Rocky Road Chocolate Cookies!!!

Hello! Yes, I know it's been a very long time. Tons of things have happened in the time since my last post, and I'll maybe write about them sometime in another post. But for now - you MUST try these cookies.

I made these a few days ago and they have stayed soft and chewy - which is my cookie preference. They aren't too sweet either (which normally I prefer).

Here's the goods you need -

• 1/2 cup butter
• 1 cup semisweet chocolate chips
• 1 cup semisweet chocolate chips (I'll explain below)
• 1 cup sugar
• 2 eggs
• 1/2 tsp vanilla
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup pecans - chopped, or use my lazy method below.
• 1-2 cups of miniature marshmallows (read below)

My new oven takes FOREVER to preheat, so if yours is like mine - start your oven preheating to 400 degrees F.

On the stove, melt together the butter and 1 cup of the chocolate chips. Don't let them burn, just melt everything together. Set this aside to cool.

Mix together the sugar, melted chocolate/butter combo and then add in the eggs, vanilla and salt. Blend in the flour, baking powder. Add in the chocolate chips and 1 cup of the miniature marshmallows.

Because I'm lazy, I took pecan halves and with my KitchenAid mixer on, I added the pecan halves into the batter at this time. The mixing of the KitchenAid chops up the nuts well enough for me.

I lined my cookie sheet with parchment paper and the cookies didn't stick at all. This also makes for an easy clean up, which I love. Drop the cookies in round balls onto the cookie sheet (I use a cookie scoop).

From the remaining cup of marshmallows, add several miniature marshmallows to the top of each cookie. Use your judgement here - I liked the look of 3 on each cookie.

Bake at 400' for 7 minutes (your oven might take a tad longer - my oven seems to be cooking hot). I let them cool on the cookie sheet for about a minute and then I move them to a wire rack for longer cooling.

Seriously, these are fantastic.

Enjoy!