Decadent Almond Roca Chocolate Drop Cookies
Indulge in the rich, chocolatey goodness of these Decadent Almond Roca Chocolate Drop Cookies, inspired by the iconic Magnolia Bakery in New York City. This delightful twist on a classic cookie incorporates crunchy Almond Roca, adding a unique depth of flavor that perfectly complements the soft and chewy chocolate cookie base. Perfect for any occasion, these cookies will impress your family and friends and satisfy your sweet tooth with every bite.
N/A
Servings
120
Calories
13
Ingredients
Ingredients
unbleached flour
2 1/4 cups (measured)
unsweetened cocoa powder
1/2 cup (measured)
baking soda
1 teaspoon (measured)
salt
1 teaspoon (measured)
unsalted butter
1 1/3 cups (softened)
light brown sugar
2/3 cup (firmly packed)
granulated sugar
1 cup (measured)
large eggs
2 (at room temperature)
milk
3 tablespoons (measured)
pure vanilla extract
1 tablespoon (measured)
pecans
1 1/2 cups (chopped)
Almond Roca candy
1 cup (minced small)
vanilla chips
1/2 cup (measured)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the unbleached flour, unsweetened cocoa powder, baking soda, and salt. Whisk them together until well blended and set aside.
3
In a separate large bowl, cream together the softened unsalted butter, firmly packed light brown sugar, and granulated sugar using an electric mixer on medium speed for about 3 minutes, or until the mixture is smooth and fluffy.
4
Add the large eggs, milk, and pure vanilla extract to the butter mixture. Mix until well combined, about 1 minute.
5
Gradually stir in the flour mixture, mixing until fully incorporated. Be careful not to overmix.
6
Fold in the chopped pecans, minced Almond Roca (or Heath Bars), and vanilla chips with a spatula until evenly distributed throughout the dough.
7
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving several inches between each cookie to allow for expansion during baking.
8
Bake in the preheated oven for 10-12 minutes. The cookies should appear soft but set at the edges.
9
Once baked, remove from the oven and let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information
6.8g
Fat
13.3g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Almond Roca Chocolate Drop Cookies?
These are rich, chocolatey cookies inspired by Magnolia Bakery, featuring a soft and chewy cocoa base mixed with crunchy Almond Roca, pecans, and vanilla chips.
Which famous bakery inspired this recipe?
The recipe is inspired by the iconic Magnolia Bakery in New York City.
What is the recommended oven temperature for baking these cookies?
Preheat your oven to 350°F (175°C) before baking.
What type of flour should I use?
The recipe calls for 2 1/4 cups of measured unbleached flour.
What kind of cocoa powder is required?
Use 1/2 cup of measured unsweetened cocoa powder.
Should I use salted or unsalted butter?
This recipe requires 1 1/3 cups of softened unsalted butter.
How much light brown sugar is needed?
Use 2/3 cup of firmly packed light brown sugar.
How long should I cream the butter and sugars?
Cream the butter and sugars together using an electric mixer on medium speed for about 3 minutes until smooth and fluffy.
What temperature should the eggs be?
The 2 large eggs should be at room temperature before being added to the mixture.
How much vanilla extract is used in the recipe?
The recipe uses 1 tablespoon of pure vanilla extract.
What can I use if I don't have Almond Roca candy?
You can substitute minced Heath Bars if Almond Roca candy is unavailable.
How should the pecans be prepared?
You should use 1 1/2 cups of chopped pecans.
How small should the Almond Roca be minced?
The Almond Roca candy should be minced small for even distribution throughout the dough.
What are the dry ingredients in this cookie?
The dry ingredients include unbleached flour, unsweetened cocoa powder, baking soda, and salt.
Is it okay to overmix the dough?
No, you should be careful not to overmix once you gradually stir in the flour mixture.
Which ingredients should be folded in with a spatula?
Fold in the chopped pecans, minced Almond Roca, and vanilla chips using a spatula.
How should the dough be portioned on the baking sheet?
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the sheet.
How much space should be left between cookies?
Leave several inches between each cookie to allow for expansion during the baking process.
What should I line the baking sheet with?
Use a parchment-lined baking sheet for best results.
How long do the cookies need to bake?
The cookies should bake for 10-12 minutes.
How do I know when the cookies are finished baking?
The cookies are done when they appear soft but set at the edges.
How long should the cookies cool on the tray?
Let the cookies cool on the baking sheet for about 1 minute after removing them from the oven.
Where should the cookies go after cooling on the tray?
Transfer the cookies to a wire rack to cool completely.
What is the calorie count for one cookie?
Each cookie contains approximately 120 calories.
How much fat is in each serving?
Each cookie has about 6.8g of fat.
How many carbohydrates are in these cookies?
There are 13.3g of carbohydrates per cookie.
What is the protein content per cookie?
Each cookie provides 1g of protein.
How much milk is needed for the recipe?
The recipe requires 3 tablespoons of milk.
What makes these cookies unique?
The addition of minced Almond Roca candy provides a unique depth of flavor and crunch to the soft chocolate base.
Are these cookies suitable for parties?
Yes, they are described as perfect for any occasion, including party snacks, and will impress family and friends.