Today I would like to share yet another amazing recipe by Magnolia Bakery. These cookies are a rich chocolatey cookie, with toffee and white chocolate. I modified the recipe a little bit, omitting the pecans and adding more chocolate and more vanilla. I made the recipe with the pecans and the flavor was more pecan than chocolate, so I made the recipe again with my changes; the results were decadent. I hope you enjoy my twist! :)
Ingredients
2 ¼ cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
2 2/3 sticks salted butter, softened
1 cup sugar
2/3 cup firmly packed light brown sugar
2 eggs
3 tablespoons milk
1 ½ tablespoons vanilla extract
6 coarsely chopped Heath Bars or chocolate-covered toffee bars
1 package Ghirardelli white chocolate chips
Directions
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the cocoa powder, and the baking soda. Set aside.
In another large bowl, cream the butter and sugars until smooth, about 2 minutes. Add the eggs and mix well. Add the milk and the vanilla extract. Add the flour mixture SLOWLY and beat thoroughly. Stir in the Heath bars and the white chocolate chips. Drop by rounded teaspoonfuls onto parchment paper. Bake for about 10-12 minutes.
Enjoy with a big glass of milk.