The holidays are upon us. Yes, Thanksgiving is TOMORROW!
I know, I know. You already have everything prepared for tomorrow. You have your list ready including what time the turkey needs to go in the oven, which serving dishes you’ll be using and who’s bringing pie for dessert.
There’s no time to try new recipes.
I get that. Really, I do. Well, except that I will be trying out a new recipe on Thanksgiving. Fingers crossed it’s a success!
So I’m not here to give you another Thanksgiving recipe.
Instead, I’m here to equip you for the upcoming holiday season that promptly begins Thanksgiving morning and continues for a
hectic festive 6 weeks. You know all those parties you’ll be attending where you want to bring something homemade, but don’t have time in-between work, holiday parties, and life to actually make something?
Yeah, this recipe is all you need. While it appears to be just another simple Chocolate Chip Cookie recipe, it is so much more than that. It is the best Chocolate Chip Cookie recipe you will ever find. And it freezes extremely well, requiring only about 8 minutes to be ready to bring to your next party and impress a crowd.
See that picture below? That’s my chilled block of cookie dough. I simply take it out of the fridge or freezer, let it soften a bit, and then use an ice cream scooper to place dough on my baking sheet and make the best cookies in under 10 minutes.
Let this be my gift to you as we officially enter the holiday season. Happy Holidays.
What is your go-to recipe for holiday events?
Keywords: bake dessert chocolate cookie
Ingredients (Makes about 2 dozen)
- 2 cups minus 2 tbs. cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. coarse salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbs. sugar
- 2 eggs
- 2 tsp. vanilla
- 8 oz. at least 60% cacao baking chocolate (original recipe calls for 1 1/4 lb. bittersweet chocolate disks)
- Sea salt
1. Mix together dry ingredients in a mixing bowl and set aside. Cream butter and sugars together in a stand mixer, using the paddle attachment, until creamy and light (about 4-5 minutes). Add egg, mix well, then add other egg and mix again. Stir in vanilla. Add in dry ingredients and mix until just combined, about 15- 20 seconds. Batter will be slightly lumpy.
2. If using baking chocolate, shave chocolate until it is in small pieces. Mix/drop in chocolate into batter. Place dough in plastic wrap and refrigerate 24 to 36 hours (can be refrigerated up to 72 hours).
3. When ready to bake, preheat oven to 350 degrees. Using an ice cream scooper, scoop balls of dough and place onto baking sheet that is lined with parchment paper or sprayed with cooking spray.
4. Sprinkle lightly with sea salt and bake until golden brown, 9-12 minutes. Let cool on wire rack for about 10 minutes. Serve and enjoy!
~What is your go-to recipe for holiday events?