Zutaten für Magnolia Bakery's Chocolate Drop Cookies
- Unbleached Flour
- Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- Sugar
- 2 large eggs
- ½ cup milk
- Pure Vanilla Extract
- 1 cup chopped pecans
- Almonds
- Vanilla Chip
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Zubereitung von Magnolia Bakery's Chocolate Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt in a large bowl. Set aside.
- In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy (about 3 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ cup milk. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans, 1 cup chopped Almond Roca, and 1 cup chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving several inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from oven and let cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
544g
Fat
326g
Carbs
76g
