Soft Milk Chocolate Cookies

Name: Soft Milk Chocolate Cookies
Yield: 12
Cuisine: Fusion
Ingredients: flour; flour; cake flour; cake flour; cream of tartar; salt; butter; vegetable shortening; sugar; brown sugar; brown sugar; eggs; egg yolks; vanilla extract; almond extract; milk chocolate bars; coconut, shredded (desiccated); walnuts

Submitted by Jayna2002

YIELD

12 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ¾

CUPS ALL-PURPOSE FLOUR

TABLESPOONS ALL-PURPOSE FLOUR
unsifted

CUP CAKE FLOUR
un, plus

TABLESPOONS CAKE FLOUR
un

TEASPOON CREAM OF TARTAR

TEASPOON SALT

TABLESPOONS BUTTER
, softened

TABLESPOONS VEGETABLE SHORTENING

CUP SUGAR
granulated

CUP BROWN SUGAR
light, packed *

CUP BROWN SUGAR
dark, packed *

EACH EGGS
extra large

EACH EGG YOLKS
extra large *

TEASPOONS VANILLA EXTRACT

TEASPOON ALMOND EXTRACT *

OUNCES MILK CHOCOLATE BARS
coarsely chopped

1 ¼

CUPS COCONUT, SHREDDED (DESICCATED)
sweetened *

⅔

CUP WALNUTS
chopped

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.