Rocky Road Cookies

This weekend I made a batch of cookies….twice.

This normally doesn’t happen. (And no, it’s not because I burned them. I didn’t.)

from allie8725

See, El Guapo loves cookies more than many, many things.

from whitegadget

More than cake.

from christinescuisine

More than Lionel Richie’s solo career.

from militarytimes

More than Nike shoes.

from modern fashion

And yes, (probably) more than he loves me.

Oh well. I can play second fiddle to a cookie.

from wiki

I usually make a batch of cookies every few weeks or so. But I never–NEVER–make the same cookie twice in a weekend.

That’s how good these cookies are.

The following is slightly adapted from Ezra Pound Cake, one my favorite blogs.

Ok, gather your forces!

Forces for these cookies are:

  • 2 cups of chopped pecans
  • 6 Tablespoons butter (I prefer unsalted)
  • 8 ounces bittersweet chocolate chips
  • 3 ounces ¬†unsweetened choclate
  • 1/3 cup AP flour (you read that right–1/3 cup)
  • 1/3 teaspoon baking powder
  • 1/3 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1 Tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups milk chocolate chips
  • handful of whatever marshmallows you have, diced to be tiny (optional)

First, preheat your oven to 350.

Then spread out your nuts on a baking sheet and toast for about 7-8 minutes.

oh, nuts

It’s really important that you don’t skip this step. Toasting nuts brings out more flavor than you ever thought you could get out of a nut.

Now, chop your unsweetened chocolate.

unchopped

chopped

Then put it into a microwave-safe bowl,

in a bowl

and add the bittersweet chocolate chips,

chocolate!

and the butter.

butter

Microwave in 30-second increments, stirring in between sessions, until it gets to be a creamy consistency.

not there yet

ahhh....there

Ok, set that aside. And though you may be sorely tempted, do not eat it. You need every last gooey smattering of it for later.

Now get out your eggs.

3 eggs

Crack them into a bowl.

cracked

Add the sugar.

egg + sugar

At this point, the logical thing to do would be to whip out the hand mixer and go to town on it.

However, El Guapo doesn’t own a mixer–not the kind for baking, anyhow. Apparently there is a different kind of mixer that DJs use, and I was a little confused for part of a conversation this past weekend.

But I digress. My point is–I went primitive.

The man doesn’t even own a whisk, so I used a fork.

Eh, it worked. You just have to get a little violent with it.

So mix, whisk, or fork the sugar and eggs together.

forked

Then add the vanilla and the almond. The almond extract adds another layer of taste and smell to this already rich cookie. Yum.

extracts

mixed

Once that’s all mixed, pour it into the bowl of chocolate-butteryness.

Fork that, too.

pre-forking

forked

Now add the flour, salt, and baking powder.

dry goods

Fork it.

forked

Now–last thing–add the toasted nuts, milk chocolate chips, and marshmallows, if you choose to.

I added the marshmallows the first time but not the second just to see the difference–and I think I like them better with. Not that they add much substance; in fact they melt away into the cookie. But if you have marshmallows on hand, stick them in.

the yums

Fork all that in as well.

batter batter batter

Now use a small ice cream scoop if you have one and drop mounds of dough onto a greased cookie sheet. If you don’t have an ice cream scoop, use a spoon and your eyeballs for gauging amount. (guess which method I used?)

unbaked

Bake for about 10 minutes or until the tops are shiny.

Let them cool–now this is SO important!–for at least as long as they baked. This means that these aren’t the quickest baked treats to make–especially if you only have 1 baking sheet–but they are so worth it.

done

They look like they’d be crunchy. Even when you pick it up, you think “huh, this is going to be a crunchy cookie.” (which makes it great for transporting them)

Then you bite into it. And it dissolves in your mouth.

Oh. My. God.

This is how cookies are supposed to be.

suck it, martha.

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Categories: Food & Drink

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5 Comments on “Rocky Road Cookies”

  1. November 3, 2011 at 11:09 am #

    this looks soooo good

  2. November 3, 2011 at 11:20 am #

    Thanks! They ARE!

  3. November 4, 2011 at 8:50 am #

    I also adore cookies. I have a ridiculous obsession with cookies. I will try anything cookiesque except this thing that someone made once that was a fruitcake cookie. ABOMINATION. You should make these a 3rd time and save one/six for me. Don’t worry about making cookies for the family. These will be our little secret. I will hide them under the wine bottles which are taking over my kitchen.

    • November 4, 2011 at 9:18 am #

      Sure no problem. We’ll hide the cookies from your small children and poor sick wife. No one will have to know that we are reveling in delicious cookie lovin’ without them. We can easily eat 30 cookies by ourselves, right?

  4. November 4, 2011 at 9:19 am #

    Oh, and fruitcake cookies sound repugnant.

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