Christmas is eleven days (gulp) away and what better way is there to countdown to the big event than to feature a cookie recipe each day? Think of it as a cookie recipe advent calendar. And to fill that advent calendar I’m featuring twenty five of my favorite holiday cookie recipes that are sure to fill your holidays with cheer. Bake them to fill your cookie trays, bring them to a cookie swap or eat them yourself; they are guaranteed to bring about holiday joy. And if you love baking as much as I do, making them is a fun filled gift unto itself. Enjoy!
The fragrant spices of ginger, cinnamon and nutmeg are hallmarks of the holiday season and can be found in everything from sweet treats and drinks to savory treats. When you introduce the perennial favorite of chocolate into the flavor mix you have a sure winner. And this is definitely the case with these soft and chewy cookies from King Arthur Flour. These cookies are full of flavor and pack a punch but because of their dark color they hide the fact they are also filled with bits of chocolate. One bite will have you addicted and coming back for more. And best of all, these cookies are so easy to make. So why don’t you go ahead and bake some up today. While your at it double the recipe so you have plenty to share.
CHOCOLATE GINGERBREAD COOKIES
1 tablespoon Dutch-process cocoa
1/2 cup unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup molasses
1 cup miniature chocolate chips
5 tablespoons sugar
- Preheat the oven to 325 degrees. Line two baking sheets with parchment paper and set aside.
- Combine the flour, baking soda, spices, salt in cocoa in a medium sized bowl.
- In a separate bowl, beat the butter with the brown sugar until light and creamy.
- Add the molasses and beat until combined.
- Beat in the dry ingredients, then stir in the chips.
- Scoop the dough a tablespoon at a time. Roll the top portion of each dough ball in the sugar.
- Place the unbaked cookies 1 1/2″ apart, sugar side up, onto the prepared baking sheets.
- Bake the cookies for 10 to 12 minutes, until their surface begins to crack. Remove from the oven, cool on the pan for 5 minutes, then transfer the cookies to a rack to cool completely.
Yield: 24-28 cookies.