It took longer for me to put these up than I wanted. Sorry about that, but it felt like I was racing back and forth from my parent's house to mine all week. So finally, here are the Christmas cookie recipes I made last week. Only two this time, most years I make five or more different kinda of cookies. But this year everything was just too crazy so I didn't have time.
First up is the teaser cookie I showed you in the last post.
Chocolate Chip Toffee Cookies
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 tpsn vanilla extract
1 bag chocolate chips (I like Ghirardelli best)
1 cup toffee peices
Preheat oven to 350 degrees. Stir flour, sbaking soda, and salt together and set aside.
Beat butter with the sugars until creamy. Add vanilla and eggs one at a time. Mix on low until everything is incorporated.
Gradually blend flour micture into creamed mixture. Stir in chocolate chips and toffee. Drop by the tablespoon (I use a small ice cream scoop) onto a cookie pan. Bake for 9 mintues or until the cookies are still slightly under done in the middle (that is how I like them anyway). Cool and enjoy with a glass of milk.
And now, my favorite...
Chocolate Peppermint Chocolate Chunk Cookies
8 ounces semisweet chocolate, chopped
4 tbsp unsalted butter
2/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup packed light-brown sugar
1 tsp vanilla extract
1 tsp peppermint extract
1 bag (12 ounces) semisweet chocolate chunks
Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.
In another bowl, whisk together flour, baking powder, and salt.
In a mixing bowl, beat eggs, brown sugar, peppermint extract and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 10 to 15 minutes.
And now for some rndom Christmas goodies
There is a long and painful story behing these crepes. I love crepes. I love making crepes. It is very zen. You drop the batter in the pain and roll it around till it covers the whole bottom. Then you flip it, and cook the other side for just a second ot two and slide it onto a plate.