Levain Bakery Rocky Road Cookies: The Ultimate Giant Cookie Recipe

Close your eyes and imagine the most indulgent cookie you’ve ever seen. A mountain of a cookie, weighing nearly half a pound, with a crispy, golden exterior that gives way to an irresistibly gooey, almost raw center. Now, pack that behemoth with toasted walnuts, chewy marshmallows, and pools of melted dark chocolate.

That’s the magic of these Levain Bakery Rocky Road Cookies. This is my spot-on copycat recipe for the legendary New York cookie that has inspired a cult following. I promise, baking these at home is a game-changer. They are the ultimate expression of cookie decadence. If you love giant, bakery-style treats, these rocky road cookies are your dream come true.

WHY THESE LEVAIN BAKERY ROCKY ROAD COOKIES ARE LIFE-CHANGING

Let me tell you exactly why this recipe is worth every single calorie.

• First, we nail the texture: crispy outside, soft and under-baked center, exactly like the iconic original Levain Bakery cookie.
• Secondly, the flavor combination is pure genius; the bitter dark chocolate, sweet marshmallow, and toasty nuts create a symphony in every bite.
• Thirdly, their sheer size is part of the experience; one cookie is a full dessert meant to be shared (or not!).
• Finally, making them at home means you get that legendary bakery experience without the flight to NYC.

These Levain Bakery Rocky Road Cookies are a baking project that delivers monumental rewards. This specific rocky road version is truly the ultimate.

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YOUR SHORT & SWEET INGREDIENT LIST

True to Levain’s style, we use simple, high-quality ingredients in perfect proportions. Here’s what you’ll need for these colossal Levain Bakery Rocky Road Cookies.

For the Cookie Dough:

• Cold Unsalted Butter, cubed: This is THE secret. Unlike most cookies, we use cold butter, not room temperature, to achieve that crisp exterior and dense, rich interior essential for Levain cookies.
• Light Brown Sugar & Granulated Sugar: The combination creates the perfect chew and caramelized flavor.
• Eggs: Use cold eggs to keep the butter from melting.
• All-Purpose Flour: The sturdy structure for our giant cookie.
• Cornstarch: A Levain signature! It makes the centers extra tender.
• Baking Powder & Baking Soda: For the perfect rise and spread.
• Salt: Enhances all the chocolate and nut flavors.

For the Rocky Road Mix-Ins:

• Dark Chocolate Chunks (70%): Use high-quality bars chopped into chunks, not chips. We want pools of melted chocolate.
• Mini Marshmallows: They get slightly toasted and wonderfully gooey inside the rocky road cookies.
• Walnut Halves, toasted: Toasting is non-negotiable for maximum flavor and crunch.

THE ESSENTIAL TOOLS YOU’LL NEED

• Stand mixer or very sturdy hand mixer (this is a thick dough!)
• Large mixing bowls
• Whisk and spatula
• Baking sheets
• Parchment paper
• Kitchen scale (highly recommended for perfect sizing)

STEP-BY-STEP: BAKING THE PERFECT GIANT COOKIE

This method is different from your standard cookie recipe. Follow these steps closely to achieve true Levain Bakery-style perfection.

PREPARE YOUR INGREDIENTS & MIX-INS

Start by toasting your walnut halves at 350°F for 8-10 minutes, then chopping them coarsely. Chop your dark chocolate bars into large, rugged chunks. Set these aside with the mini marshmallows. Cube your butter and ensure your eggs are cold. This preparation is key to working efficiently with the cold dough for your rocky road cookies.

MAKE THE THICK, COLD DOUGH

In your stand mixer bowl, combine the cold, cubed butter with both sugars. Beat on medium-high speed for only about 60-90 seconds until just combined. It will be crumbly, not fluffy. Add the cold eggs one at a time, mixing until just incorporated.

In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. With the mixer on low, gradually add the dry ingredients to the wet. Mix until just combined, with some dry streaks remaining. This prevents over-mixing and is crucial for authentic Levain Bakery Rocky Road Cookies.

FOLD IN THE ROCKY ROAD GOODIES

Remove the bowl from the mixer. Add the dark chocolate chunks, toasted walnuts, and mini marshmallows. Use a sturdy spatula to fold them in by hand until evenly distributed. The dough will be very thick and heavy. This is correct for Levain cookies!

PORTION AND CHILL

Using a kitchen scale, portion the dough into 6-ounce balls (about 170g). This is roughly the size of a large baseball or a clementine. Roll them roughly; they should be craggy, not smooth. Place the giant dough balls on a parchment-lined plate or baking sheet. Refrigerate for at least 30 minutes and up to 24 hours. This chill is critical for texture and prevents overspreading in your rocky road cookies.

BAKE TO GOOEY PERFECTION

Preheat your oven to 410°F (210°C). Yes, that high! Place only 2-3 dough balls on a large, parchment-lined baking sheet, spacing them at least 4 inches apart. Bake for 11-13 minutes. The cookies will be puffed, very golden on top, and will look under-baked. They should not be brown all over. A toothpick inserted will come out with wet batter. This is the GOAL for Levain Bakery Rocky Road Cookies.

THE CRITICAL COOL

Let the cookies cool on the baking sheet for a full 15-20 minutes. They will deflate and set as they cool, creating that signature dense, gooey interior. Trying to move them too soon will result in a cookie lava flow!

THE LEVAIN METHOD: WHY COLD BUTTER & HIGH HEAT ARE KEY

The genius of Levain Bakery Rocky Road Cookies lies in this unconventional technique. Using cold butter and minimal creaming prevents excess air from being incorporated, yielding a denser, richer cookie. The high oven temperature instantly sets the exterior, creating a crisp shell while the interior remains barely baked. The cornstarch further tenderizes the crumb. It’s a method designed for one thing: maximum indulgence. This technique is what makes these rocky road cookies so special.

PRO TIPS FOR BAKERY-PERFECT COOKIES

• Weigh Your Dough: Consistency is key for even baking. Aim for 6 oz per Levain cookie.
• Don’t Over-Mix: Over-mixing develops gluten, leading to a tough cookie. Mix until just combined.
• High Quality Chocolate: Cheap chocolate won’t give you those glorious melted pools. Splurge on a good 70% dark chocolate bar for the best rocky road cookies.
• Under-Bake: Remember, they are done when they look under-baked in the middle. They continue to cook on the sheet.
• Space Them Out: These Levain Bakery Rocky Road Cookies spread! Giving them ample space ensures they don’t bake into one giant megacookie.

DELICIOUS VARIATIONS TO TRY

• Classic Chocolate Chip Walnut: Omit the marshmallows for Levain’s original famous cookie.
• Peanut Butter Cup: Swap walnuts for chopped peanuts and add chopped peanut butter cups.
• S’mores Style: Use milk chocolate and add crushed graham cracker pieces to the dough.
• Double Dark Chocolate: Replace 1/4 cup of flour with cocoa powder for an intense chocolate base for your rocky road cookies.

STORAGE & REHEATING INSTRUCTIONS

These Levain Bakery Rocky Road Cookies are best eaten the day they are made, warm and gooey. Store cooled leftovers in an airtight container at room temperature for up to 2 days. To recapture the fresh-baked magic, reheat individual cookies in a 350°F oven for 5-7 minutes until warm. You can freeze the shaped, unbaked dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time.

TROUBLESHOOTING COMMON QUESTIONS

• My cookies spread too much and are flat. Your butter was likely too warm, or the dough wasn’t chilled long enough. Ensure everything is cold, and chill the portioned dough for your Levain cookies.
• My cookies are cakey or dry. You over-mixed the dough or over-baked them. Mix less and pull them out earlier; they should look underdone.
• The marshmallows disappeared/burned. This can happen if they are on the very surface. Try folding them in last and ensure they are fully encased in dough for your rocky road cookies.
• Can I make them smaller? Absolutely! Portion into 3-4 oz balls and reduce bake time by 1-2 minutes.

HOW TO SERVE THESE MASSIVE COOKIES

Serve these Levain Bakery Rocky Road Cookies warm, preferably with a glass of ice-cold milk, a hot coffee, or a scoop of vanilla ice cream wedged in the middle. They are a dessert unto themselves, perfect for a special treat, a gift for a cookie lover, or the star of a casual gathering. There’s nothing quite like sharing these rocky road cookies.

A QUICK NUTRITION NOTE

Let’s be real: this is an unabashedly decadent, restaurant-style dessert cookie. Each one is a substantial treat. Enjoy them mindfully and share the joy (or don’t!).

MY NEW YORK COOKIE PILGRIMAGE

My first bite of a Levain Bakery cookie was on a chilly fall day in Manhattan. I waited in a line that wrapped around the block, drawn in by the lore. That first taste, the crack of the crust, the rush of molten chocolate was a religious baking experience. I spent months testing in my home kitchen, determined to crack the code.

When I finally nailed this Levain Bakery Rocky Road Cookie recipe, it felt like a victory. Now, I can bring that iconic New York magic to my own kitchen anytime the craving strikes, and so can you. These rocky road cookies are my tribute.

FINAL CHECKLIST BEFORE YOU BAKE

• Butter and eggs are COLD.
• Walnuts are toasted and chopped.
• Dark chocolate is chopped into chunks.
• Oven is preheated to a hot 410°F (210°C).
• Baking sheets are lined with parchment.
• The kitchen scale is ready for portioning your Levain cookies.

FREQUENTLY ASKED QUESTIONS