This recipe is divine and super easy…perhaps a little too easy!!!
35 g pecans, toasted and cooled, divided
75 g plain flour
20 g unsweetened cocoa powder, sifted, plus extra for flattening cookies
1/2 teaspoon bicarbonate of soda
A pinch of salt
75 g butter, softened
65 g light soft brown sugar
1 egg yolk
1 tablespoon milk
1/2 teaspoon vanilla extract
70 g plain chocolate chunks, divided
15 g mini white (or pink) marshmallows (about 1 cm in size) (I cut the mini marshmallows from my supermarket in half for the perfect size.)
Preheat oven to 180°C/fan 160°C/Gas 4. Line Rectangle Stone with non-stick baking paper; set aside. Roughly chop pecans on Cutting Board using Food Chopper; set aside. (Susie’s Top Tip: DON’T over chop pecans like me!! Much less rocky road than dirt track my way!!!) Combine flour, 20 g of the cocoa powder, the bicarbonate of soda and salt in Small Batter Bowl; mix well. In Stainless 2-Litre Mixing Bowl, using Bamboo Spoon, beat butter and sugar together 1–2 minutes or until mixture is light and creamy. Add egg yolk, milk and vanilla extract; beat well. Gradually add flour mixture, beating until mixture forms a stiff dough. Stir 15 g of the pecans and 40 g of the chocolate chunks into dough until well combined.
Using Small Scoop, drop 12 generous scoops of cookie dough, 4 cm apart, onto prepared baking stone (cookies will spread during baking). Dip back of scoop into extra cocoa powder; flatten cookies slightly using back of scoop. Lightly press remaining pecans and chocolate chunks into tops of cookies.
Bake 12–14 minutes or until edges of cookies are almost set. (Centres will be soft. Do not overbake.) Remove baking stone from oven to Stackable Cooling Rack; carefully slide baking paper with cookies on onto cooling rack. Immediately press mini marshmallows into tops of cookies. Leave in a cool place at least 15 minutes, then serve (with molten chocolate chunks at this stage), or cool completely before serving. (Susie’s Top Tip: BEWARE the molten chocolate when pressing the marshmallows in… its VERY HOT!!)
Yield: Makes 12 cookies
Per serving: Energy 641kJ/153kcal; Protein 1.9g; Carbohydrate 15.7g; Sugars 10.3g; Fat 9.8g; Saturated Fat 4.8g; Fibre 0.7g; Salt 0.1g
Cook’s Tip: For Giant Rocky Road Cookies, prepare as recipe directs, using 10 g mini white (or pink) marshmallows. Using Large Scoop, drop 6 level scoops of cookie dough, slightly apart, onto prepared baking stone; bake 14–16 minutes. Cool completely on baking paper; remove using Mini-Serving Spatula. Makes 6 giant cookies.
60 g plain chocolate chips can be substituted for the chocolate chunks, if desired. Use 40 g in step 1 and the remaining 20 g in step 2.
© null The Pampered Chef used under license.