Monday, 23 December 2013

Chocolate Cookies, Two Ways

Need some decadent, yet quick to make cookies for holiday gatherings? The perfect chocolate cookie base from here, can be customized with chocolate chips, chocolate drizzle, and sprinkles or candy cane bits. Below are my two variations:


Festive Peppermint:

Ingredients (makes 4 dozen):
  • 1 Cup & 2 Tbsp unsalted butter, at room temperature
  • 1 Cup of sugar
  • 1 Cup and brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 1/2 Cups all-purpose flour
  • 3/4 Cups unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 Cup chocolate chips or chunks of your choice (I used peppermint chocolate chips)
  1. Preheat oven to 350F.
  2. Combine butter and both sugars in a large bowl, and beat until creamy, light and fluffy.
  3. Beat the eggs into the sugar and butter, one at a time, then whisk in the vanilla extract until the ingredients are well mixed.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Slowly combine the dry ingredients into the wet, until everything is well mixed and the batter is thick.
  6. Flatten tablespoons of dough onto greased baking sheets to form the cookies.
*For Classic Cookies*
>Stud cookies with chocolate chips, and bake for 12 minutes

*For Festive Peppermint Cookies*
> Bake the cookies for 12 minutes
> Remove from oven and let fully cool on the baking sheets, about 15 to 20 minutes
> Melt 1 Cup of peppermint chocolate chips in the microwave (start by heating for 1 1/2 minutes, stir, and heat by increments of 10 seconds until fully melted)
> Spoon the melted chocolate over the tops of the baked cookies, and sprinkle with candy cane bits. Let cool for 2 hours at room temperature.


No comments:

Post a Comment