Ingrédients pour Rocky Road Whoppers
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Semi Sweet Chocolate Chips
- Unsalted Butter
- 1 cup granulated sugar
- 1 large egg
- Water
- Vanilla Extract
- Walnuts
- Approximately 30 mini marshmallows (adjust to your preference)
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Comment préparer Rocky Road Whoppers
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a small bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
- In a medium heatproof bowl set over a saucepan of barely simmering water (double boiler), melt 1 cup (2 sticks) unsalted butter and 1 cup semi-sweet chocolate chips until smooth. Stir frequently to prevent burning.
- Transfer the melted chocolate mixture to a large bowl. Set aside.
- In a medium bowl, whisk together 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and 1 tablespoon strong brewed coffee until well combined.
- Pour the wet ingredients into the bowl with the melted chocolate and stir until just combined.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts and 1 cup semi-sweet chocolate chips.
- Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 3 inches apart.
- Gently press 5 mini marshmallows into the center of each cookie dough mound.
- Gently top each with another rounded tablespoon of dough, covering the marshmallows completely. Form into 2-inch high mounds.
- Bake for 12-14 minutes, or until the tops are dull and the edges are lightly golden brown. Rotate baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
103g
Fat
33g
Carbs
10g
