Brown Butter Chocolate Rocky Road Cookies

These brown butter, chocolate almond and marshmallow cookies are inspired by the favorite ice cream flavor known at Rocky Road.

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There certainly is nothing easy about 2020. It seems like someone found all the skeletons in America’s closet and is pulling them out one by one.

As a result, I stand by my statement that, even when we thought COVID-19 was the worst thing to happen, we shouldn’t be asking when we will go back to “normal” but instead when we will we be better – for having faced our faults, endured challenges, saved lives, grown to be better humans, sand learned more than just a few things along the way.

I worry when I read hateful things on the internet in response to the various crises but I do still hope that we will collectively come out stronger because of 2020. In the end we should be thankful that we were forced to better ourselves on so many different levels, especially when lives were at stake.

I’ve cried a lot over the past week, attempting to educate myself on matters that I clearly was ignorant about despite thinking I understood, but I know it cannot compare to the grief of the oppressed. I am trying to do the best that I can – surely fumbling a long the way.

The road we are are is not smooth paved road so I thought it was appropriate to stress-bake some rocky road cookies in honor of the journey.

This chocolate based cookie dough has extra depth with the use of brown butter. Add some chopped milk chocolate almond bars, toasted almonds, and toasted marshmallows on top as just as the ice cream has by which these cookies were inspired.

Three years ago: Homemade Veggie Chips

Four years ago: Baked Strawberry-Ginger Glazed Doughnuts

Five years ago: Slow Cooker Honey Gold Chicken Wings

Nine years ago: Blueberry Blondie Cheesecake Bars

CHOCOLATE ROCKY ROAD COOKIES

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Yield: 3 dozen Cooking Time: 9 Minutes 9 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1-3/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups chopped milk chocolate almond bars (6 pack of Hershey's)
• 1 cup chopped toasted almonds
• Approximately 3/4 cup mini marshmallows

Directions

1. Melt the butter in a medium saucepan over medium-low heat. Simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a large heatproof bowl to stop the cooking. Set aside to cool.
2. Sift together the flour, cocoa powder, baking soda, and salt; set aside.
3. In a medium bowl, cream together the brown butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips.
4. Roll 2 tablespoons of dough into a ball and place on a plate or tray, press 3 marshmallows into the tops of each dough ball, cover tightly and chill for at least 2 hours (overnight for best results).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 8-9 minutes. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Double Chocolate Chip Cookies.

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