(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Saco Chocolate Cookies and Cream Cookies
A puffy chocolate cookie is studded with chunks of Cookies and Cream chocolate bars and drizzled with more white chocolate after baking. Sour cream, as well as a touch of cream chees, star in this rich chocolate cookie that is mouth-watering, delicate and decadent â€“ all at once. Saco cocoa is wonderfully full bodied in taste but not harsh, offering these cookies a full rounded taste. The chopped Saco chocolate semi-sweet chocolate chunks, offer a nice counterpoint of darker chocolate, against a milder chocolate cookie. The white chocolate, cookies and cream chunks are the final touch.
This is a Marcy Goldman.BetterBaking.com Â© 2008 Recipe, created exclusively for Saco Food Products.
1/2 cup unsalted butter, melted
4 tablespoons Saco cocoa
1 cup sugar
2 teaspoons pure vanilla extract
1/4 cup sour cream
1/4 cup cream cheese, softened
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
2 cups all-purpose flour
1/2 cup chopped Saco chocolate chunks
1 cup chopped Cookies and Cream Chocolate Bar (about 4-5 bars)
Melted white chocolate, for drizzling, about 3 ounces, melted
Preheat oven to 350 F. Stack two baking sheets together and line top one with parchment paper.
In a mixing bowl, hand whisk the butter and cocoa to blend well. Add in the sugar, vanilla, egg, sour cream and cream cheese and blend well. Fold in the dry ingredients and last, gently fold in the Cookies and Cream chopped chocolate.
Form into large balls and press lightly onto cookie sheet.
Bake 14-18 minutes until cookies are puffed and slightly crackled.
Cool well and toss in cocoa or confectionersâ€™ sugar or drizzle on melted white and dark chocolate.
Makes 10-12 cookies
© This is a Marcy Goldman/BetterBaking.com original recipe
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