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Foodday

 

Chocolate Cookie Recipes
for the Christmas Holidays

Recipes: Kris Kringle Cookies
One Bowl Chocolate Brownie Cookies
Citrus White Chocolate Coconut Macaroons
 
cookies

The jingle bells are jingling, the carolers are singing, and you've probably been thinking about baking up some holiday cookies for those that you love. A sampler box of homemade chocolate treats, wrapped in festive paper and ribbons, brings with it the magic of a homemade gift from the heart. It's the perfect present for any number of people on your holiday list.

Who wouldn't love to receive a pretty gift box loaded to the brim with moist one bowl chocolate brownie cookies. Made with rich semi-sweet chocolate squares and filled with chopped nuts, these easy-to-make brownie cookies are prepared in one bowl, keeping clean-up to a minimum. Make an extra batch for yourself, and enjoy dunking warm cookies into a cold glass of milk.

For a deliciously different addition to this year's sampler, try preparing a batch of citrus white chocolate macaroons. These chewy cookies are a magical combination of creamy white baking chocolate squares and your choice of lemon, lime or orange peel—an unforgettable treat that will have your cookie fans writing to Santa for more. Store these cookies and treats in airtight containers, and make enough for last minute additions to your holiday list or unexpected guests.

Finally, don't forget about Santa himself. A plate full of Kris Kringle cookies, rich with chunks of semi-sweet baking chocolate squares, chewy raisins and crunchy walnuts. These will give Santa all the energy he needs to lay all the presents out under the tree, stuff the stockings and get himself back up the chimney.

 

One Bowl Chocolate Brownie Cookies

  • 6 squares semi-sweet baking chocolate squares
  • 4 squares unsweetened baking chocolate squares
  • 6 tablespoons butter or margarine
  • 1-1/4 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1 teaspoon double-acting baking powder
  • 1/4 teaspoon salt
  • 2 cups toasted chopped walnuts (optional)

Heat oven to 325 degrees F.

Microwave semi-sweet and unsweetened chocolates and butter in large microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.

Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased cookie sheets.

Bake 12 minutes or until set. DO NOT OVERBAKE. Cool 5 minutes; remove from cookie sheets. Cool completely on wire racks. Store in airtight container.

Makes about 3 dozen.

Or for a richer, deeper chocolate flavor use 6 squares bittersweet baking chocolate squares in place of the semi-sweet baking chocolate.

 

Citrus White Chocolate Coconut Macaroons

cookies
  • 2-2/3 cups (7 ounces) sweetened flaked coconut
  • 3 squares white baking chocolate squares, chopped
  • 2/3 cup sugar
  • 6 tablespoons flour
  • 1/4 teaspoon salt
  • 4 egg whites
  • 1 teaspoon almond extract
  • 2 teaspoons grated lemon, lime or orange peel
  • 1 square semi-sweet baking chocolate squares, melted

Heat oven to 325 degrees F.

Mix coconut, white chocolate, sugar, flour and salt in large bowl. Stir in egg whites, almond extract and peel until well blended. Drop by tablespoonfuls onto lightly greased and floured cookie sheets.

Bake 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Drizzle with melted chocolate.

Makes about 2 dozen.

Easy Chocolate Drizzle: Place 1 square semi-sweet chocolate in zipper-style plastic sandwich bag. Close bag tightly. Microwave on HIGH about 1 minute or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off 1 corner (about 1/8 inch). Holding top of bag tightly, drizzle chocolate through opening over cookies.

 

Kris Kringle Cookies

  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 squares semi-sweet baking chocolate squares, chopped
  • 2 cups chopped walnuts, toasted
  • 1-1/2 cups raisins

Heat oven to 350 degrees F.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda and salt. Stir in chocolate, walnuts and raisins. Drop by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased cookie sheets.

Bake 10 to 12 minutes or until golden brown. Cool 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. Store in tightly covered container.

Makes about 3 dozen.

 

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified February 2007


 

 
 

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