Triple Threat Rocky Road Cookies

Triple Threat Rocky Road Cookies - as seen on Through the Looking Glass
makes about 4 dozen
1 cup walnuts
1 cup pecans
6 Tablespoons unsalted butter
8 ounces bittersweet chocolate
3 ounces unsweeted chocolate
3 large eggs
1 cup sugar
1 Tablespoon vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
1 cup miniature marshmallows, quartered


Preheat oven to 350F. Coarsely chop walnuts and pecans. On a parchment paper lined baking sheet, place nuts in a single layer and bake 7 to 9 minutes until toasted and aromatic. Set aside and cool completely.

In a small saucepan, melt butter and chocolate on low heat. Set aside and cool completely.

In a mixing bowl, whisk together eggs and sugar until light and fluffy. Add cooled chocolate mixture and stir until glossy. Add the flour, baking soda and salt and mix until just incorporated. Stir in chocolate chips and marshmallows.

Let dough chill for 20 minutes in the refrigerator so that it is easier to scoop.

Use a 1 ¾ inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 ½ inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough(no need to press hard, just press out the hump) Bake for 10-12 minutes, until the tops begin to crack and look glossy.

Cool the cookies for 10 minutes before removing them from the baking sheets.

Notes: I used less nuts and chopped them more finely than called for as I’m not a huge fan of lots of nuts in my cookies. The marshmallows melted completely, so I might just halve them the next time to prevent this.