Tuesday, February 16, 2010
Almond Roca Cookies
I found a new flavor of Almond Roca cookies this year Mocha Rocha, YUM. I thought they would be a really great ingredient in a cookie. I searched the web for Almond Roca Cookies recipes and the only ones I found did not actually have Almond Roca in them? what is the point!
I decided to go "Rogue", and make my own recipe! If you have a serious sweet tooth, these cookies are for you, they bake up thin and crisp and the flavor is outstanding! Seriously, bake some up today!
1 can Brown and Haley Mocha Roca (unwrapped)
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks butter)
3/4 cup brown sugar
3/4 cup regular sugar
1 tsp vanilla extract
1/2 cup semi sweet chocolate chips
Preheat oven to 375
Place your Roca in a freezer quart bag and beat it with a heavy bottom pan until they are broken up into bits (I was missing about 5 Roca's so I added some chocolate chips which would be optional if you had an entire can of Rocha's)
Place flour, baking soda and salt in a small bowl and mix well
Beat butter, sugar, brown sugar, and vanilla till creamy
Add the eggs 1 at a time, beating well between each
Gradually beat in the flour mixture, till well combined
Add your Roca chips and chocolate morsels (if desired) into the batter and mix well
Place 1 scoop at a time (I use a small ice cream scoop), on a cookie sheet (use a silpat if you have it), and bake for 10 minutes, the cookies spread quite a bit, so I could only fit 6 on a pan
Remove from oven, let cool for 10 then transfer to a cooling rack to finish cooling
The cookies will firm up when totally cool
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