Its December and that means one thing: Holiday Cookierama. I do it every year--bake a gazillion cookies and send them out in lieu of holiday gifts. I am a terrible shopper and an excellent baker, so it works out for everyone involved. It does cut into the knitting time but its a sacrifice to the cookie gods I'm willing to make.

First up:

Chocolate Chocolate Chip Cookies

I couldnt find my regular sized cookie scoop among the boxes when I made these so I resorted to an ice cream scoop. Holy Crap--you'd better use a regular cookie scoop when you make them or you will want to die from the chocolate overload.

Not that the cookie wasnt worth it though. These were fudgy and delicious and not for the faint of heart--almost like a cross between a brownie and a chocolate chip cookie.

Chocolate Chocolate Chip Cookies
from Great Cookies by Carole Walter

8 oz semisweet chocolate, coarsely chopped
1 cup all purpose flour
2 tblsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2 cup butter (unsalted)
3/4 cup granulated sugar
1/2 cup lightly packed dark brown sugar (yes, dark. dont use that light stuff)
2 large eggs
2 tblsp hot water
1 1/2 tsp pure vanilla extract
1 bag-o-chocolate chips

Melt the chocolate over a double broiler (or live on the edge like I did and do it in the microwave).

Combine the flour, cocoa, baking powder, and salt. Set aside

Mix the butter on low speed untl smooth and creamy, add the sugars and mix until well blended and lightened in color. Add the eggs, mixing until well combined. Blend in the warm melted chocolate, then add hot water and vanilla extract.

Reduce the speed on the mixer and blend in the dry ingredients.

Bake at 350 for 10ish minutes. Take them out while they still look just a touch underdone and they will firm up while they cool. Let rest on a cookie sheet for a minute then transfer to a wire rack to cool completely.

The Book says it yields 4 dozen cookies. I say ha to that. I got approximately 20 with my ice cream scooper.

Next up:

Sugar Cookies

If you like yours chewy (and doesnt everyone, really? those crunchy cookie people are just nutty) this is the recipe for you. The dark brown sugar and corn syrup really keep these moist and delicious. I roll mine in a mix of large sanding sugars to make them festive but I guess you could leave them plain or use table sugar.

These wouldnt be good for roll out cookies, by the way....

Chewy Sugar Cookies
From The King Arthur Flour Baking Companion

3/4 cup unsalted butter
2/4 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup light corn syrup
2 tsp vanilla extract
1/4 tsp nutmeg (I couldnt find mine so I used a little cinnamon and it was super tasty)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
2 1/2 cups all purpose flour
1/4 cup coarse sugar for coating

Beat together butter, granulated and brown sugars, corn syrup, vanilla, nutmeg (or cinnamon), baking power and soda, salt and egg. Stir in the flour.

Use a cookie scoop and drop into a shallow dish filled with sanding sugar, rolling to coat.

Bake for 10ish minutes at 375 until very lightly golden brown. Bake them too long and they'll be crunchy and you wouldnt want that.

As far as knitting goes, I'm still plugging away at Rogue, I'm nearly done with the back and I'm ready to start the fronts--then just the hood! I'll post another WIP shot as soon as something interesting happens...

Posted by fruitychick at 01:32 PM | Permalink