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Blue Ribbon Cookie




Source of Recipe


ConAgra Foods.


List of Ingredients




PAM® Original No-Stick Cooking Spray
6 tablespoons Blue Bonnet®-stick
5 1-ounce squares unsweetened baking chocolate
5 (1 ounce) squares semi-sweet baking chocolate
2 large eggs
3/4 cup granulated sugar
1 teaspoon orange extract
1 teaspoon vanilla extract
1/4 cup chocolate malt mix
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup semi-sweet chocolate chips
1 cup chopped pecans


Recipe



Preheat oven to 350°F.
Coat 2 baking sheets with cooking spray and set aside.
In a medium saucepan over low heat, combine Blue Bonnet®, and the unsweetened and semisweet chocolate squares; stir until melted and smooth. Remove from heat.
In a large bowl, combine eggs, sugar, orange and vanilla extract. Using an electric mixer on high speed, beat 2 minutes. Reduce speed to low and beat in melted chocolate mixture. Add malt mix, flour, salt and baking powder and mix until blended. Remove from mixer and stir in chocolate chips and pecans with a wooden spoon.
Place six, 1/3 cupfuls of dough on each prepared baking sheet. Bake for 13-15 minutes. Remove from oven and allow cookies to cool for 2 minutes on baking sheets before placing on wire racks to cool.