Monday, December 10, 2012

Chewy Chocolate Cookies

I have made a few recipes similar to this one over the years for my cookie tray and to mix in with others as gifts.  It is a perfect addition, with the festive candy cane sprinkles on the top.  The nice thing about this recipe is if you don't care for the candy cane topping, you can substitute whatever you would like - half of a caramel, walnut or pecan pieces (or halves), a drizzle of melted name it, and it will probably work.  I love the chewy, almost brownie-like texture...delicious!

  • 4 squares Baker's Unsweetened Baking Chocolate
  • 3/4 c butter
  • 2 c sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 c flour
  • 3 or 4 coarsely chopped peppermint candy canes (or other topping of your choosing)
  1. Preheat oven to 350 degrees.
  2. Microwave chocolate and butter in large microwavable bowl on HIGH for 2 minutes or until butter is melted.  Stir until chocolate is completely melted.  (At this point, I transfer to the mixing bowl of my stand mixer.)
  3. Stir in sugar.  Blend in eggs and vanilla.  Add flour; mix well.  Refrigerate 15 minutes, or until dough is easy to handle.  (This is very necessary.  I actually put the dough back into the fridge between batches.)
  4. Shape dough into 1 inch balls; place 2 inches apart on greased baking sheets.
  5. Bake 8 minutes or just until set (do not overbake).  Once removed from the oven, immediately sprinkle candy cane bits onto the top and press into the cookie slightly.  Transfer to wire racks and cool completely.  Makes about 5 dozen cookies.

Difficulty: Pretty easy on a cookie scale (only the rolling into balls keeps it from being very easy, in my opinion)
Time: 15 minutes prep, 8 minutes cooking time per batch
Source: adapted from Kraft Food & Family magazine, Holiday 2006 edition

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