Tag Archives: Christmas cookies

CHEWY DOUBLE CHOCOLATE COOKIES

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These intensely chocolate cookies with a chewy texture were a big hit.  Use good quality bittersweet chocolate for best results.

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CHEWY DOUBLE CHOCOLATE COOKIES
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Ingredients
  • ½ cup dark corn syrup
  • 1 egg white
  • 1 teaspoon vanilla
  • 1-1/2 sticks butter, softened
  • ⅓ cup brown sugar, packed
  • ⅓ cup sugar, plus ½ cup extra for rolling cookies in
  • 1-1/2 cups flour
  • ¾ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces bittersweet chocolate, chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl, whisk together corn syrup, egg white, and vanilla.
  3. Place the butter, brown sugar, and ⅓ cup sugar in a large bowl and beat using an electric mixer until light and fluffy. Add the corn syrup mixture and beat until combined. Add the flour, cocoa, baking soda, salt, and chocolate, and mix just until combined. Chill in refrigerator for 30 minutes.
  4. Place ½ cup sugar in a shallow bowl. Roll dough into 1" balls, then roll in sugar to coat. Place on cookie sheet approximately 2" apart, and bake for approximately 10 minutes, until cookies are cracked but still look wet between cracks. Allow to cool briefly on sheets, then transfer to wire racks to cool completely.

SPLIT SECONDS

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My Mom used to make jam-filled Split Seconds every year at the holidays.  These were one of her favorites because in addition to tasting good, you can bang out 4 dozen in no time.  When I looked up the recipe, I was surprised to see it was actually a Pillsbury Bake-Off recipe from 1954.  These added a little bit of nostalgia to my cookie trays this year.
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SPLIT SECONDS
Author: 
Recipe type: Cookies
 
Ingredients
  • ⅔ cup sugar
  • ¾ cup butter, softened
  • 2 teaspoons vanilla
  • 1 egg
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ cup jam or preserves
  • Optional glaze:
  • 1 cup confectioner's sugar
  • 2-3 tablespoons milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Place sugar and butter in a large bowl, and beat using an electric beater until light and fluffy. Beat in vanilla and egg until well blended. Add flour and baking powder, and beat on low speed until dough forms.
  3. Divide dough into 4 equal portions. On a lightly floured surface, shape each portion into 12x3/4-inch roll. Place rolls on cookie sheet. Using the handle of a wooden spoon or your finger, make an indentation lengthwise down the center of each roll approximately ½ inch wide and ¼ inch deep. Be careful not to press all the way through the dough. Fill the indentation in each roll with approximately 2 tablespoons preserves (it is easier to spoon preserves if you warm them slightly in microwave). Don't overfill indentations.
  4. Bake for 15 to 20 minutes or until light golden brown. Allow to cool before slicing each log diagonally into 12 cookies. If using optional glaze, do so before slicing the cookies. Make the glaze by whisking the confectioner's sugar together with enough milk to make a smooth drizzle, not too runny. Drizzle over cooled cookies. Allow glaze to set before slicing and storing.

Fill the indentations with your favorite jam

Allow to cool slightly before cutting on the diagonal

Drizzled with glaze

Especially nice with tea