Levain Bakery Style Rocky Road Cookies

Levain Bakery has a special place in my heart since it was one of my special summertime treats when I was a kid. We would spend a few weekends each summer out East in the Hamptons, and on the way to Montauk we would always stop for some freshly baked Levain cookies. A couple years ago Levain came out with a Rocky Road cookie that they feature during the summer months. It is a rich, dark chocolate cookie with lots of melty chocolate chips, gooey marshmallows and crunchy cashews inside. The cookies are huge and chunky and have a slight crispness on the edges and a super fudgy, soft inside. Here is my dupe of this dangerously decadent dessert! Let me know what you think and tag me in your creations on social media @chefdaniellesepsy.

Ingredients-

12 Tablespoons (1 1/2 Sticks) of Cold Unsalted Butter (Cut into cubes)

¼ Cup Vegetable shortening (Crisco)

1 Cup Packed Dark Brown Sugar

½ Cup White Granulated Sugar

2 1/2 teaspoons Pure Vanilla Extract

1 Teaspoon Instant Espresso Powder 

2 Large Eggs

1 Cups Cake Flour (Not Self-Rising)

3/4 cup All Purpose Flour 

¾ Cup Dark Cocoa Powder, Sifted (I prefer a belgian style like Gerkins brand)

1/4 teaspoon Baking Powder 

1/2 teaspoon baking soda

¾ Teaspoon Fine Table Salt

1 1/4 cups bittersweet Chocolate Chips (Ghirardelli brand is best)

heaping 1/2 cup milk Chocolate chips (I used Hershey brand)

2 cups mini marshmallows (I used regular Jet Puff) (Note: if you use vegan mini marshmallows they will stay firm and chewy, depends on your preference)

3/4 cup lightly roasted and salted cashews , roughly chopped (you still want them fairly big) (I get mine from Trader Joes)

Steps-

1. In the bowl of a stand mixer with a paddle attachment beat together the Butter, Crisco, Dark Brown Sugar and White Sugar until lighter and creamy, about 4 minutes. Add the Vanilla and Espresso Powder and beat just until combined. 

2. Add the eggs one at a time, and beat just until combined.  

3. In a separate bowl sift together the Cake Flour, All Purpose Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt.

4. Gradually beat in the flour mixture on low speed just until combined. Scrape down the sides of the bowl to make sure it is evenly incorporated. 

5. With a wooden spoon mix in the bittersweet chips, milk chips, cashew pieces and marshmallows.

6. Using a large cookie Scoop or approx. 1/3 Cup Measuring Cup, scoop the dough into 12 equal size mounds onto a parchment lined tray. Refrigerate for at least 3 hours or ideally overnight.

8. When you’re ready to bake, preheat the oven to 400F (convection is preferred).

9. After the dough chills, place the dough mounds onto parchment lined cookie sheets at least 3 inches apart. 

11. Bake the cookies about 11 minutes or until they have cracked on the tops slightly but are still fudgy in the center. The marshmallows closest to the edges may melt and caramelize slightly so when the cookies come out of the oven, use a spatula or a large round cutter to push the edges towards the center of the cookie.

12. Allow them to cool for 10-15 minutes before enjoying!