Monster Size Rocky Road Chocolate Chip Cookie

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Sinfully rich and full of nuts, mini marshmallows and dark chocolate. Crispy on the outside and gooey on the inside...need I say more? Big and small kids will love this. But, they are not completely naughty! There is a bit of nutrition in them...read on..

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  • Easy
  • 12 mins
  • 5 mins
  • Average budget

Ingredients

  • 1/2 cup canola oil
  • 1 cup each white and brown sugar (not packed)
  • 2 lg. eggs
  • 1 13 oz. jar of chocolate-hazelnut spread
  • 1oz 90% cocoa chocolate, melted and cooled slightly
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2cup wheat flour
  • 1 tsp ground cinnamon
  • 1/2 tsp each baking powder and baking soda
  • pinch of salt
  • 1/2 cup each semisweet chocolate chips, miniature marshmallows, chopped nuts and raisins

Preparation

Step 1

In a large bowl whisk oil, sugars and eggs together. Using a spatula scoop out hazelnut spread and stir into egg mixture until completely blended. Using a wooden spoon stir in all dry ingredients. Blend until almost no white shows then toss in nuts, chips and marshmallows and continue mixing until incorporated. Mixture should be firm.
Scoop out large dollops using a 4tbsp size ice cream scoop for even sized cookies. Place on a silpat/parchment paper or sprayed cookie sheet 2"-3" apart for even spreading, 12- 15 cookies per sheet.
Bake in a preheated 350F for 12-16min. Makes approx. 24 large cookies
*For smaller cookies use a 1 tbsp size ice cream scoop and bake 8 min. Cookies will be soft when removed from oven and will harden as they cool. Makes approx. 5-6 dozen bite size cookies*

Step 2

The shorter time allows for a fudgy soft cookie and the longer baking time is a crisper cookie when cooled

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