Double Chocolate Chip Cookies: The Great Food Blogger Cookie Swap 2012

For as long as I can remember, my very favorite time of year to bake has been Christmas. I love making Christmas cookies, whether they be cut-outs to decorate, simple chocolate chip, or an adventurous hazelnut thumbprint (don’t try it).

The point is, to me, holidays and cookies go hand in hand. This is the one time of year when cookies are readily available and you don’t need to feel guilty about eating 3 or 4 in just as many bites, because most other people are eating about 6 or 7.

When I first saw the Great Food Blogger Cookie Swap, I was sold immediately. I spent a while trying to come up with a unique recipe that would be sure to wow my matches but ultimately decided that I shouldn’t get all adventurous (the hazelnut thumbprints) and stuck to a classic-chocolate chocolate chip. In other words, the best cookie batter ever. I know this is true, because I tried it.

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Since I love to bake, I have a classic chocolate chip recipe burned into my memory, but I’m not as smooth with the chocolate chocolate chip cookies. I’ve been loving the Hershey’s special dark cocoa powder in my green monsters lately, so I knew I wanted to work that in there. By the time I tweaked my classic chocolate chip recipe to be chocolate chocolate chip, I was pretty sure I had a winner!

I made two versions of this recipe-one with just chocolate chips, and one with candy cane Hershey kisses. They both turned out fantastic, and I had a blast participating in the cookie swap this year. I’m looking forward to it again next year!

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Ingredients: 

1 1/2 sticks butter

1 1/2 cups sugar

1/4 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup  Hershey’s special dark cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

Candy Cane Hershey Kisses

Instructions:

Preheat oven to 350.

In a large bowl, mix  butter, sugar, eggs and vanilla until fluffy.  In another bowl,  mix flour, cocoa powder, baking soda and salt and mix until combined.

Add in chocolate chips, and mix well.

Roll into little balls and place onto a baking sheet. Bake at 350 for 8-10 minutes.

If making blossoms, once you remove cookies from oven and push Hershey kiss into center of cookie.

Enjoy!

Thank you again to Lindsay and Julie for hosting this fun cookie swap! I hope you enjoy these cookies as much as Nick and I did!

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5 thoughts on “Double Chocolate Chip Cookies: The Great Food Blogger Cookie Swap 2012

  1. Toni

    Hello Claire! I received my cookies today. They are delicious. I love the chocolate and the candy cane kisses, while my husband is cleaning up the cookies with the chips. Thank you – you are awesome!

    Reply
  2. Pingback: The Great Food Blogger Cookie Swap 2012 Recipe Roundup Part 2 | the little kitchen

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