Rocky Road Cookie
Inspired by the nostalgia of Rocky Road ice cream. A rich chocolate cookie with sweet marshmallows and caramelized almonds.
- Level:
-
Easy
- Makes:
-
10 Yield
- Shelf life:
-
3 days
- Conservation:
-
Room temperature
Cookie
Ingredients: Cookie
-
3.5 ozeggs
-
4.9 ozsugar
-
7.7 grsalt
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1.2 ozpastry flour
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11.6 grbaking powder
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1.6 ozAlmond Butter
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4.2 ozCHD-CI-6006801-016
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2.1 oz70-30-38E-PARB
Preparation: Cookie
- Whip the eggs, salt, and sugar to the ribbon stage
- Add the sifted dry ingredients
- Add the almond butter
- Add the melted 70-30-38
- Fold in the Van Leer Ultimate Dark Chunks and toasted almonds
- Let rest for 4 hours in the fridge
- Scoop with a 2 ounce ice cream scoop
- Bake at 170°C (338°F) for 12 minutes
- Place the garnish on top
View tools
- Silpat
- Bowl (s)
- Sheet pan
- Paddle attachment*
- Spatula
- Stand Mixer
- Tamis
- Whisk Attachment
- 3 oz Scoop
Marshmallow
Ingredients: Marshmallow
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4.3 ozsugar
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1.4 ozwater
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1.3 ozInverted sugar #1
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1.9 ozInverted sugar #2
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0.4 ozgelatin
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1.8 ozwater
Preparation: Marshmallow
- Bring the sugar, water, and inverted sugar #1 to 110°C (230°F)
- Pour over the bloomed gelatin and inverted sugar #2
- Whip until it reaches 40°C (104°F)
- Pipe dollops
- Reserve
View tools
- Saucepan
- Thermometer
- Silpat
- Sheet pan
- Piping bag with round tip
- Spatula
- Stand Mixer
- Whisk Attachment
Caramelized Almonds
Ingredients: Caramelized Almonds
-
2.5 ozsugar
-
0.9 ozwater
-
4.2 ozchopped almonds
Preparation: Caramelized Almonds
- Bring the sugar and water to 110°C
- Add the chopped almonds and stir until caramelization
- Add the Mycryo
- Reserve
View tools
- Saucepan
- Thermometer
- Spatula
- Container
Assembly
- Place a marshmallow dollop on top of the warm cookie
- Place some caramelized almonds and chocolate shavings
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