ROCKY ROAD BROWNIE COOKIES

ROCKY ROAD BROWNIE COOKIES 1/2 cup butter 1 (11 oz) package bittersweet chocolate chips 4 oz unsweetened baking chocolate, roughly chopped 1 1/2 cup granulate sugar 4 large eggs 2 tsp pure vanilla extract 1 1/2 cup all-purpose flour 1/2 tsp baking powder 1/2 tsp salt 1 1/2 cup mini marshmallows 1 1/2 cup chopped dry roasted almonds 1 cup milk chocolate chips Preheat the oven to 350°F. Line a standard baking sheet with parchment paper. Set aside. In a heavy bottomed saucepan over medium heat melt together the butter, bittersweet and unsweetened chocolate. Stir until completely melted then set aside to cool. {You may do this before preheating the oven, if desired.) In a mixing bowl using a hand mixer, beat together the sugar, eggs and vanilla. Beat on medium for 1 minute until fully combined. Sift together the flour, baking powder and salt. Lower the speed of the mixer and add gradually to the beaten sugar and eggs. Stop and scrap the side of the bowl. Beat in the melted chocolate just until combined. By hand mix in the marshmallows, almonds and chocolate chips. Us a 2 oz ice cream scoop to divide the cookie dough. Flatten the centers with a spoon or the back of the ice cream scoop. Bake for 10-12 minutes [Adjust depending on size} Do not over bake. Cool on the parchment paper for 10 minutes then remove to a cooling rack. NOTES If you are unable to find dry roasted almonds you may used slivered almonds that have been toasted in a 350°F oven for 6-8 minutes. Cool completely before adding to the dough.