Baking cookies is great, we can all agree on that, but receiving cookies from others? Homemade ones filled with holiday cheer? These are the best kind.
Today the internet is going to be FILLED with cookies as part of the 5th annual Food Blogger Cookie Swap. This is the third time I am participating and am so happy to be taking part. I missed last year since Paul and I were living in Sicily at the time. Thank goodness I was around this year!
In 2012 I made some Chocolate Gingerbread Cookies and in 2013 I made some Honey Chocolate Chunk Cookies so for this year I wanted something with a strictly chocolate base. And so, these double chocolate slice and bake cookies came to mind.
Slice and bake cookies are wonderful for the holidays. I love the idea of throwing together a dough and just slicing off the cookies one-by-one as I need them. For this cookie swap, the dough went WAY quicker than usual, but that’s not a bad thing either. The whole point is to share the love anyway! And lucky for me, this dough comes together quite quick.
If you don’t know what the Food Blogger Cookie Swap is, that’s ok! I’ll tell you. It’s simply a way for bloggers to connect and send each other cookies through the mail. Matches are selected based on location and then from there they look at things like dietary preferences and allergies.
This year I received cookies from three Canadian bloggers:
(1) Vegan Ginger Spice Cookies from Bird House Diaries.
(2) Salted Caramel Vanilla Bean Cookies from à la Claude (these were GORGEOUS and had homemade salted caramel in the middle!)
(3) Ginger Citrus Cookies from Wanna Come With?
Thank you so much guys! I loved each and every bite of my cookies 🙂
As for my selected cookie, I went with an old classic from the lovely Dorie Greenspan. She calls these chocolate babes World Peace Cookies and I can see why. These have a salty shortbread-like chocolate cookie base with loads of chocolate chunks dotted throughout the dough. They’re chewy too and go wonderful with a glass of milk!
If everyone shared tasty cookies with each other maybe world peace could be a thing, no??
A girl can dream xoxo
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 stick plus 3 tablespoons unsalted butter, room temperature
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp kosher salt
- 1 tsp pure vanilla extract
- 5 ounces (3/4 cup) dark chocolate, chopped
- Fleur de sel, for sprinkling
- In a large bowl, whisk together the flour, cocoa powder and baking soda.
- With a stand mixer fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, salt and vanilla extract and beat for 2 minutes more until fully incorporated. Pour in the dry ingredients and mix, on low speed, until the flour just disappears into the dough. Toss in the chocolate pieces and mix only to incorporate.
- Turn the dough out onto a work surface, gather it together (it’s ok if it looks a bit crumbly) and divide it in half. Working with one half at a time, shape the dough into logs that are about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours*.
- When ready to bake, preheat the oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- Using a sharp knife, slice the logs into rounds that are 1/2 inch thick. Arrange the rounds on the prepared baking sheets, leaving about 1 inch between them. Bake the cookies, one sheet at a time, for about 12 minutes. Transfer the baking sheet to a cooling rack, sprinkle with some Fleur de sel (or another coarse sea salt) and let the cookies rest for at least 10 minutes before serving them.
*The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking - just slice the logs into cookies and bake the cookies 1 minute longer.
Recipe adapted from Dorie Greenspan via Food52