Rocky Road Triple Threat Chocolate Chip Cookies

My second baking experience with a recipe found in The Pastry Queen's cookbook and it was a fantastic experience indeed.

These cookies are filled with nuts, 3 kinds of chocolate and mini-marshmallows. They almost have a meringue texture on the outside and are filled with richness and crunch on the inside.

They have minimum flour and use 3 eggs as the glue to keep all these lovely goodies together to form one gorgeous cookie.

LET'S GET STARTED !

The recipe can also be found in this amazing cookbook; page 128

To begin, you need to toast two kinds of chopped nuts in your oven:
walnuts and pecans for 7-9 minutes. Don't bypass this step.
Toasting the nuts adds such incredible flavor!

Now onto the chocolate! You need to have 3 types of chocolate on hand - chocolate chips, bittersweet and unsweetened. The chips are added at the last prep stage. The other 2 chocolates are melted together with butter before adding to the egg/sugar mixture.

While chopping your chocolate, go ahead and cut your mini marshmallows in half too.
The recipe calls for them to be quartered but I found they were too small.

This recipe makes quite a bit of cookies - I counted 24 large cookies
measured out with my cookie scoop.

The result: plump cookies with crackled tops.

RECIPE:

WHAT YOU NEED

2 cookie sheets lined with parchment paper then sprayed thoroughly with cooking spray
1 cookie sheet set aside for toasting nuts

1 cup chopped pecans
1 cup chopped walnuts
6 tablespoons unsalted butter
8 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet or milk chocolate chips
1 cup mini marshmallows, halved

MAKE IT

PREHEAT oven to 350F
SPREAD chopped nuts in a single layer onto an ungreased cookie sheet
TOAST 7-9 minutes until golden brown
SET aside and allow to cool completely

IN SMALL saucepan, combine chopped chocolate and butter
MELT over low heat , stirring constantly until fully melted.
SET ASIDE and allow to cool completely

IN A LARGE BOWL, combine eggs and sugar
WITH ELECTRIC MIXER, beat 3 minutes, MED speed
ADD vanilla and melted chocolate.
BEAT MED SPEED for 2 minutes
ADD flour, baking soda and salt.
MIX just until combined
STIR in chocolate chips and marshmallows
ALLOW dough to sit 20 minutes

PREHEAT oven to 350F
WITH cookie scoop or teaspoon, drop rounded mounds onto greased parchment-lined sheets
PRESS down tops of cookies slightly so they are not as peaked
COOK 11-12 minutes until cookies are no longer shiny and are starting to crack
LEAVE cookies on cookie sheet for 10 minutes then transfer with a spatula to cooling rack

Cookies are at their best if eaten within 3 days or they can be frozen, wrapped in plastic wrap then in foil, for up to 3 weeks.

ENJOY !