Rocky Road Cookies

(My comments wouldn't post the first time, so here goes again...) Someone didn't proofread...I took the "3/4 oz" of chocolate to be 3/4 CUP, and a whole teaspoon of baking soda is a lot even when acidic ingredients are present in the recipe (which they aren't here).I reduced this to 1/4 tsp. and used 1/2 tsp. of baking powder to avoid a bitter, "chemical" flavor.The basic cookie dough recipe to which the "Rocky Road" ingredients are added seems good otherwise; I would recommend mincing the marshmallows as even miniatures don't get equitably distributed in the dough, and more finely chopping the chocolate for the same reason.The first dozen or two spread out more than the last batch, so I'd also recommend letting the dough sit a little while first, at least if you're using white wheat flour as I did.These are basically chocolate-nut cookies with marshmallows added, so these are good but nothing really new or innovative.I'll be trying a couple more of the recipes that start with this basic dough in the magazine.

When making the dough, it seemed very dry. The cookies spread out and didn’t hold their shape. I really think the ingredient list and amounts are off. I will not make these again.

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