It’s that time of year- cookie time. Very important. Below are some yummy cookies to have around the holidays (more holiday treat ideas coming soon).
Caramel Stuffed Snickerdoodles
Chocolate Cutout Cookies with White Chocolate Drizzle
Double Chocolate Espresso Cookies
Ginger Maple Chocolate Chunk Cookies (Vegan)
Healthy-ish Dark Chocolate Chunk Oatmeal Cookie Bars
Roasted Almond, Chocolate Chunk and Cocoa Nib Cookies with Black Lava Salt
Salted Olive Oil Brownie Cookies
Thick and Extra Cinnamon-y Chocolate Chunk Pumpkin Snickerdoodles
These are some of my favorites- the Sparkly Cranberry Cookies are super festive… the Date and Walnut are shockingly good for a non-chocolate cookie. I probably make the Double Chocolate Espresso Cookies most often because of how quick they come together and what a crowd pleaser they are… and the Chocolate Cutout Cookies are perfect for all holiday cookie cutter needs.
And now another one to add to the pile- Whiskey and Rye Cookies. Don’t over bake them… they are soft and chewy after setting with flecks of chocolate throughout (with the occasional or not so occasional chocolate chunk). A little touch of whiskey… a scoop of rye flour… Don McLean would approved.
- 1.75 cups chocolate chunks
- 2 cups all-purpose flour
- 0.5 cup rye flour
- 0.5 teaspoon baking soda
- 2 teaspoons salt
- 0.75 cup (1.5 sticks) plus 1 tablespoon unsalted butter, at room temp
- 0.75 dark brown sugar
- 0.75 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoon whiskey (or bourbon)
- Flaky sea salt, for sprinkling on top (optional)
- Place 1 cup of chocolate chunks in a food processor and process until ground like couscous (you could also use a chocolate bar and grate on a box grater).
- Whisk all-purpose flour, rye flour, baking soda and kosher salt in small bowl.
- Beat butter, brown sugar, and granulated sugar in a large bowl with an electric beater for four minutes. Add egg, vanilla and whiskey. Beat one minute.
- Slowly beat dry ingredients into wet until just combined. Fold in chocolate chunks and grated chocolate.
- Using an ice cream scoop portion dough into 18-20 dough balls on a baking sheet. Wrap tightly in plastic wrap. Let chill in fridge for 3 hours or up to one day.
- Divide dough balls onto parchment lined baking sheets spacing several inches apart. Using the bottom of a glass shmoosh the balls to flatten a little. Sprinkle each cookie with sea salt and bake for 14 minutes. Let cool completely.
- Store cookies in air tight container- they’ll be good for a few days.
Inspired by BonAppetit