Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips.
Bake until the edges are light brown and the batter sets, about 45 minutes. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Lightly butter a 9 by 13-inch baking pan.Store cookies in a tightly sealed container for up to 5 days.Transfer hot cookies with a spatula to a rack to cool. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Space the cookies about 2-inches apart on the pans. Wet hands slightly and roll the dough into balls. Scoop heaping tablespoons of the dough onto the prepared pans.Stir the dry ingredients into the wet ingredients with a wooden spoon take care not to over mix. Whisk the flour, baking soda and salt in another bowl.Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. (Alternatively melt in a small saucepan.) Cool slightly. Put the butter in a microwave safe bowl, cover and microwave on medium power until melted.(If you only have 1 baking sheet, let it cool completely between batches.) (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F.It Makes An Awesome Rocky Road Bar Cookie. We Love How Versatile This Dough Is, Too. No Special Equipment, No Creaming - A Perfect Cookie To Do With Kids. This Is Such An Easy Chocolate Chip Cookie.
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