Recipe information
Yield
Makes 24 wedges
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed brown sugar
2 eggs
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 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
Preparation
Step 1
Preheat oven to 350°F. 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.
Step 2
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 1/2 cup mini marshmallows and 1/2 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.
Step 3
Top wedges with ice cream.
