Possibly my favorite cookie

*Updated 7.30.2012*

-Not a quick throw together cookie- Also these bake best if they get to hang out in the fridge for a while. (over night is best, but at least 3 hours)

Matty got me this book as a present for our first Christmas together! :) The first month or so of us dating consisted of him coming over a lot to bake with me and walk my dog Cinnamon. My Mom or i would go to the HB library and check out as many cook books as we could and try as many recipes as we could before renewing it again, and again.. and finally surrendering it back to the library. This is one of my favorite books and one of the first recipes we tried together. i think it's a winner
i made these today for an afternoon get together at Matty's professor's house - warning - They go fast especially right out of the oven!


MAGNOLIA BAKERY CHOCOLATE DROP COOKIES

Makes about 3 dozen cookies

2 1/4 C flour

2/3 C unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

1 1/3 C (2 2/3 sticks) unsalted butter, softened - i never use that much. Usually about 2 does it for me

1 C sugar - i use 3/4

2/3 C firmly packed light brown sugar

2 large eggs, at room temperature

3 TBS milk - today i used heavy whipping cream (just for fun) and wow did it whip up

1 TBS vanilla

1 1/2 C coarsely chopped pecans (optional)

4 coarsely chopped Heath Bars -or- chocolate covered toffee bars (about 1 C)

1/2 C vanilla chips - now honestly, why stop at 1/2 a cup? i make it an even 1C

Preheat oven to 350 degrees

In a large bowl, combine the flour, cocoa powder, baking soda, and salt--set aside. (i always sift my flour but stir in the coco powder later since it sticks to everything, especially in Hawaii humidity) Make sure it's good and mixed!

In a large bowl, cream the butter and the sugars until smooth (about 3 minutes); add the eggs one at a time and mix well.  Add the milk and the vanilla.  Mix in Heath, vanilla chips (or white choc), and nuts if desired). Add the flour mixture till all incorperated but do not over mix.

Drop by rounded teaspoonfuls onto ungreased cookie sheets (or TBS with Matty)--leave several inches between for expansion.  Bake for 10-12 minutes.  Cool on cookie sheet for 1-2 minutes before removing onto cooling rack. (or your mouth)
-- if you're bringing these somewhere or like your baked goods to look extra nice, save about 1/2 cup of chips and place them on top of the dough before baking and they come out looking store bought! With out the nasty flavor of course ;)