Symphony Bar Milk Chocolate Cookies

By srumbel

Crispy, chewy, and filled with bits of toffee…can you resist? Oh, lest I forget, the cookie is chocolate! From Martha Stewart’s Cookies, this is the recipe for a chocolate lover. I’m a big fan of cup4cup, but I hadn’t yet tried it out on a cookie, so as I browsed my bookshelves, I came across my long unused copy, and decided this would be the trial cookie. Obviously, a success, no? Of course, use AP flour if you aren’t gluten-free.
from louanneskitchen.wordpress.com

Ingredients

• 1 cup flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2-4.25 oz Symphony Bar with Almond and Toffee Chips
• 1 stick unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 325 degrees.
Line a cookie sheet with parchment or spray with non-stick spray.
In a small bowl, combine flour, cocoa, baking soda, and salt; set aside.
Melt together one of the Symphony bars with the stick of butter – I did this in the microwave, stirring after intervals of 30 seconds. The cookbook says to use a double-boiler technique – your choice. Once melted, allow the mixture to cool.
In a large bowl, beat together the cooled melted chocolate, sugar, eggs, and vanilla.
With the mixer on low, add the flour/cocoa mixture.
Chop the remaining Symphony bar, and add to the cookie dough.
Chill for 15 minutes.
Using a small cookie scoop, drop cookie dough onto prepared pan. The cookies spread, so allow at least 2″ between them.
Bake for 12-13 minutes at 325 degrees.
Allow to cool before removing from pan.
Enjoy!