Dark Chocolate Chunk Rocky Road Cookies

• 2-1/2 cups All-purpose Flour
• 1-1/4 teaspoon Baking Soda
• 1/8 teaspoons Salt
• 3/4 cups Dutch Process Cocoa Powder
• 1 cup Unsalted Butter, Room Temperature (2 Sticks)
• 3/4 cups Granulated Sugar
• 3/4 cups Light Brown Sugar
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 cup Dark Chocolate, Coarsely Chopped
• 1 cup Marshmallow Bits
• 1 cup Almonds, Chopped

1. Preheat oven to 350 F.
2. In a medium-sized bowl, sift together the flour, baking soda, salt and cocoa powder. Set aside.
3. In the stand mixer bowl, cream butter and sugars together until smooth. Mix in the eggs, then add in the vanilla and mix well. On a low speed, slowly add the flour mixture to the butter mixture until completely mixed in. Stir in the dark chocolate chunks, marshmallow bits and chopped almonds, until just combined. Drop 1 tablespoon of cookie dough onto Silpat or parchment paper lined baking sheets, about 1 inch apart.
4. Bake cookies at 350 F for 8-9 minutes. Remove from oven and wait a couple minutes before transferring them from the pans to a wire rack or brown paper bag to cool completely. Enjoy!
5. Adapted from Two Peas and Their Pod.

allpurpose, baking soda, salt, dutch, butter, sugar, light brown sugar, eggs, vanilla, chocolate, marshmallow bits

Taken from tastykitchen.com/recipes/desserts/dark-chocolate-chunk-rocky-road-cookies/ (may not work)