Good evening! When I had the relatively unoriginal idea of posting 12 christmas cookie recipes on this blog, I overlooked the fact that baking and blogging both take time. Time that I rarely have. What I’m trying to say is I’m sorry I have been seriously slacking on the cookie front. However, I am pleased to bring you two delicious recipes tonight!
Double Chocolate Chip Cookies & German Chocolate Cookies!
I copied the recipe for the Double Chocolate Chip Cookies out of a Christmas Cookie magazine I found lying around my house while I was home over Thanksgiving. Unfortunately, I cannot recall which particular magazine it was.
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup packed dark brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/3 cup baking cocoa
- 2 tbls milk
- 1 3/4 cups all-purpose flour
- 1/4 tsp baking powder
- 1 cup chopped walnuts (optional)
- 1 cup (6 oz) semisweet chocolate chunks or chips (double if not using nuts)
- In a large mixing bowl, cream together butter, sugar and vanilla. Beat in egg, cocoa and milk.
- Combine flour and baking powder, fold into creamed mixture.
- Fold in walnuts and chocolate chips
- Roll tablespoonfuls of dough into balls, place 2 inches apart on baking sheets lined with silpats or parchment paper.
- Bake at 350 degrees for 10-12 minutes. Cool for 5 minutes before transferring to wire racks.
Yield: 3 dozen
These cookies were a hit! They almost tasted like hot cocoa. I highly recommend using chocolate chunks over chips. The extra crunch they give is much more pleasing, if you ask me!
German Chocolate Cookies:
Luckily, I CAN direct you to the source of this recipe! While searching for new holiday baking ideas, I came across these dangerous little devils . I am a huge fan of just about anything german chocolate. Cake, cookies, bars, ice cream (do they make that?)…Can’t go wrong with german chocolate anything!
- 2 cups sweetened, shredded coconut
- 1 1/2 cups chopped pecans
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup packed light brown sugar
- 3/4 cup salted butter, softened
- 1 large egg
- 2 tbls light corn syrup
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 4 ounces semisweet chocolate finely chopped, or 1/2 cup mini chocolate chips
- Heat oven to 350 degrees. Spread pecans and coconut on a rimmed baking sheet and toast in oven for 7-10 minutes, or until fragrant.
- Whisk together flour, baking powder and salt, set aside.
- Cream brown sugar and butter until fluffy. Add egg, corn syrup, vanilla and almond extract.
- Gradually beat in flour mixture. Using a rubber spatula, fold in pecans, coconut, and chocolate.
- Drop tablespoonfuls of dough on baking sheets lined with silpats of parchment paper a few inches apart. Pat them down slightly using a knife.
- Bake at 350 degrees for 7-10 minutes. Let cool for 5 minutes before transferring to wire rack.
Yield: About 30 cookies
Again, I absolutely loved these cookies. And so did everyone else judging by the fact that they were gone from the cookie jar in a couple days.