This was my first year participating in the Great Food Blogger Cookie Swap. It was so much fun and I received some super amazing cookies!
It took me a while to figure out what kind of cookies I was going to bake up for this event. There were lots of things to think about. I wanted to make a cookie that pretty much anyone could enjoy…who doesn’t enjoy chocolate? I needed something that would stay intact while shipped across the country…so dainty cookies wouldn’t cut it. I also wanted something that was a little different from your average holiday cookie – so I gingerbread men or peppermint cookies off the list.
I’ve been really into cookie cups lately (did you happen to see my s’more cookie cups or cookies and cream cookie cups?), so that seemed like a no brainer. And ’tis the season for chocolate. These cookies baked up great, they stayed soft and just slightly chewy, and the chocolate ganache topping was just sweet enough with almonds to add a little crunch.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups flour
- 1/2 cup cocoa powder, unsweetened
- 1 tsp baking powder
- 1 tsp cornstarch
- 1/8 tsp salt
- 3/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup (8oz) heavy whipping cream
- 4 oz semi-sweet chocolate chips
- Optional: toffee bits or chopped almonds to garnish
- In a medium bowl, whisk together flour, cocoa, baking powder, salt, and cornstarch. Set aside.
- In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add Vanilla. Beat in eggs one at a time.
- Slowly add flour mixture in small amounts at a time while blending. Beat until just combined.
- Refrigerate the dough for at least 1 hour or overnight.
- Preheat oven to 350. Bake cookies for 12 minutes, turning halfway through.
- Remove cookies from oven. Cool completely.
- While cookies are cooling, prepare ganache. Pour heavy cream into saucepan over medium heat and bring to simmer. Put chocolate chips into a heat proof bowl and pour the hot cream over the chocolate. Let sit for 8-10 minutes. Gently whisk together the chocolate and cream until completely combined.
- Carefully dip top of cookie cups into ganache.
- Top with toffee bits or chopped almonds if desired.
I received 3 shipments of amazing cookies:
– Molasses Sugar Cookies from Lindsey at www.americanheritagecooking.com
-Chocolate Dipped Cherry Shortbread Cookies from Carrie at www.thefrugalfoodiemama.com
-Butterscotch, Chocolate, Oatmeal Bars from grandmaloyskitchen.blogspot.com
It was so fun to test them all out and get the holidays started early!