An over-the-top chocolate cookie comprised of a milk chocolate base using Carnation Breakfast Essentials® combined with coconut, almond extract, and a blast of mini semisweet chocolate chips to curb those chocolate cravings!

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 mins
total:
32 mins
Servings:
60
Yield:
60 cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Beat white sugar, butter, shortening, and brown sugar together in a bowl using an electric mixer until creamy. Add milk chocolate powder and mix until well blended. Beat in eggs.

  • Gradually add flour, almond extract, baking soda, and salt to the butter mixture. Beat until well blended. Stir in coconut and fold in chocolate chips. Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them 2 inches apart.

  • Bake in the preheated oven until lightly browned on the edges, 10 to 12 minutes. Allow to cool for 2 minutes on the baking sheets. Transfer cookies to a cooling rack to cool completely.

Cook's Note:

These cookies are very chocolaty! If you would like them to be less chocolate-filled, use 1/2 of the bag of chocolate chips. Add chopped almonds if desired.

Nutrition Facts

99 calories; protein 1.2g 2% DV; carbohydrates 12.1g 4% DV; fat 5.5g 9% DV; cholesterol 10.4mg 4% DV; sodium 51.4mg 2% DV. Full Nutrition
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