Symphony Bar Milk Chocolate Cookies Printable recipe1 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
1 teaspoon vanilla
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.
Recipe adapted from Martha Stewart's Cookies.