Here are some cookies that Santa would definitely like to find atop the table on Christmas Eve. Both recipes are old favorites, but with a twist.
One that I served often at the Governor’s Mansion was a Cashew Nut cookie, brimming with soft, nutty sweetness and lightly topped with a brown butter frosting and a half cashew. The recipe is in my Recipe Gallery here.
Another favorite is one for Chocolate Chip cookies, that calls for both bread flour and cake flour. They rise nicely and have a superb texture. But whatever Chocolate Chip recipe you use, be sure to chill the dough. The original Toll House recipe called for an overnight in the refrig, but that helpful instruction was left off the back of the Nestle’s package.
I know…I know, that’s hard to do when the hungry hordes are hovering at your elbow. But try to give the covered, pre-formed balls at least a rest overnight in the refrig, or up to three days, or until your dough-nibblers figure out what you’ve done.
As to using chips or chunks of chocolate, there is still some disagreement. But use the best chocolate you can. I keep a package of Ghirardelli 60% Cacao Bittersweet Chocolate Chips in the freezer for those time I have the urge to bake a batch of cookies.
One final recipe I’ve added to my “bake off” list this year is this Oatmeal Cranberry White Chocolate cookie. Almost sounds healthy, doesn’t it? After reading the ingredients, I’m thinking the cookies should taste like little nuggets of cranberry bread. I’ll keep you posted. Note: I intend to substitute dark chocolate for the white, because I prefer the look and taste.