Cookie Recipe?

jenden04 · December 2009

Looking for a good cookie recipe....preferably a christmas cookie. Any recipes?

amber_tynan · December 2009

Chocolate Peppermint Crunch Cookie Bark
Ingredients:
Cookie Base:
1? cups unbleached all-purpose flour
? teaspoon baking soda
? teaspoon salt
? cup unsweetened Dutch-process cocoa powder
1 cup unsalted butter, melted and cooled slightly
? cup granulated sugar
? cup packed light brown sugar
2 tablespoons water
2 tablespoons vanilla extract
1? cups semisweet chocolate chips

Cookie Topping:
1? cups semisweet chocolate chips
? cup peppermint candy, crushed into small pieces

Preparation:
1. Position a rack in the middle of the oven. Preheat oven
to 350 degrees. Have 2 baking sheets ready.
2. In a bowl, stir the flour, baking soda and salt. Sift the
cocoa powder onto the mixture and stir to combine. Set
aside.
3. With an electric mixer on medium speed, beat the
butter, sugars, water and vanilla until smooth, about 30
seconds. Add the flour mixture, mixing just until it is
incorporated. Stir in the chocolate chips.
4. Use a thin metal spatula to spread half the dough on
one baking sheet into a rectangle that measures about
11-by-8 inches and about ?-inch thick. Leave a 3-inch
border on all sides. Use your fingers or the spatula to pat
it into an even layer. Repeat with the remaining dough on
the second baking sheet.
5. Bake one sheet at a time until the top looks dull, not
shiny, and feels evenly firm at the edges and center, about
14 to 16 minutes. As soon as each baking sheet comes
out of the oven, sprinkle ? cup chocolate chips over the
cookie slab. Let the chocolate chips sit for 5 minutes, to
soften and melt. Use a small metal spatula to spread the
melted chocolate over the cookie, covering most of the
cookie. While the chocolate is still warm, sprinkle half
the peppermint candy evenly over the slab.
6. Let the cookie bark cool on the baking sheets on a wire
rack until the chocolate topping is firm, about 2 hours.
Or to speed the cooling, let the cookies sit for about 30
minutes and then refrigerate them, still on the baking
sheets, just until the chocolate topping firms. Remove
from the refrigerator. The cookie bark will become crisp
as it cools.
7. Break each cookie slab into irregular pieces. The
cookies can be stored layered between sheets of wax
paper in a tightly covered container at room temperature
for up to 5 days.
From Big Fat Cookies by Elinor Klivans, text copyright
2005 by Elinor Klivans / published by Chronicle Books.