Title: Soft Milk Chocolate Cookies
Categories: Cookies
Yield: 30 servings
1 3/4 c All-purpose flour; u
-nsifted, plus
2 tb All-purpose flour; unsifted
1/4 c Cake flour; unsifted, plus
2 tb Cake flour; unsifted
1/4 ts Cream of tartar
1/2 ts Salt
12 tb Unsalted butter; softened
5 tb Shortening
3/4 c Granulated sugar
1/2 c Light brown sugar, packed
1/4 c Dark brown sugar, packed
1 Egg/extra large
1 Egg yolk/extra large
2 ts Vanilla extract
1/2 ts Almond extract
7 oz Milk chocolate bar
Coarsely chopped
1 1/4 c Sweetened coconut flakes
2/3 c Walnuts; chopped
Recipe by: Baking for Gift Giving, Lisa Yockelson
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 2 1/2 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.
