The holiday season is finally here, which means that for many, cookie cravings are at an annual high. Whether your cookie of choice is chocolately, sugary, buttery or spicy, there is undoubtedly a Christmas cookie to satisfy.
Despite the strong temptation to simply swing by the grocery store and pick up some pre-made cookie dough, why not accept a challenge and create a unique and homemade masterpiece? Take a break from studying for finals, and get into the holiday spirit. Crank some Bing Crosby, make some hot cocoa and try one these delicious holiday favorites.
1. For gingerbread lovers, try out Ina Garten’s recipe for the “Ultimate Ginger Cookie”
You will need:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 ½ teaspoons ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon kosher salt
1 cup dark brown sugar (lightly packed)
¼ cup vegetable oil
1/3 cup unsulfured molasses
1 extra-large egg (at room temperature)
1 ¼ cups chopped crystalized ginger (6 ounces)
Granulated sugar, for rolling the cookies
Directions:
Preheat the oven to 350 degrees, and then line 2 cookie sheets with parchment paper.
In a bowl, mix flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt with hands. In a separate bowl, beat the brown sugar, oil and molasses with an electric mixer on medium for five minutes. Then, on low speed, add the egg and beat for one minute. Still on low speed, add in the bowl of dry ingredients and mix on medium for two minutes. Add the crystalized ginger and mix until combined.
Scoop the dough with an ice cream scoop and with your hands, roll each cookie into a 1 3/4- inch ball and then flatten lightly with fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for 13 minutes. Let the cookies cool for one to two minutes, and then transfer to wire racks to cool completely.
2. For those that are chocolate obsessed, try Alton Brown’s “Chocapocalypse Cookie.”
You will need:
6 ounces 54-percent bittersweet chocolate (coarsely chopped)
2 ounces unsweetened chocolate (coarsely chopped)
1 ¾ ounces all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt
4 tablespoons unsalted butter (room temperature)
6 ounces light brown sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
3 ounces 70-percent bittersweet chocolate, coarsely chopped
3 ounces 40-percent milk chocolate, coarsely chopped
2 ounces cocoa nibs
Directions:
Place the 54% bittersweet chocolate and unsweetened chocolate in a medium bowl, and microwave on high for two 30-second intervals, stirring after each interval. If still not smooth, heat for 10 additional seconds at a time and stir until smooth. Set aside to cool for about 15 minutes
Whisk the flour, baking powder and salt together, transfer to a paper plate, set aside.
Using an electric mixer, beat the sugar and butter on medium for about two minutes until well-combined
Whisk the eggs and vanilla together in a small bowl. On low speed, mix egg mixture, and then add in the melted chocolate until well combined.
On low speed, add the flour mixture until integrated. Add the 70-percent bittersweet chocolate, 40% milk chocolate and the cocoa nibs and mix until combined. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
Preheat the oven to 350 degrees F.
Scoop the dough using an ice cream scoop onto parchment-lined cookie sheets, placing two inches apart, 12 cookies per pan. Bake for eight to nine minutes, rotating after five minutes. Do not over-bake; the cookies may look wet and doughy.
Cool the cookies on the pan for two minutes, then transfer on the parchment paper to a cooling rack to cool completely.