I'd like to apologize for my lack of posts due to my intense laziness which comes with the winter months :) Anyway, I'm back and hoping to share many recipes with you through the Christmas season. I'm making cookies like it's my job (I wish it were my job) for gifts for co-workers as well as the kids & their parents in my class. Hopefully you can use this recipe throughout the year, but I spice it up a little for Christmas.
Top Secret Chocolate Cookies
Recipe by Paula Deen
You will need:
-2 Cookie sheets, lined with parchment paper or a silimat
-Stand Mixer or hand mixer
-2 large mixing bowls
-parchment or wax paper
Ingredients
These cookies would also be great iced, or made into ice cream sandwiches!
Enjoy!
made with love,
Allison
Top Secret Chocolate Cookies
Recipe by Paula Deen
You will need:
-2 Cookie sheets, lined with parchment paper or a silimat
-Stand Mixer or hand mixer
-2 large mixing bowls
-parchment or wax paper
Ingredients
- 2 1/2 sticks unsalted butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- White Sanding sugar, powdered sugar, or my favorite, white chocolate peppermint shavings, for garnish
Directions
In a large bowl, add the butter and sugar and cream(blend) together with a hand mixer.
Add the eggs and vanilla extract to the creamed mixture and mix until combined.
In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.
Slowly add the dry ingredients and continue mixing until incorporated.
Roll the dough into 2 logs that are about 2-inches high and 1-foot long.
Wrap them in waxed paper and place in the refrigerator for 2 hours.
Preheat oven to 350 degrees F.
Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar (if using sanding sugar).
Place on a parchment paper lined cookie sheet and bake for 10 minutes.
Remove to a wire rack to cool.
After cookies have cooled, sift powdered sugar over top, or grate white chocolate peppermint bark on top.
Add the eggs and vanilla extract to the creamed mixture and mix until combined.
In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.
Slowly add the dry ingredients and continue mixing until incorporated.
Roll the dough into 2 logs that are about 2-inches high and 1-foot long.
Wrap them in waxed paper and place in the refrigerator for 2 hours.
Preheat oven to 350 degrees F.
Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds and cover with sanding sugar (if using sanding sugar).
Place on a parchment paper lined cookie sheet and bake for 10 minutes.
Remove to a wire rack to cool.
After cookies have cooled, sift powdered sugar over top, or grate white chocolate peppermint bark on top.
These cookies would also be great iced, or made into ice cream sandwiches!
Enjoy!
made with love,
Allison
