Author Notes
this is quite possibly the best base dough you can use for chocolate chip cookies. for this particular recipe i used marshmallows & milk chocolate chunks hence “rocky road”.. but don’t be afraid to make your own version! cranberry & white chocolate, coconut & dark chocolate chunk, mars bar… AH i’ve said too much! can’t give away all my secrets:) note: i undercook these slightly so they are softer, chewier, and slightly raw tasting because… cookie dough. —modest marce
Ingredients
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3.5 cups
flour
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1 1/4 teaspoons
baking soda
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1 1/2 teaspoons
baking powder
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1 1/2 teaspoons
salt
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1 cup
unsalted butter, softened
-
1 1/4 cups
light brown sugar
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1 cup
raw sugar
-
2
eggs
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2 teaspoons
pure vanilla extract
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300 grams
milk chocolate, chopped
-
1 cup
mini marshmallows
Directions
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preheat oven to 325 degrees.
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in the bowl of a stand mixer, cream butter, brown sugar, and raw sugar until light and fluffy.
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add eggs one at a time, followed by vanilla extract.
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in a separate bowl mix flour, baking soda, baking powder, and salt. sift slowly into wet ingredients.
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wrap in cling wrap and let the dough rest in the fridge for minimum an hour, but for best results over night.
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once dough is rested, roll into desired cookie size and bake for 8-12 minutes (once edges just slightly brown)
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