Chocolate Parfait Cookies

Yield: 3 dozen cookies

Ingredients

5 cups all purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 1/2 cups unsalted butter, softened (3 sticks)

1 1/2 cups granulated sugar

3 large eggs

1 1/2 tablespoons almond extract

1 teaspoon vanilla extract

3/4 cup milk

2 bars (7 ounces each) milk chocolate, roughly chopped

Directions:

Preheat oven to 370 degrees F

In a bowl, whisk together flour, baking soda and salt.

In a large bowl, cream butter and sugar together until light and fluffy.

Beat in eggs, 1 at a time; beating 30 seconds between each.

Stir in extracts.

Add flour mixture and milk a little at a time, alternating between flour and milk and mixing thoroughly between each addition.

Add chocolate and blend until mixed throughout batter (batter will be sticky).

Refrigerate dough for 1 hour.

Drop dough onto two parchment-lined baking sheets.

Bake for 10-11 minutes until glossy sheen has disappeared, but do not overbake. Transfer cookies to a wire rack to cool.

Bake remaining dough using new parchment.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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