Rocky road wedges

1 servings

Ingredients

Quantity Ingredient
1 cup Unsalted butter; room temperature (2
; sticks)
1 cup Firmly packed brown sugar
2 Eggs
1¾ cup All purpose flour
¼ cup Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
3 cups Semisweet chocolate chips; (about 18 ounces)
1 cup Whole almonds; coarsely chopped
; (about 6 ounces)
1 cup Mini marshmallows
Rocky road ice cream

Directions

Preheat oven to 350F. Cream butter and sugar in large bowl until fluffy.

Beat in eggs. Combine flour, cocoa powder, baking soda and salt in bowl.

Stir dry ingredients in butter mixture. Mix in 2 cups chocolate chips and almonds.

Divide dough in half. On back of ungreased baking sheet, pat each half into 8-inch round. Bake until cookies are set but centers are still soft, about 15 minutes. Sprinkle each round with ½ cup mini marshmallows and ½ cup chocolate chips. Bake until marshmallows and chips soften, about 3 minutes longer. Cool 5 minutes. Cut each round into 12 wedges. Slide wedges off sheet and cool completely on rack.

Top wedges with ice cream.

Makes 24 wedges.

Bon Appetit October 1992

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