Soft Milk Chocolate Cookies
Submitted by Jayna2002
Bakery-style soft cookies loaded with chopped milk chocolate, shredded coconut, and walnuts. A blend of butter, shortening, and cake flour creates an irresistibly tender crumb.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a cookie that means business. Butter and shortening team up for a dough that bakes soft and stays that way.
Cake flour blended with all-purpose keeps the crumb tender, while a pinch of cream of tartar adds just enough tang to balance three types of sugar.
The mix-ins are where things get serious: chunky pieces of chopped milk chocolate bars (not chips!), sweetened shredded coconut, and toasted walnuts in every bite.
A whisper of almond extract alongside the vanilla adds a subtle depth that’ll have people asking what your secret ingredient is.
Chef’s Tips
- Use chopped chocolate bars instead of chips. Bars melt into gooey pockets and create irregular chunks that give each cookie a different experience.
- Cream the butter and shortening a full 5 minutes on low. This slow creaming builds structure without over-aerating.
- Let cookies rest on the pan for one minute before transferring. They’re fragile right out of the oven and need a moment to set.
Ingredients
Directions
Preheat oven to 325 degrees; line 2 cookie sheets with parchment paper.
Sift together the flours, cream of tartar and salt. Cream the butter and shortening in the large bowl of an electric mixer on low speed for 5 minutes. Add the sugars and beat for 3 minutes on moderate speed. Beat in the egg and egg yolk. Blend in the vanilla extract and almond extract. On low speed, add the sifted mixture and mix until the particles of flour are absorbed. Stir in the milk chocolate, coconut and walnuts. For each batch, drop 2 tablespoon-size mounds of the dough onto a lined cookie sheet, spacing the mounds about 2 to 2½ inches apart. Bake for 15 minutes, or until a light golden color. After 1 minute, transfer the cookies to cooling racks using a wide metal spatula. Cool completely. Store in an airtight container.
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