Symphony Bar Milk Chocolate Cookies

1 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
2 eggs
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.

Shared by Debbie McLean Warner