Best 2 Magnolia Bakerys Chocolate Drop Cookies Recipes

MAGNOLIA BAKERY'S CHOCOLATE DROP COOKIES

Steps:

• 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.

MAGNOLIA BAKERY'S CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line 12 cupcake tins with cupcake paper.
• In a small bowl, sift together flour and baking soda.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugars and beat until fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.
• Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
• Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
• Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
• Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.