Magnolia Bakerys Chocolate Drop Cookies Recipes

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MAGNOLIA BAKERY'S CHOCOLATE DROP COOKIES



Magnolia Bakery's Chocolate Drop Cookies image

From the famous Magnolia Bakery in New York City. I substituted Almond Roca (a US Pacific Northwest creation!) for the Heath bars.

Provided by COOKGIRl

Categories     Dessert

Time 27m

Yield 3 dozen

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 2414.8, Fat 161.2, SaturatedFat 65.2, Cholesterol 364, Sodium 1465.7, Carbohydrate 228.4, Fiber 17.9, Sugar 136.2, Protein 34.9

MAGNOLIA BAKERY'S CHOCOLATE CUPCAKES



Magnolia Bakery's Chocolate Cupcakes image

Make and share this Magnolia Bakery's Chocolate Cupcakes recipe from Food.com.

Provided by 644278

Categories     Dessert

Time 55m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, and softened
1 cup granulated sugar
1 cup light brown sugar, firmly packed
4 large eggs, at room temperature
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • Line 12 cupcake tins with cupcake paper.
  • In a small bowl, sift together flour and baking soda.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugars and beat until fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.
  • Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.
  • Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
  • Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
  • Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
  • Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Nutrition Facts : Calories 449.8, Fat 24.8, SaturatedFat 15, Cholesterol 112, Sodium 162.7, Carbohydrate 55.8, Fiber 2.9, Sugar 35.6, Protein 6.9

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