Rocky Road, Two Ways

Rocky Road Milkshake

5 big marshmallows, divided
1/2 cup of milk of choice
5-6 scoops of chocolate ice cream
Handful of walnuts, chopped

On a skewer, over a gas range, toast 3 marshmallows. Add to blender, along with all of the ingredients and blend just until combined. You want the milkshake kind of thick. Toast remaining marshmallows and top as garnish.

Rocky Road Cookies

adapted from Martha Stewart

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces good-quality milk chocolate, 4 ounces coarsely chopped, 4 ounces cut into 1/4-inch chunks
1 stick (8 tablespoons) unsalted butter
1 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup small marshmallows
3/4 cup walnuts, chopped

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a small pot of simmering water.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment (Note: I did it in a bowl with a stand-up mixer and it worked just fine). Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks, marshmallows and walnuts.

Transfer batter to the refrigerator for 30 minutes, or until slightly firm. Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.