Soft milk chocolate cookies
2 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Plus 2 tablespoons unsifted all purpose flour |
| ¼ | cup | Plus 2 tablespoons unsifted cake flour |
| ¼ | teaspoon | Cream of tartar |
| ½ | teaspoon | Salt |
| 12 | tablespoons | Unsalted butter; softened (1 1/2 sticks) |
| 5 | tablespoons | Shortening |
| ¾ | cup | Granulated sugar |
| ½ | cup | Light brown sugar |
| ¼ | cup | Dark brown sugar |
| 1 | Extra-large egg | |
| 1 | Extra-large egg yolk | |
| 2 | teaspoons | Vanilla extract |
| ½ | teaspoon | Almond extract |
| 1 | Bar (7 oz) milk chocolate; coarsely chopped | |
| 1¼ | cup | Sweetened flaked coconut |
| ⅔ | cup | Chopped walnuts |
Directions
Preheat the oven to 325 degrees. Line two cookie sheets with lengths of parchment paper.
Sift together the all-purpose flour, cake flour, 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 granulated sugar, light and dark brown sugars; 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 the cookies 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. from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95