These cookies were born to forever solve the ‘double-fudge-or-chocolate-chip-cookie’ arguments.
Now you can easily enjoy both of these heavenly cookies at the same time.
Isn’t it just AWESOME!
The inventor of this delicious treat, the lovely Jessica from howsweeteats.com, definitely deserves my gratitude. Creating this recipe might have been a small step for her household, but it surely is a giant leap for the mankind…
To make your own Double Fudge Chocolate Chip Cookies, you will need these ingredients.
The fudge dough and the chocolate chip dough are worked in two separate bowls. The ingredients that form the doughs are almost the same, the only difference is that the fudge dough contains cocoa powder and it also uses a slightly different amount of flour.
1. Working in two separate large bowls (one for the fudge dough and the other one for the chocolate chip dough), using a fork or an electric mixer, mix the butter and sugars until creamy.
I have generously granted myself the right to post recipes for Christmas cookies here, on this little site of mine, well before the actual Christmas day arrives.
I do it all for the sheer good it can do to mankind, you know. I need people to know what my favorite cookies are, how else could they possibly go on? My sweet tooth plays no role in this game. Although, it might play a little role, if you insist. Okay, it plays a huge role! So now you know it!
Anyhow…
To kick it all off, I have made my very favorite Chocolate Chip Cookies today.
I will definitely be making these this month again. Mostly because they are just awesome! Crunchy on the outside, soft on the inside, full of chocolate deliciousness – pure heaven!
Here’s all the necessary steps that will get you to that lovely heaven too…
Here’s what we need.
1. First, preheat the oven to 375 F (190 C) and line a baking sheet with parchment paper.
2. In the bowl of your electric mixer, beat the butter until smooth and creamy.
And because the running oven makes it really, really warm in here.
The time before Christmas has a sweet and magical impact on me. I find myself in the kitchen even more often than usual.
Which actually means that instead of 14 hours a day I spend 20 hours here now.
Like yesterday, for example, I made 82 cookies and I don’t even know how that happened to me.
Strange.
Anyhow, these lovely Bowtie Cookies were one of those I made yesterday.
The dough has cream cheese in it. It remotely resembles puff pastry, but it is less layered and less fatty. And oh so delicious!
The dough is filled with jam. You wouldn’t believe how gorgeous that combination is.
Let me show you how I prepared them…
Here’s what we need.
1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, sugar, and salt on medium speed until light, about 2 minutes.
2. Then on low speed, gradually beat in the flour just until mixed. A crumbly mixture will form.
3. Using your hands, pat the crumbly mixture together to form a dough ball.
Oh, and the face – I had to. Again. It’s addictive. Sorry!
4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
5. Now, on a lightly floured surface, roll out the dough into a square or rectangle about 1/8 inch (3 mm) thick.
6. Cut the dough into even 2.5 x 2.5 inch (6 x 6 cm) squares.
I’ve found out that my pizza cutter works best when it comes to cutting pastry.
It’s perfectly sharp.
And pink.
I’m in love with it!
7. Place 1 teaspoon of the filling in the center of each square.
Use a really thick jam. There are even jam brands out there that are meant for baking. Get one of those, preferably.
Also, when I was making the first batch of these cookies I was a little too generous and placed a little more than one teaspoon of the filling in the center. And I also spread it.
I don’t recommend that.
Although the cookies looked amazing before baking, if there’s too much jam, it has a tendency to leak while baking.
In the second batch I was less generous.
And the cookies leaked less, they almost didn’t leak at all.
7. Back to the instructions… pull 2 opposite corners of the square into the middle, and pinch the edges together to seal.
Pinch the edges well, don’t give them a chance to open back into the square shape while baking.
8. Place the cookies on the prepared cookie sheet, spacing them about 1 1/2 inches (4 cm) apart.
9. Bake at 350 °F (175 °C) for about 12 minutes or until lightly golden.
10. Let cool on the cookie sheet for 1 to 2 minutes, then transfer to wire racks.
11. Dust the tops with sifted confectioner’s sugar while still warm, then let cool completely.
Enjoy, dear friends!
(This recipe was loosely adapted from Epicurious.com and makes 40 cookies.)
These bite-sized cookies are perfect for having with tea.
(Psst, coffee is all right too.)
They taste wonderful and are very, very simple to make.
I like to prepare them when my sugar craving strikes out of the blue. Or when friends call unexpectedly saying they will come soon.
These cookies just save lives.
Here’s the list of ingredients.
1. To make your own Tea Cookies, first preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
2. Sift the flour and sugars into a larger bowl.
3. Add the softened butter, two egg yolks and lemon zest…
4. …and use pastry cutter or just a plain fork to turn the ingredients into a crumbly mixture.
5. Then use your hands to form a ball.
Like this one.
Though creating a face is not necessary.
But it helps.
Kidding!
But it really does.
Kidding again!
Now I’d like to tell you this: Please, be patient when you find yourself in the phase in-between the crumbs and the dough ball. It only takes patience and trust that those crumbs will eventually come together. Give it five minutes or so and you’ll see success!
6. Place the dough ball on a very, very lightly floured surface.
This dough is almost not sticky at all so you really need very little flour, if any.
And besides that, the more flour you’d be using the firmer the cookies would get. And we don’t need that.
7. Using the palms of your hands, roll the dough until you form a log which is about 1.5 inches (3.5 cm) wide in diameter.
8. Then cut the log into about 1/2-inch (1 cm) thick rounds.
9. Place the rounds onto the sheet and bake in the preheated oven (350 °F – 175 °C) for 10 minutes.
The cookies should still be very pale in color when baked.
10. Remove from the oven and let cool completely.
Enjoy, dear friends.
(This recipe makes about 30 cookies and will take you about 40 minutes to make.)
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptRead More
Privacy & Cookies Policy
Privacy Overview
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
