Today’s post is serving double-duty. For one, it is a cookie I usually make during the holiday season. With it’s snowy appearance, it seems applicable for Homemade for the Holidays. And two, since it fits in so well, I used to participate in the The Great Food Blogger Cookie Swap.
Through Twitter, I learned of this food blogger fun and signed up. I chose this cookie not only for its wintery appearance but its deeply chocolate flavor despite its petite size. A chocolate cookie with chocolate chips inside. Chewy and delicious, I thought they would be hardy enough to make it through the USPS system (they did!).
They are easy to put together and after a chill in the fridge are ready to be scooped up, rolled in powder sugar and put in the oven. While they bake, they tops crinkle and crack.
**My favorite baking tool right now is my small scoop. It has made all the difference in cookie making this season, plus other recipes like the cinnamon-sugar doughnuts. Such a time saver! If you don’t have one yet, get one. You will be happy you did.
You might have to make more than one batch because these cookies will disappear quickly.
from Country Living
Ingredients
- • 1 1/2 cups all-purpose flour
- • 3/4 cup cocoa powder
- • 2 tsp baking powder
- • 3/4 tsp salt
- • 1/2 cup butter, softened
- • 3/4 cup dark brown sugar
- • 1/4 cup sugar
- • 2 large eggs
- • 1 tsp vanilla
- • 1 1/4 cup milk-chocolate chips
- • 1 cup powdered sugar - for coating the cookies
Instructions
- Combine the flour, coca baking powder and salt in a bowl and set aside.
- In the bowl of mixer, cream the butter until smooth.
- Add in the sugar and beat until combined.
- Add eggs and vanilla and mix thoroughly.
- Slowly add in the flour mixture to the bowl until a soft dough forms.
- Add chocolate chips and mix until incorporated.
- Cover the dough and chill for at least an hour.
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Place the powdered sugar in a bowl.
- Shape 1 Tbsp of dough into a ball (I like to use a cookie scoop).
- Roll the ball in the powdered sugar and coat generously.
- Place the balls 2 inches apart on the prepared cookie sheet.
- Bake 10-12 minutes, until the cookies have puffed and cracked and are slightly firm to the touch.
- Transfer cookies to a cooling rack and cool completely.
For the cookie swap, I packed the cookies in little red boxes and used both the swap stickers and stickers I made to cover the outside. It was a lot of fun to participate in the cookie exchange. Sending sweets via snail mail is perfect for the holidays.
Oh, and I got three batches of cookies too! They were delicious. My favorite were the French toast cookies from Valerie of Pursuit of Sweetness – they smelled and tasted like French toast and were even cut out into a toast shape! Sadly, none of them lasted very long. Thankfully the recipes are available sometime Friday on The Great Food Blogger Cookie Swap. Interested in participating next year? Sign up here for reminders.
What holiday fun!
Take care.
Find more Homemade for the Holidays here.
YAY! I’m glad you liked the french toast cookies! :) Your chocolate cookies look SO DELICIOUS! And I love that you used dark brown sugar in them (my fav)!
Your cookies were soooo yummy! And the package was adorable! Thanks so much :)
Yeah, these are totally happening this weekend. :) New follower!