Magnolia Bakerys Chocolate Drop Cookies Recipes

MAGNOLIA BAKERY'S CHOCOLATE DROP COOKIES

Steps:

• 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.

PEANUT BUTTER COOKIES - THE MAGNOLIA BAKERY

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine the flour, baking soda, baking powder, and salt.
• In a large bowl, beat the butter and the peanut butter together until fluffy.
• Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
• Add the flour mixture and beat thoroughly.
• Stir in the peanut butter chips, chocolate, and peanuts.
• Refrigerate the dough for 10-20 minutes.
• Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
• Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
• Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
• Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

CHOCOLATE DROP COOKIES

Steps:

• Mix shortening, sugar and egg.
• Stir in sour milk and vanilla.
• Sift together flour, soda, salt and cocoa; stir.
• Add nuts.
• Chill 1 hour.
• Heat oven to 375°F.
• Drop by spoonfuls on greased cookie sheet.
• Bake 8-10 minutes.
• • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.

CAROL'S BROWNIE DROPS (CHOCOLATE COOKIES)

Steps:

• Melt chocolate and butter over hot water. Cool.
• Beat eggs in mixer until foamy, (using a Kitchen Aide, use the regulat mixer, not the whisk), then add the sugar, two tablespoons at a time (it's 12 tablespoons, converted).
• Beat in mixer until it thickens, about 5 minutes.
• Blend in chocolate.
• Add flour, baking powder, salt and cinnamon.
• Stir in vanilla and nuts.
• Using a regular cereal spoon (about 2/3 of a tablespoon in quantity), drop the mix balls on to a greased cookie sheet.
• Bake in a pre-heated oven at 350 degrees for 8-10 minutes. The cookies should feel "set" when done.
• Cool slightly on sheet before storing/eating.