Need help choosing a chocolate cookie for my Holiday boxes!
This is my current list (which has a number of reoccurring items on it:). In the time between Thanksgiving I make about 80 dozen cookies. I make all my doughs in advance and bake as I need boxes. I use the Takealong containers to pack the cookies and candies (except the caramel corn). It isn't elegant but I ship them around the country and have had no complaints.
Champagnebrod- a press cookie filled with apricot jam
Macadamia Lime cookies
gingerbread people for the half eaten cookie cutters a warped friend gave me
candied orange, lemon & grapefruit rind
caramel corn (vats!!!)
white chocolate, pistachio craisin bark
I have decide to change my biscotti to one with orange rind and pecans, add a dried cherry & pistachio icebox cookie and now need a chocolate cookie. NO ROLL cookies since I already have two that take a lot of time to make. These are the ones I am considering:
Any comments, suggestions or snarks? TIA
I have a recipe for Chocolate "Truffle" cookies that is basically the only chocolate cookie I ever made. They aren't elegant looking at all - they actually look like sad little lumps of brown. But they are SO DELICIOUS. The recipe is almost flourless, so the cookies are very chocolaty and soft, yet they hold their shape (kind of like a truffle) and are pretty durable (I've sent them as gifts before and they do fine). They melt in your mouth and adapt well to add-ins (I've used mint chips, nuts, flavored extracts, you name it).
4 oz. unsweetened chocolate
12 oz. semi-sweet chocolate chips, divided (or you can use higher quality chopped chocolate)
1/2 c. flour
1/3 c. butter
2 T. cocoa
1 c. sugar
1 1/2 t. vanilla
1/4 t. baking powder
1/4 t. salt
Melt unsweetened chocolate, butter and 1 c. of chocolate chips, cool for 10 minutes. Beat sugar and eggs; add vanilla and chocolate mixture. Add the dry ingredients, then beat in the remaining chocolate chips (dough will be fairly stiff). Chill dough for at least 3 hours. Roll cold dough into 1 inch balls (dust your hands with cocoa powder to make this less messy). Bake on ungreased baking sheet at 350 for 10-12 minutes or until puffed and lightly set (they keep their shape best if the balls are still cold or partially frozen - you don't want them to spread much). Allow to cool on pan 3-4 minutes before removing to a rack to cool completely. Makes about 3 dozen 1" cookies.
not sure if these would fit the bill since all of your choices seem to be frosted in some way ( not my preference in cookies, though I think the second recipe looks interesting).
This is the cookie I always get raves for and love almost as much as gingersnaps
I substitute a T of cocoa for IT of the powdered sugar in the recipe .
my go to is a chocolate shortbread that i do as an icebox cookie.
1 stick room temp unsalted butter
1/3 cup dark brown sugar
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
1 cup ap flour
1/3 cup cocoa
1 tablespoon espresso powder (optional)
mix dry ingredients together and set aside. cream together butter and brown sugar. add melted chocolate, then vanilla. mix in dry ingredients. form into a roll and refrigerate for several hours. cut into 1/4-inch slices and bake in a 350-degree oven 10 minutes.