just a few minutes. **Look for marshmallows that do not use high-fructose corn syrup, like the brand linked at the bottom of the post.
  2. Preheat oven to 350 and add pecans to a baking sheet. Roast for 9-11 minutes, or until fragrant and slightly darkened in color. Set aside to cool in a bowl or on the counter. Line the same baking sheet with nonstick parchment paper and set aside.
  3. In the bowl of a standing mixer or in a mixing bowl if you have a hand mixer, combine monkfruit, coconut sugar and butter. Mix on medium-low speed until smooth and creamy and slightly lightened in color, approximately 1 minute. Add egg and vanilla and mix on low until just incorporated. In a separate mixing bowl, whisk together flour, cocoa powder, sea salt and baking soda. Add dry ingredients to wet and fold until just combined--it’s ok if you can still see some flour.
  4. Roughly chop cooled pecans and add them to the dough, along with chocolate chips and marshmallows. Use clean hands to incorporate ingredients into the dough. Roll dough into 12 even-sized balls, approximately ¼ cup per cookie. Keep at least 1 ½” apart on baking sheet.
  5. Bake cookies for 9 ½ - 11 minutes, until they look like they’ve just set on top (you want them almost underdone). If using Maldon salt, sprinkle a bit on top of cookies RIGHT when they come out of the oven. Allow to cool 20 minutes on the baking sheet before carefully adding to a cooling rack. Cool another 10 minutes, then enjoy! Leftover cookies will keep tightly sealed on the counter up to 4 days or frozen 4-6 months. I don’t suggest refrigerating.
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