Ingredients
-
2 1/4
-
1/2
-
1
-
1
-
1 1/3
-
2/3
-
1
-
2
-
3
-
1
-
1 1/2
-
1
-
1/2
-
-
Directions
Magnolia Bakery’s Chocolate Drop Cookies, From the famous Magnolia Bakery in New York City I substituted Almond Roca (a US Pacific Northwest creation!) for the Heath bars , These are wonderful little morsels with the different flavor blends of whitechocolate and Heath Bar used the Heath bits instead of I went to the Magnolia Bakery as part of a culinary walking tour last summer (07) They (tour director) claimed the products were a bit over-rated as far as price/taste I did agree compared to some of the other bakeries we went too All in all it is one neat little place that really attracts So, when I came upon your recipe, I knew I had to give it a go Glad I did Thanks for posting~
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Combine the Flour, Cocoa Powder, Baking Soda and Salt in Large Bowl; Set Aside. |
|
3
Done
|
in Another Large Bowl Cream the Butter, Brown Sugar and White Sugar Until Smooth; About 3 Minutes. |
|
4
Done
|
to the Butter Mixture, Add the Eggs and Mix Well. Next Add the Milk and Vanilla Extract. Blend For Another Minute. |
|
5
Done
|
Stir in the Flour Mixture and Beat Thoroughly. Add the Pecans, Almond Roca Bits (or Heath Bars) and the Vanilla Chips. |
|
6
Done
|
Arrange the Cookies on a Parchment Lined Baking Sheet. |
|
7
Done
|
Leave Several Inches Between Each Cookie as They Will Need Room to Expand. |
|
8
Done
|
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. |
