#31. Best Chocolate Chunk Cookies

Simple, so simple, yet classic, and delicious, really delicious. Perfect for the new year munchies, or part of a dessert cookie table.. since there are so many recipes listed in just the past 30 days (no excuses). The difference with these cookies, is that they're better than using chocolate chips, the chunks are more gooey, and are all over the cookie. It contains bread flour, which gives the cookie a perfect chewiness. Just make them, describing them does them no justice. They are a crowd pleaser, that's all you need to know. Oh, and happy new year! Now start going to the gym :).

This recipe makes about 3 dozen cookies.

In a large bowl cream:

2 sticks of butter (room temp) with

3/4C sugar and

3/4C dark brown sugar with 1t vanilla extract. Mix well till lighter in color.

Add 2 eggs, one at a time till mixed in.

In a smaller bowl put the dry ingredients:

1C all purpose flour

1C bread flour

1t baking soda

1/2t salt

stir a little and mix into the large bowl, until just combined, then add the chocolate until combined.

9oz semi sweet chocolate, cut up into what ever size desired chunks

4oz milk chocolate cut up into chunks

Use teaspoons to put the dough onto parchment paper. They will spread, so only put about 8 cookies onto 1 sheet tray. Bake at 350F for about 8-10 minutes, till slightly golden. Don't over bake.

#30. Peppermint Bark

This is a staple for any holiday table. This is also great to give away as gifts, wrapped in celophane and tied with a festive bow. Bark is really so versitile you can really add any candies and sugar sprinkles you like. This process involves tempering the chocolate.

Ingredients:

1 lb. good quality bittersweet chocolate (we use 63% or higher)

8 oz. good quality white chocolate, finely chopped

About 30 red and white striped hard peppermint candies, coarsely chopped

6 TB heavy cream

3/4 tsp. peppermint extract

(optional) chocolate or sugar sprinkles

Method:

Turn a large baking sheet bottom side up. Cover with foil. Stir dark chocolate, cream and pepermint extract in metal bowl set over barely simmering water (do not let bowl touch the water) until chocolate is melted and smooth. Remove from over the water and wipe the condensation from the bottom of the bowl. Cool to barely lukewarm, about 5 minutes. Pour 2/3 of the warm chocolate over the foil, spreading it into a rectangle shape using an offset spatula.Sprinkle with 1/4 cup crushed peppermints. Chill in the fride until set, about 15 minutes.

In another bowl, stir white chocolate in a bowl over just simmering water and let melt until smooth and it registers 110 degrees on a candy thermometer. Remove from over water and wipe the condensation from the bottom of the bowl again. Pour the white chocolate over the dark chocolate in long lines, spreading it evenly using the offset spatula. Cool until firm in the fridge, about 25 minutes.Rewarm remaining dark chocolate in a bowl and pour over white chocolate layer and spread to cover. Immediately sprinkle with crushed peppermints and optional chocolate sprinkles. Chill until just firm, about 20 minutes.

Trim edges using a sharp knife. Break apart into shards.

#29. Macarons de Noel

French macarons are crunchy on the outside, and chewy in the middle. They are light as well as elegant to serve at any party, or for your family. These have a holiday spice in the filling, and are simply delicious. 

First make the ganache filling, so it can set.

3 1/2 oz bittersweet chocolate, melt it in a heat proof bowl over simmering water with

2T cold butter and 

1/2C heavy cream. Let everything melt 

then add

1T orange zest

1/2t ground cloves

1/8t ground allspice

1/8t salt

whisk so there aren't any lumps. Cool in the fridge till set.

Macarons

Heat oven to 325F, have 3 baking sheets ready lined with parchment. Have a piping bag with a large round tip ready.

In a large bowl put 3 large egg whites, make a meringue with a whisk on medium speed and once it stars foaming gradually throughout add 1/4C sugar slowly, this will stabilize the meringue, don't add it all at once, it will be too heavy for the eggs.

In another bowl put 2C powdered sugar

1 1/4C almond meal

3T unsweetened dark cocoa

and sift out the lumps, add the meringue in 3 steps to the mixture by folding it in. Quickly put it in the piping bag when there are no more white streaks, then pipe circles in the size of quarters, they will continue to flatten out a little. Bake for about 10 minutes, test by trying to lift one off of the parchment, if it comes off clean then they are ready. Cool.

Check the ganache and fold it a little, it should be set but soft enough to pipe onto one side of the macaron, yet stiff enough to not drip off. Pipe one side with the ganache, about a quarter size, a good amount, so that when you put the other half on you can see the filling. Serve. Keep in an airtight container.

#28. Oatmeal Raisin Cookies

These are an old fashion favorite that we also included in our holiday goodie baskets. In this recipe, I do use dark brown sugar instead of light brown sugar because I think the taste of the dark molasses in the dark brown sugar really enhances the cookie. I also use golden raisins instead of regular raisins, but you can use either or both really. To dress them up, I used a little bit of royal icing and red sugar sprinkles.
Ingredients:
2 1/2 cups all purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup unsalted butter (softened)
1 1/2 cups firmly packed dark brown sugar
2 large eggs
4 tsp. vanilla extract
1 1/4 cups rolled oats
1 1/2 cups golden raisins
royal icing (optional)
sprinkles (optional)

Method:
Preheat oven to 350 degrees. Line your baking pan with foil or parchment paper.
In a large bowl, sift together the flour, baking soda and salt. Set aside.
In a mixing bowl using a handheld mixer or standing mixer with a paddle attachment, cream the butter and brown sugar until fluffy, about 3 minutes. Add the eggs in one at a time and the vanilla extract and mix until just blended. On low speed, slowly add in the flour mixture and mix until just blended. Then add in the oats and raisins and mix only until combined. Using a ice cream scoop, scoop cookies and place them 2 inches apart on your prepared baking pan. Bake 15-18 minutes or until just golden brown. Let cool. Once cooled, you can enjoy them as is or you can decorate them festively with royal icing and sprinkles.

#27. Pfeffernüsse

A traditional German cookie made with all kinds of ground spices, including black pepper and crushed aniseed. Pfeffernüsse means 'peppered nuts', named for it's round shape, this one is nut free, which is kind of rare for a European cookie, since most of them contain nuts. Super easy, just mix, roll in to balls, bake, and shake them in to a brown bag with powdered sugar in it. Done. They have a crisp outer shell, and a moist and soft center.

In a medium bowl put all the dry ingredients and spices:

2 1/4C all purpose flour
1/2t crushed aniseed
1/2t ground nutmeg
1/2t ground cinnamon
1/2t salt
1/4t baking soda
1/4t ground allspice
1/4t ground cloves
1/4t ground fresh black pepper
stir well until combined.

In a large mixing bowl with a mixer, cream:
1 stick unsalted butter with
3/4C dark brown sugar with
1/4C unsulphured molasses.
1 egg, mix. Add the dry ingredients
Cream until smooth, then add your dry ingredients. Mix until combined.

Roll 3/4" balls, and put them on to parchment paper. They don't really spread too much. Bake for 10 minutes, don't over bake in a 350F oven. Get a brown paper bag ready filled with 2C powdered sugar, put the cookies in the bag 5 at a time and shake it. Repeat until done. Eat!

#26. Rugelach

This cookie is one of my very favorites, and this is a good recipe. The dough is buttery and not too sweet, there is a tartness from the apricot preserves, a crunch from the sugar in the raw that is sprinkled and baked on top, and a slightkick from the marsala-soaked raisins. You can fill the rugelach with anything you desire really. Give this one a try and then experiment for yourself!

Ingredients:

Dough:

8 oz. cream cheese (room temperature)

1 cup unsalted butter (room temperature)

1/3 cup sugar
1 tsp. vanilla extract

2 cups all purpose flour

1/4 tsp. salt

Filling:

1/4 cup sugar

1.4 cup (firmly packed) light brown sugar

1/2 tsp. cinnamon

3/4 cup raisins

1/2 cup sweet marsala

1 cup walnuts (toasted and coarsely chopped)

1/2 cup apricot preserves

Topping:

1/4 cup milk

3 TB sugar in the raw granules

Method:

Preheat oven to 350 degrees. Sift flour and set aside. Prep sheetpans with parchment paper or foil and spray the paper or foil with pan spray.

In a mixing bowl using a handheld mixer or standing mixer with a paddle attachment, cream the cream cheese, butter and sugar together until fluffy, about 3 minutes. Add in the vanilla and salt. On low speed, slowly add in the flour and mix only until combined. Divide the dough into 4 pieces and scrape each of the pieces onto a piece of plastic wrap and form each into a ball and refrigerate for 2 hours. While the dough is chilling, prep the filling.

In a small bowl, combine the sugars and cinnamon and mix together until blended.

Place the raisins and sweet marsala in a small saucepan and heat just to a boil. Remove from heat and let the raisins plump about 1 hour. Drain and set aside.

Toast walnuts in the oven on a sheetpan for 7-8 minutes. When cooled, coarsely chop and set aside.

Remove the dough from the refrigerator and allow to sit on the counter about 15-20 minutes.

On a floured wooden board, roll out 1 ball of dough using a floured rolling pin. Roll into a 9 inch circle until the dough is about 1/8 inch thick. Rotate the dough often to prevent sticking. Spread the round with enough apricot preserved to coat the entire round. Then sprinkle with 1/4 sugar mixture, 1/4 raisins and 1/4 walnuts and press firmly into the dough. Using a sharp knife, cut the dough into 12 pieces like a pizza. Starting at each wide end, roll the dough up to the point, and if you'd like, bend the ends around to form a cresent shape. Place 2 inches apart on the prepared cookie sheet. Repeat until all the dough and filling is used up.

For the topping, brush each rugelach with milk and sprinkle with the sugar in the raw. Bake 18-20 minutes, or until lightly browned. When cooled, store in an airtight container for up to 5 days.

#25. Dark Rum-Espresso Truffles

Yes, I know, they're not cookies.. but it's Christmas, and these are sinfully festive, something delicious for the adults. Very simple, really.

1lb semi-sweet chocolate
3T salted butter
2 large egg yolks
1 1/2T brewed espresso
4T dark rum
Fleur de sel (for decoration)

Melt half of the chocolate in a double boiler. When melted, take it off the heat, whisk in butter, then the egg yolks, espresso and the rum. Refrigerate in a bowl till firm, about 1 hour, or 30 minutes in the freezer.

Line a baking sheet with parchment paper, and with a teaspoon scoop little balls onto the baking sheet, roll them in your hands if they need to look prettier. Chill in the freezer for 10 minutes.

Melt the other half of the chocolate in a double boiler, remove from the heat and cool a little. Take out the balls and with a small offset spatula scrape under a ball and dip it into the melted chocolate, shake off the excess chocolate, slide it on the baking sheet and sprinkle a little fleur de sel on top. Repeat until finished, then chill to set for about 15 minutes. With the offset spatula loosen the chocolates and serve. Keep them chilled until ready to serve.

#24. Peanut Butter Treats (For Dogs!)

Make these homemade doggie treats and put them under the tree for your furry best friend! Only 5 ingredients including whole wheat flour and oats and a lot of love make these treats irresistible and healthy at the same time. Show your favorite furry friends how much you love them at Christmas time too.
Ingredients:
2 cups whole wheat flour
1/2 cup rolled oats
1 TB baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk (more as needed)
Method:
Preheat oven to 350 degrees. In a bowl. combine the baking powder and flour and mix to blend. Set aside.
Using a mixer, mix the peanut butter and milk, then slowly add in the flour mixture and oats until a dough is formed. If it is too wet, you may need to add a little more milk, 1 TB at a time until the dough is workable. Scoop the dough out on to a well-floured, smooth surface and slightly knead. Roll dough out to 1/4 inch thickness and use a cookie cutter to cut out doggie shapes. Bake for 15-18 minutes until lightly browned. Watch the cookies carefully, as they can burn easily. Let cool and store them in an airtight container. Cookies will dry out the longer they are uncovered.

#23. Russian Walnut Crescents

These are popular European cookies. If you add pecans instead of walnuts, then they are mexican wedding cakes, and if you add almonds, then they are known as Viennese crescents. They are wonderfully flakey, buttery, and simply delicious. You can't go wrong with baking these. Very simple and delicious.

1 1/2C ground walnuts
1/2C powdered sugar
2 sticks softened unsalted butter
1 egg yolk
2 teaspoons vanilla extract
1/2 teaspoon salt
2C all purpose flour
Powdered sugar for dusting after they have been baked.

In a large bowl put the butter, sugar and vanilla extract. Cream well with a mixer. Add the yolk. Mix. Then the nuts until combined, then finish with the salt and flour until combined. Done.
Heat the oven to 350F. On a lined baking sheet form the dough into 'sausages', like 1/2" thick and 3" long. Form like into half circles/crescents. They don't spread much, so 1" spacing is fine. Bake for 15-20 minutes, until slightly golden, they will brown faster underneath, so if that is golden they are ready. Cool. Dust with a good amount of powdered sugar. Enjoy.