Saturday, April 5, 2008
Rocky Road Garganchewas
Yay! My internet connection is working again! Two and a half days without being able to check my email or post to my blog or google directions that we needed -- which we actually did need this weekend. We drove up to PA to have lunch with Chris' sister and boyfriend and Chris' parents. It wasn't that big of a deal except that without the internet we didn't really have directions. Sure, we could have bought a map somewhere... but maps are so retro...
I couldn't drive all the way to PA to have lunch with people empty handed though, which meant baking. And since I was a bit short of time on Friday afternoon I decided to go with cookies since they mix up quick, bake in batches and are easy to distribute. The cookies that caught my eye were the huge rocky road cookies in my Carole Walters book. I actually saw these cookies several weeks ago on Cookie Madness -- I was so excited about them when I first saw them that I printed the recipe and put them on my short to-bake list. Except even the short to-bake list is still fairly long so I didn't quite get to them as quickly as I wanted.
After I bought the Great Cookies book by Carole Walter I recognized the picture in the book and the cookie went back near the top of the to-bake list. They seemed perfect for Friday since they made huge cookies and were chock full of stuff that Chris' parents like -- chocolate, pecans, marshmallows, more chocolate...
The cookies are very good, soft and chewy and chocolaty. Gooey from the marshmallows, a nice crunch from the pecans, super sweet and indulgent and big enough to really sink you're teeth into.
2 cups all-purpose flour, spooned in and leveled
2/3 cup strained cocoa powder, spooned in and leveled (I used Hershey's Special Dark)
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly firm
1 ½ cups sugar
2 large eggs
2/3 cup sour cream
2 teaspoons pure vanilla extract
1 ½ cups broken toasted pecans
1 ½ cups semisweet chocolate chips
2 to 2 ½ cups mini-marshmallows
½ cup semisweet chocolate chips
2 tablespoons unsalted butter
2 teaspoons boiling water
Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350°. Dab the corners of the cookie sheets lightly with butter and line with baking parchment.
Make the Cookies Strain together 3 times the flour, cocoa powder, baking powder, salt and baking soda. Set aside.
Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy and lightened in color, about 2 minutes. Add the sugar in a steady stream and beat 1 minute longer. Add the eggs and mix until combined. Mix in the sour cream and the vanilla. Reduce the mixer speed to low and add the dry ingredients in two additions, mixing just until blended. Using a large rubber spatula, fold in the pecans and chocolate chips.
Using a #16 ice cream scoop, portion six mounds of dough 3 inches apart onto the cookie sheets. Bake for 12 minutes or until just starting to set on top. Remove from the oven and press nine or ten mini-marshmallows at random onto the tops. Return the cookies to the oven and bake for another 2 minutes or just until the marshmallows start to soften. WATCH CAREFULLY. Do not allow the marshmallows to become too hot or they will melt. These cookies are best slightly underbaked.
Let rest on the cookie sheets for 5 minutes or until firm enough to handle before loosening with a large metal spatula. Remove to a wire cooling rack set over a jelly roll pan or a sheet of wax paper.
Glaze the Cookies Combine the chocolate chips and the butter in a medium bowl set over a pan of simmering water. Melt together, stirring occasionally. [Or microwave for 30 seconds or so] Add the boiling water, ½ teaspoon at a time, to thin to a pouring consistency. Using a spoon or a fork, drizzle the glaze over each cookie. Let stand on the cooling racks until the glaze sets. Storage:
Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.