“These are the journeys of the children of Israel, who went forth from the land of Egypt according to their legions, under the hand of Moses and Aaron.” (Num. 33:1)

The parsha begins with discussing the 42 journeys of the Children of Israel in the desert. After a lot of thought, I decided to be a bit cheeky with this week’s dessert. Ready? Ok it is “Rocky Road Cookies”. Okay maybe it is funnier to me than to you but I enjoyed it. I did run into a small snag in getting the ingredients for this cookie. Both markets nearest to my home where out of marshmallows. I decided to improvise and use marshmallow fluff instead. These cookies were chewy and very addicting. We polished off the batch by sunday afternoon. Here’s the recipe. I hope you can enjoy it with more self control than I did…

Rocky Road Cookies

adapted from Rebeca Shakleford
makes about 4 dozen

1 cup walnuts
1 cup pecans
6 Tablespoons unsalted butter
8 ounces bittersweet chocolate
3 ounces unsweeted chocolate
3 large eggs
1 cup sugar
1 Tablespoon vanilla extract
1/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
1 cup miniature marshmallows, quartered or 1 cup marshmallow fluff

Preheat oven to 350F. Coarsely chop walnuts and pecans. On a parchment paper lined baking sheet, place nuts in a single layer and bake 7 to 9 minutes until toasted and aromatic. Set aside and cool completely.

In a small saucepan, melt butter and chocolate on low heat. Set aside and cool completely.

In a mixing bowl, whisk together eggs and sugar until light and fluffy. Add cooled chocolate mixture and stir until glossy. Add the flour, baking powder and salt and mix until just incorporated. Stir in chocolate chips and marshmallows.

Let dough chill for 20 minutes in the refrigerator so that it is easier to scoop.

Use a 1 ¾ inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 ½ inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough(no need to press hard, just press out the hump) Bake for 10-12 minutes, until the tops begin to crack and look glossy. Cool the cookies for 10 minutes before removing them from the baking sheets.