The Rocky Road cookie recipe was one of the first few recipes I posted on my blog.
I love the texture and look of this chocolate cookie. Crisp on the outside and fudgy on the inside, it is what a chocolate lover dreams of.
The texture of the popular classic chewy brownies recipe is similar (Recipe video included) if you want to try it.
If you love cookies, then don’t forget to check these oatmeal peanut butter cookies and the best soft and chewy irresistible chocolate chip cookies.
It is a very easy recipe with few ingredients and it can be made in a bowl.
How to make Rocky Road Cookies?
In a bowl swift together, powdered sugar and cocoa powder. Stir in salt and coffee granules. Add egg whites and vanilla and mix well until combined. Stir in the chocolate chips and almonds. You can also replace almonds with walnuts or pecans.
Remember that there are some important things you should keep in mind while making these cookies.
Firstly, the batter is watery so place the cookie tray in the freezer for 10 minutes before you pour the cookie batter on the sheet. This method helps the batter from spreading.
Secondly, bake for 11 to 12 minutes. A minute longer can ruin the chewy texture of the cookie.
Lastly, the cookies will still be soft and should be slightly underdone when you take it out of the oven. Let it rest on the sheet for a few minutes before you transfer to a wire rack to cool.
You can top it with marshmallows, sprinkles, white chocolate chips, chocolate chunks or coarsely powdered candy canes.
The flourless, brownie-like ROCKY ROAD CHOCOLATE cookies can drive chocolate lovers nuts. It is Crisp and cracked on the outside, and chewy on the inside.
- 1 1/2 cup powdered / confectioners sugar
- 1/3 cup unsweetened cocoa powder I used Hershey's special dark
- 1/8 tsp salt
- 1 and 1/2 Large egg whites
- 1/2 tablespoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/4 cup chopped almonds toasted You could use pecans or walnuts too
- 1 teaspoon instant granulated coffee Optional
- Sprinkles m&ms or mini marshmallows (Optional)
In a bowl swift together, powdered sugar and cocoa powder. Stir in salt and coffee granules. Add egg whites and vanilla and mix well until combined. Stir in the chocolate chips and almonds.
Using a small ice cream scoop or spoon, place small portions on parchment paper or non-stick mat about 2 inch apart. Place the cookie sheet in the freezer for 10 mins (This prevents it from spreading).
Preheat the oven to 350 degrees Fahrenheit | 175 degrees Celsius. Bake this for 11-12 minutes. The cookies will still be soft and should be slightly underdone when you take it out of the oven. Let it rest on the sheet for a few minutes before you transfer to a wire rack to cool.
Recipe adapted from: amandeleine.com
Original recipe @ creativekitchenadventures.com