Guest Author - Katherine Tomlinson
Now that the Christmas season is officially open, it’s time to start baking. Chances are you have some seasonal cookie favorites in your repertoire, but when it comes to baking for office parties and neighborhood cookie exchanges, you can’t go wrong with the classic chocolate chip cookie.
Here are two luxurious variations that are sure to please, with tweaks to the every-day recipe that will make them extra special for the holidays.
Darkly Delicious Chocolate Chip Cookies
Preheat oven to 375 degrees
¾ cup unsalted butter (1 1.2 sticks)
¾ cup light brown sugar
¼ cup dark brown sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cup flour
¾ tsp. baking soda
6 oz. bittersweet chocolate, chopped into small chunks
Note: Chocolate chip cookies are usually made with a mixture of granulated (white) sugar and light brown sugar. Making it with the dark brown sugar adds a richness to the cookie bits between the chocolate bits and is altogether luxurious.)
Cream the butter and sugars together. Beat in the egg and add the vanilla.
Combine the flour and the baking soda, then stir into the creamed mixture. Add the chopped chocolate chunks. (Of course you can also just use chocolate chips. if you’d rather.)
Drop spoonfuls of dough onto a greased cookie sheet (or spray with non-stick spray).
Bake for 10 minutes. Cool on the cookie sheet for maximum chewiness.
Makes approximately 4 dozen cookies.
Mexican Chocolate Chip Cookies
Preheat oven to 325 degrees.
¾ cup unsalted butter (1 ½ sticks)
¾ cup dark brown sugar, packed
½ cup granulated sugar
2 eggs
1 tsp. vanilla extract
2 tsp. cinnamon
¼ tsp. cayenne pepper (or black pepper)
2 cups + 2 Tbsp. flour
3/4 tsp. baking powder
¼ tsp. salt
1 ½ cups bittersweet chocolate chips or chunks
Cream the butter and sugars together until fluffy. Add the eggs one at a time, beating well after each addition. Add the cinnamon, pepper and villa. Mix well.
In another bowl, combine the flour, baking powder and salt. Stir into the butter mixture using as few strokes as possible. Add the chocolate, again using just a few strokes to blend everything. (You don’t want to overbeat the dough or the cookies will be tough.)
Drop spoonfuls of batter onto an ungreased cookie sheet.
Bake for 12-15 minutes, depending on how chewy or crisp you like them.
Makes approximately 4 dozen cookies.
Note:: If you can find Mexican chocolate, use chunks of that in place of the bittersweet chocolate chips or chunks. Do not substitute semi-sweet chocolate, you want the darker taste of the bittersweet chocolate mixed with the cinnamon.
