Prep 15 mins
Cook 12 mins
From the famous Magnolia Bakery in New York City. I substituted Almond Roca (a US Pacific Northwest creation!) for the Heath bars.
- 532.32 ml unbleached flour
- 118.29 ml unsweetened cocoa powder
- 4.92 ml baking soda
- 4.92 ml salt
- 314.66 ml unsalted butter, softened
- 158.51 ml firmly packed light brown sugar
- 236.59 ml sugar
- 2 large eggs, at room temperature
- 44.37 ml milk
- 14.79 ml pure vanilla extract
- 354.88 ml pecans, chopped (or hazelnuts)
- 236.59 ml almonds, roca brand candy minced small (or 1 cup Heath Bars cut up into small chunks)
- 118.29 ml vanilla chip
- 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.
These are wonderful little morsels with the different flavor blends of whitechocolate and Heath Bar. I used the Heath bits instead of. I went to the Magnolia Bakery as part of a culinary walking tour last summer (07). They (tour director) claimed the products were a bit over-rated as far as price/taste. I did agree compared to some of the other bakeries we went too. All in all it is one neat little place that really attracts. So, when I came upon your recipe, I knew I had to give it a go. Glad I did. Thanks for posting~