La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/8782/Chocolate_Parfait_Cookies
Chocolate Parfait Cookies
Yield: 3 dozen cookies
Ingredients
| 5 |
cups |
all purpose flour
|
|
|
| 1 1/4 |
teaspoons |
baking soda
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1 1/2 |
cups |
unsalted butter, softened (3 sticks)
|
|
|
| 1 1/2 |
cups |
granulated sugar
|
|
|
| 3 |
|
large eggs
|
|
|
| 1 1/2 |
tablespoons |
almond extract
|
|
|
| 1 |
teaspoon |
vanilla extract
|
|
|
| 3/4 |
cup |
milk
|
|
|
| 2 |
bars |
(7 ounces each) milk chocolate, roughly chopped
|
|
|
Directions:
Preheat oven to 370 degrees F
In a bowl, whisk together flour, baking soda and salt.
In a large bowl, cream butter and sugar together until light and fluffy.
Beat in eggs, 1 at a time; beating 30 seconds between each.
Stir in extracts.
Add flour mixture and milk a little at a time, alternating between flour and milk and mixing thoroughly between each addition.
Add chocolate and blend until mixed throughout batter (batter will be sticky).
Refrigerate dough for 1 hour.
Drop dough onto two parchment-lined baking sheets.
Bake for 10-11 minutes until glossy sheen has disappeared, but do not overbake. Transfer cookies to a wire rack to cool.
Bake remaining dough using new parchment.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://www.lagrangeigaoh.com/Recipes/Detail/8782/Chocolate_Parfait_Cookies