Tripple Threat Rocky Road Cookies

• 1 cup walnuts
• 1 cup pecans
• 6 tablespoons unsalted butter
• 8 ounces bittersweet chocolate
• 3 ounces unsweetened chocolate
• 3 large eggs
• 1 cup sugar
• 1 tablespoon vanilla extract
• 13 cup all-purpose flour
• 14 teaspoon baking powder
• 14 teaspoon salt
• 1 12 cups chocolate chips
• 1 cup miniature marshmallow, quartered

1. Preheat oven to 350F
2. Coarsely chop walnuts and pecans.
3. On a parchment paper lined baking sheet, place nuts in a single layer and bake 7 to 9 minutes until toasted and aromatic.
4. Set aside and cool completely.
5. In a small saucepan, melt butter and chocolate on low heat.
6. Set aside and cool completely.
7. In a mixing bowl, whisk together eggs and sugar until light and fluffy.
8. Add cooled chocolate mixture and stir until glossy.
9. Add the flour, baking powder and salt and mix until just incorporated.
10. Stir in chocolate chips and marshmallows.
11. Let dough chill for 20 minutes in the refrigerator so that it is easier to scoop.
12. Use a 1 3/4 inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 1/2 inches apart.
13. Wet your fingertips lightly with water and gently flatten the cookie dough a little bit.
14. Bake for 10-12 minutes, until the tops begin to crack and look glossy.
15. Cool the cookies for 10 minutes before removing them from the baking sheets.

walnuts, pecans, unsalted butter, bittersweet chocolate, chocolate, eggs, sugar, vanilla, flour, baking powder, salt, chocolate chips, marshmallow

Taken from www.food.com/recipe/tripple-threat-rocky-road-cookies-448013 (may not work)