It's no revelation that there's a lot of build-up when it comes to "the holiday season." I have to quotation-mark that phrase because I never really know when it means. Or when it officially "begins" for that matter (see what I did there), since I'm pretty positive I spotted Christmas decorations and candy canes sometime around October 1st. It was around the same time I imagined Halloween stomping off into a corner to pout.
So sure, it gets earlier and earlier, and probably by the time I'm 100 it will have inched its way into beginning around mid-April, but one thing is for certain: we know when the holidays end. After all the fanfare and tinsel and party hats, things come to a specific and screeching halt. There are always the lingerers that take their time in the removing of the decorations ritual (ahem), but other than that, the trees are down, the lights unplugged and the last of the Christmas cookies, sitting lonely in their tins, waiting to be scooped up on some dreary January morning.
You still have a few cookies, right? Okay, if you don't (or even if you do), and if you are a fan of chocolate (three different kinds, mind you) meeting sweet spice, make some room in those fading festive tins for these bad boys. Resolutions be damned. Or, if you're feeling determined, add them to your to-bake list for the next holiday season - whenever that is. See you in June, I guess.
For this recipe, you'll need:
1/2 cup unsalted organic butter, softened
3/4 cup sugar
1 tablespoon molasses
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons natural cocoa powder
1/4 cup bittersweet chocolate chips
1/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips
A few things ...
- If you're not a true chocolate-lover, which I guess I can put myself in the category of (I like it, don't be confused, but I have a limit: sorry, mom!), you don't really have to get three different types of chocolate chips. I'll look the other way. Semisweet is the most typical/recommended for cookies, but just add 3/4 cup of whichever type you prefer.
- What the hell's the difference between bittersweet and semisweet? Truthfully, not much besides sugar content. It's certainly subtle, but worth the variety.
Got it? Good.
In a large separate bowl, whisk together your flour, cinnamon, baking soda, salt and cocoa powder until evenly combined. Slowly add your dry ingredients into your butter-sugar mixture until they form a soft, sticky dough. Remove the bowl from the stand mixer and fold in the chocolate chips, whatever variety you decide to go with. No judgement.
Place your dough on parchment-lined baking sheets, about 1 1/2 inches apart, and bake for 8-10 minutes or until slightly browned around the edges. Cool on wire racks for about ten minutes but for heaven's sake, not completely, because isn't the whole point of chocolate chip cookies to eat them warm?
- Can't have gluten? First of all, I'm sorry. Second, I made you these.
- More of a ginger cookie kind of girl? These will change your life.
- Prefer your chocolate chip cookies to be a little fruity? Don't we all.