Magnolia Bakery's Chocolate Drop Cookies Recipe

A decadent twist on a classic! Inspired by the famous Magnolia Bakery in NYC, these gooey chocolate cookies swap traditional Heath bars for the Pacific Northwest's own Almond Roca, creating a unique and unforgettable flavor combination. Get ready for rich, chocolatey perfection with crunchy pecans and melt-in-your-mouth Almond Roca pieces in every bite. Perfect for holiday baking or any special occasion!

Prep Time 20 mins
Cook Time 27 mins
Calories 2414.8 kcal
Protein 69g
Rating 5.0 (1 Reviews)
Magnolia Bakery's Chocolate Drop Cookies 48

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Magnolia Bakery's Chocolate Drop Cookies

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How to Make Magnolia Bakery's Chocolate Drop Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. 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.
  3. 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).
  4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ cup milk. Mix until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 1 cup chopped pecans, 1 cup chopped Almond Roca, and 1 cup chocolate chips.
  7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving several inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
  9. 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