Rocky Road Trippers

Chocoholic Alert!!!!  If you are a chocolate lover, these are for you!  These are slabs of gooey chocolate, nuts, chocolate chips, and marshmellows.

I'm giving you the recipe as published (in Cooking Club's Summer 2012 issue, www.cookingclub.com), but since I was making these for the office, instead of using the 1/4 cup doses, I went down to heaping tablespoons, baked for 6 minutes, added the toppings, then baked for another 6 minutes.  This made about 4 1/2 dozen cookies.  If you use the 1/4 cup, recipe says you'll get about 24 cookies.

ROCKY ROAD TRIPPERS

8 oz bittersweet chocolate, chopped
4 oz unsweetened chocolate, chopped 
1/2 cup unsalted butter, cut up (or set out at room temp for a while)
3/4 cup AP flour
1/2 tsp baking powder
1/2 tsp salt
4 eggs
1 1/2 cups sugar
2 tsp vanilla extract
1 cup mini marshmallows, divided
1 cup chopped pecans, divided
1 cup milk chocolate chips, divided (I used semi-sweet)

Microwave bittersweet chocolate, unsweetened chocolate, and butter in medium microwave-safe bowl 1-3 minutes or until almost melted, stirring every 30 seconds.  Stir until smooth, let stand 5-8 minutes or until cool, stirring occasionally.

Meanwhile, whisk flour, baking powder, and salt in small bowl.  Beat eggs and sugar in large bowl at medium-high speed 5 minutes  or until pale and thick.  At low speed, beat in chocolate mixture and vanilla until smooth.  Beat in flour mixture just  until combined.  Stir in 1/2 cup each of the marshmallows, pecans, and chocolate chips.  Cover and refrigerate 1 hour or until firm (I refrigerated mine overnight).


Heat oven to 350.  Drop scant 1/4 cup dough per cookie onto parchment paper-line baking sheets (or Silpat), leaving about 3" between each cookie.


Bake 6 minutes or until the cookies begin to spread and are still moist on top.  Remove from oven.  Carefully sprinkle with remaining 1/2 cup each marshmallows, pecans, and chocolate chips, gently press into cookies.  Bake an additional 5-6 minutes or until edges are firm and set but center is still moist.  Cool completely on parchment paper on wire rack.  (Cookies can be made 3 days ahead.  Store in an airtight container.)