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Chocolate Truffle Cookies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Chocolate-Coconut-Toffee Delights
Yield: Makes 1 dozen (5-inch) cookies
Ingredients:
1/2
cup all-purpose flour
1/4
teaspoon baking powder
1/4
teaspoon salt
1
package (12 ounces) semisweet chocolate chips, divided
1/4
cup butter, cut into small pieces
3/4
cup packed light brown sugar
2
eggs, beaten
1
teaspoon vanilla
1-1/2
cups flaked coconut
1
cup toffee baking bits
Preparation:
1.
Preheat oven to 350°F. Line cookie sheets with parchment paper.
2.
Combine flour, baking powder and salt in small bowl; set aside. Place 1 cup chocolate chips and butter in large microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave at additional 30-second intervals until mixture is melted and smooth.
3.
Add brown sugar, eggs and vanilla to chocolate mixture; beat until well blended. Add flour mixture; beat until blended. Stir in coconut, toffee bits and remaining 1 cup chocolate chips.
4.
Drop dough by heaping 1/3 cupfuls 3 inches apart onto prepared cookie sheets. Flatten with rubber spatula into 3-1/2-inch circles. Bake 15 to 17 minutes or until edges are just firm to the touch. Cool on cookie sheets 2 minutes; slide parchment paper and cookies onto wire racks. Cool completely.
This recipe appears in:
Chocolate
