It was kitchen clean up day today and I found half a bag of mini marshmallow, a tiny bit of cashews and almond slices (and of course many other you-use-them-only-once-in-a while-but-need-to-buy-a-big-bag things) in my pantry. So there came my Rocky Road Cookies. I followed the dark chocolate chip cookies recipe I developed last time but used unsalted butter (I was too lazy to make brown butter) and light brown sugar (as I used up all my dark brown sugar). The color of the cookies was lighter this time, but they remained soft and chewy even different ingredients were added.
今天清理廚櫃，找到半包迷你棉花糖、少量腰果及杏仁片(富然還有大包小包只用少少卻要買一大包的東西啦…)，靈機一觸便做了這個石板街曲奇。食譜份量建基於上回的朱古力粒曲奇，但黑糖用光了，又沒時間做焦牛油，所以EC今次用只普通淡牛油和黃糖。雖然顔色比上次用黑糖的淺，又使用不同配料，卻仍然是soft and chewy!
You may add as many garnishes as you want as long as the dough can hold them in place. I prefer my cookies to be less sweet and healthier so I tend to use more chopped nuts than marshmallows. Marshmallows are cut in half so that it looks like there is more. For a better presentation, chocolate chunks are placed on top of each cookie after baking. The heat from the cookies will melt the chocolate so they won’t fall off after cooling. Their pointy shapes will also be retained. I use Ghirardelli’s 60% cacao chocolate chips here. They are chunky and full of chocolate flavor.
Rocky Road Cookies
85 g unsalted butter, melted
20 g agave nectar syrup
70 g light brown sugar
160 g bread flour
1/2 tsp baking soda
1/2 tsp salt
1 large egg (about 50-55 g)
1 tsp vanilla bean paste
Mini marshmallow, chopped nuts, dark chocolate chunks
大蛋 1隻 (約 50-55 克)
Sift and combine bread flour, baking soda and salt in a mixing bowl and set aside. Cut mini marshmallows diagonally in half.
Combine melted butter, light brown sugar and agave nectar in another mixing bowl and beat with an electric or stand mixer until combined. Beat in egg and vanilla bean paste until completely incorporated.
Stir in flour mixture in two batches (I use the lowest speed on my stand mixer. It can be done by hand with a large spatula as well). When the flour mixture is almost incorporated, fold in chopped nuts and marshmallows until you get a sticky dough. Do not over mix.
Place a piece of plastic wrap directly over the dough and chill in the refrigerator for 30 minutes (or until dough is not sticky).
About 15 minutes before rolling, preheat your oven to 350ºF/180ºC. Line cookie sheets with parchment paper or silicone mat.
Remove chilled dough from the refrigerator. Let dough sit at room temperature for 10 minutes if it is too firm for rolling. Scoop out dough with a spoon or an ice-cream scoop and roll dough into a ball (you may weigh the dough then divide that weight by 20 so you get evenly sized cookies). Place balls onto cookie sheet and flatten each to about 1/4 inch thick.
Bake for 6 to 8 minutes, until edges are golden brown and the middle is still soft. The cookies will look under baked but the residual heat will continue to cook the dough. You will need to experiment with your own oven in order to determine the perfect baking time.
Press chocolate chips onto each cookie right after cookies are baked. Cool cookies on baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
Cut marshmallows in half and place chocolate chunks on top of cookies to create an illusion without adding too much garnishes.
Agave Syrup 龍舌蘭糖漿
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