Christmas Cookies - Day 7

Chewy Chocolate Chip Cookies 

Chewy Chocolate Chip Cookies


Ingredients:

¾ cup butter

1 cup firmly packed light or dark brown sugar

1 Tablespoon vanilla

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon espresso powder, optional

¼ teaspoon baking powder

⅓ cup light corn syrup

1 Tablespoon apple cider vinegar

2 large eggs

2¼ cups whole wheat flour

2⅔ cups (16 ounce) semisweet chocolate chips

1 cup chopped pecans, toasted

Directions:

1. In a saucepan or microwave-safe bowl, melt the butter, stir in the sugar. Heat until the mixture is just beginning to bubble. Remove from burner or microwave, transfer to a medium bowl, and allow to cool to lukewarm.

2. Stir in vanilla, salt, baking soda, espresso powder (if using), baking powder, corn syrup, and vinegar. Add eggs, beating well after each addition, then the flour, stirring to combine, and finally mix in the chips. Cover the dough and refrigerate overnight.

3. Preheat oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper.

4. Drop the dough by tablespoonfuls onto prepared cookie sheet. Bake two sheets at a time, reversing the pans midway through, until they are just beginning to brown around the edges, 12 to 13 minutes. Remove from cookie sheets, place on cooling rack.

Source: King Arthur Flour Company

Christmas Cookies - Day 4

Triple Chocolate Cookies

Ingredients:

¼ cup butter, softened

½ cup dark brown sugar

¼ cup sugar

¼ cup canola oil

1 egg

1 teaspoon vanilla

½ cup all purpose flour

½ cup whole wheat pastry flour

¼ cup cocoa, not Dutch processed

¼ teaspoon salt, optional

2 ounces dark chocolate

2 ounces milk chocolate

⅔ cup chopped pecans, toasted


Directions:

1. Preheat oven to 350°F.

2. In a large bowl, cream butter and sugar until light and fluffy. Add oil and egg and beat until creamy. Mix in vanilla.

3. In a medium bowl, whisk together the flours, cocoa and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark and milk chocolates and the pecans. Mix well. Drop dough onto ungreased cookie sheets. Bake for 12 minutes. Transfer to a cooling rack to cool.


Yield 2 dozen cookies.


Source: Food Network, Ellie Krieger