Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, toast in an oven preheated to 170°C for about 10 minutes, and let cool.
Melt the butter completely.
In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Valrhona cocoa powder, ground hazelnuts, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
Add the dark chocolate, marshmallows, and toasted walnuts and mix lightly.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 180–200g portions.
Place the portions on the baking sheet and press a few more marshmallows on top.
Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
Sprinkle a little coarse salt over the cookies before they cool.
Tips
Mixing ground hazelnuts into the dough makes the whole cookie nuttier and more flavorful.
Freezing the marshmallows for 2–3 hours before using them keeps them from spreading as much in the oven.
Rocky Road Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 80g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 330g
- cocoa powder 100g, Valrhona
- hazelnuts 80g, ground
- baking soda 12g
- cornstarch 20g
- salt 3g
- dark chocolate 150g, Callebaut
- marshmallows 100g, for the dough
- walnuts 80g
- salt a little coarse salt, such as Guérande salt (for topping)
Instructions
1. Preheat the oven to 200°C.
2. Blanch the walnuts in boiling water for about 1 minute, rinse in cold water, and drain in a sieve. Pat them dry, toast in an oven preheated to 170°C for about 10 minutes, and let cool.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, sugars, and honey, and mix until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, Valrhona cocoa powder, ground hazelnuts, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the dough and mix by cutting through it with the spatula held upright. Keep mixing until no dry flour is visible.
8. Add the dark chocolate, marshmallows, and toasted walnuts and mix lightly.
9. Refrigerate the dough for 30 minutes to rest.
10. Divide the rested dough into 180–200g portions.
11. Place the portions on the baking sheet and press a few more marshmallows on top.
12. Put the cookies in the oven preheated to 200°C, lower the temperature to 185°C, and bake for 10–13 minutes.
13. Sprinkle a little coarse salt over the cookies before they cool.
https://hong-recipe.pages.dev/en/recipes/rocky-road-cookie/
Hong's Recipe