Rocky Road cookies
yields about 24 cookies

225g - 1 cup butter (softened)
220g - 1 cup packed brown sugar
100g - 0.5 cup sugar
2 eggs
1.5 tsp vanilla extract
320g - 2.6 cups flour
1 tsp baking powder
0.5 tsp salt
250g - 1.25 cups chocolate (roughly chopped)
165g - 1.3 cups salted almonds (roughly chopped)
90g - 1.75 cups mini marshmallows

Sift the flour, baking soda and salt into a medium bowl and set aside.
In a big bowl, cream the sugars and butter together until smooth and fluffy.
Add the eggs and vanilla extract. Mix until well incorporated.
Add the flour, baking soda, and salt. Mix with an electric mixer until just incorporated.
Fold in the chocolate, almonds and marshmallows and mix until evenly distributed.
Cover the dough with plastic wrap and place in the refrigerator for 4 to 6 hours.
Preheat oven to 175°C - 350°F - Gas Mark 4.
Scoop six 80g - 2.75oz balls of cookie dough at a time on a baking tray lined with baking paper.
Bake for 15 minutes, until golden brown but still soft.
Transfer to a wire rack and let cool for 10 minutes.