Rubysnap Rocky Road Cookies Food

RUBYSNAP ROCKY ROAD COOKIES

Steps:

• Blend butter, sugars, and almond oil/extract to consistency of peanut butter. Add eggs, sour cream, and buttermilk, mix well. Mixture will be very wet. Mix in soda, salt, and cocoa. Mix flour in last in three parts. Chill completed dough overnight.
• Using a #30 scoop (I used my Williams Sonoma medium ice cream scoop), scoop onto baking sheet lined with parchment paper. If you don't have parchment paper you can use a silpat or grease your baking sheet with cooking spray. I was able to fit 6 cookies per standard baking sheet.
• Bake cookies for 13 minutes at 350 degrees conventional or 300 degrees convection.*
• Prepare the chocolate buttercream frosting ahead or while cookies are cooling. In a mixing bowl combine butter, powder, sugar. Slowly add in milk and vanilla until mixture is smooth. To thin the frosting add more milk, one tablespoon at a time. To thicken the frosting add more powdered sugar, 1/4 cup at a time.
• After cookies are cooled, spread with 1-2 tablespoons of frosting. Top with marshmallow cut in half, sticky side down. Melt chocolate chips in a glass bowl in the microwave (stir every 30 seconds- do not overheat or chocolate chips will burn), then pour into a sandwich ziplock bag. Snip the corner of the bag and drizzle melted chocolate over top of cookie with frosting and marshmallow.
• *To get the beautiful, perfectly domed cookies that you see at Rubysnap, cook your cookies on convection bake. I do not have a convection oven, so the cookies you see in these photos were baked with a standard oven at 350.

CHOCOLATE ROCKY ROAD COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small sauce melt together the butter and 1/2 cup of the chocolate chips, stirring frequently. Remove from heat and set aside to cool.
• In a medium bowl, stir together the melted chocolate mixture with the sugar, eggs and vanilla. Sift together the flour, baking powder and salt, stir into the chocolate mixture. Finally, stir in the chopped nuts and remaining chocolate chips.
• Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Press a miniature marshmallow into the center of each cookie. Bake for 7 to 8 minutes in the preheated oven. Remove from baking sheets immediately to cool on wire racks.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.