I was staring at my cupboard the week before a Macmillan Coffee Morning debating what to make. I thought about throwing a few things together and just making some rocky road but I always have to challenge myself so I decided why not make Rocky Road Cookies. I've developed a somewhat master cookie recipe so why not see how adaptable it is. The wonders of this recipe is that you make it all in one bowl and it's better if you make it ahead. You can even freeze the dough and bake the cookies last. I've made these with and without raisins as I know some people aren't a fan of them, I would argue to include them though as they add to the chewiness. Suffice to say they went down very well and quickly at the coffee morning. They don't look like rocky road though. I joked when handing them out that they looked more like potholes which they do, at least the ones in the roads.
I should note I trimmed off any melted sugar/marshmallow which pooled out from the cookies. It's perfectly edible but it does add a somewhat brittle quality to the cookie which some people might find a little too much. It's up to you!
Hands-on Time 15 minutes plus chilling (overnight)
Baking Time 16 minutes
250g Unsalted butter (softened)
225g Light brown sugar
150g Caster sugar
2 tsp Vanilla extract
2 Eggs, large
350g Plain flour
50g Cocoa powder
1 tsp Bicarbonate of soda
1 tsp Fine salt
200g Chocolate chips (recommend a minimum of 70% solids)
200g Mini marshmallows
200g Rich tea biscuits
Freestanding mixer with paddle
Baking sheet (ideally aluminium)
Add the butter and both sugars to the bowl of the mixer and beat on a medium-high speed for 5 minutes until you have a very light and fluffy mixture.
Add the vanilla and eggs and beat for a couple of seconds until combined.
Add the flour, cocoa, bicarb, and salt, and again beat for a couple of seconds until combined. Scrape the sides down using a spatula to make sure everything is incorporated.
Finally add the chocolate chips, marshmallows, and raisins.
Break up the rich tea biscuits over the bowl using your hands so you have a some bites and crumbs.
Mix one last time. You shouldn’t need to run the mixer for more than 30 seconds. The key thing is not to over-mix.
Tip the dough out onto a large piece of parchment. Form a sausage, about 7cm wide, and roll up in the parchment.
Pop the wrapped up sausage into the fridge to rest overnight.
Preheat the oven to 170°C/150°C (Fan)/325°F/Gas mark 3.
Remove the dough from the fridge.
Slice into rounds, you should be able to cut 20 discs.
Once the oven has warmed up line the baking sheet with another piece of parchment.
Place approx 6/8 discs spaced about 10cm apart from each other onto the baking parchment.
Pop the tray into the oven on a middle shelf and bake for 16 minutes.
When the time is up remove the tray from the oven. Slide the parchment carefully, with the cookies, onto the worktop. Re-line with more paper and bake your next batch.
After the cookies have rested for a couple of minutes they should be firm enough for you to transfer onto a wire rack to fully cool. Don’t forget they will get firmer as they cool, as tempting as it is to immediately eat them straight from the oven. Like some things in life, patience pays off.