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."
 
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photo by CoffeeB photo by CoffeeB
photo by CoffeeB
Ready In:
27mins
Ingredients:
13
Yields:
3 dozen
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ingredients

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directions

  • Preheat oven to 350°.
  • Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
  • In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
  • To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
  • Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
  • Arrange the cookies on a parchment lined baking sheet.
  • Leave several inches between each cookie as they will need room to expand.
  • 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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Reviews

  1. These are wonderful little morsels with the different flavor blends of whitechocolate and Heath Bar. I 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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