For 7 days I am going to post a recipe a day, each one is a recipe for Holiday cookies or other treats that can be included in gift boxes. I bake dozen after dozen of cookies and mini loaves every year that I give to family and friends. I also participate in the Secret Santa Swap on Food52. I love presenting a box of homemade baked goods as a gift, it’s something I have done year after year, a labor of love that I look forward to. I start making the cookie dough on December 1 and make a batch a day of assorted doughs, wrap well and freeze. My freezer is full of various types of cookie dough and it’s very easy to thaw and bake when you need to.
This first recipe is from Food52 and is one of my all time favorites, it is a staple in my holiday box of goodies every year. The recipe is from Kelseythenaptimechef, who is a phenomenal cook and I believe she even has published a cookbook. These cookies are addictive, soft and chewy, not too sweet, simply delicious! I make a couple of changes, very minor really. Instead of semisweet chips I use milk chocolate chips or chunks along with the dark chocolate chips, I like the contrast because I use a dark cocoa powder (Valrhona), Hershey’s works as well both regular and Hershey’s dark.
Makes 50-55 cookies
2 1/4 sticks unsalted butter, room temperature (2 whole sticks +2 tbs)
1 cup sugar
1 cup light brown sugar
2 eggs, room temperature
2 1/2 cups flour
3/4 cups unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons instant espresso powder (like Medaglia D’Oro, or similar)
12 ounces semisweet chocolate chips
- Preheat oven to 350
- Cream butter and sugars until light and fluffy. Then, add eggs one at time, mixing after each addition to make sure they are well combined.
- In a separate bowl mix together dry ingredients: flour, cocoa powder, baking soda, salt, and espresso powder. I use a whisk to make sure the dry ingredients are well mixed.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, scraping down the sides of the bowl as needed. Mix everything until the ingredients are fully combined, but do not overbeat. Using a wooden spoon, stir in chocolate chips.
- Line a baking sheet with Silpat or parchment paper. Using a 1 1/2″ ice-cream scoop, or rounded teaspoon, drop dough on the sheet 2″ apart. Bake for 10-12 minutes. Cool on a wire rack and serve.