Magnolia Bakery's Chocolate Drop Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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From the famous Magnolia Bakery in New York City. I substituted Almond Roca (a US Pacific Northwest creation!) for the Heath bars. Ingredients:
2 1/4 cups unbleached flour |
1/2 cup unsweetened cocoa powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/3 cups unsalted butter, softened |
2/3 cup firmly packed light brown sugar |
1 cup sugar |
2 large eggs, at room temperature |
3 tablespoons milk |
1 tablespoon pure vanilla extract |
1 1/2 cups pecans, chopped (or hazelnuts) |
1 cup almonds, roca brand candy minced small (or 1 cup heath bars cut up into small chunks) |
1/2 cup vanilla chip |
Directions:
1. Preheat oven to 350°.
2. Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
3. In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
4. To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
5. Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
6. Arrange the cookies on a parchment lined baking sheet.
7. Leave several inches between each cookie as they will need room to expand.
8. Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.
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