For the second year in a row, I am so happy to be participating in The Great Food Blogger Cookie Swap. If you aren’t familiar with the event, food bloggers from all over send out cookies to other food bloggers for the holiday season. Not only do you get boxes of homemade cookies delivered to your door, but you also get to support Cookies for Kids’ Cancer.
If you are a food blogger and would like to participate next year, be sure to sign up to be notified when things get going for 2014.
Now, on to the cookies!
Despite the fact that I bake more cookies than the average person, I was completely intimidated to choose a cookie to bake for the cookie swap. I really obsessed about it for days. I wanted something really good but also fitting for the season. I’m sure I made it far too difficult, but that’s just how I tend to over-think things. Ultimately, I chose these cookies because of the copious amounts of chocolate and also because they offer a bit of sparkle to make them festive.
I’m happy to say that I was not disappointed. These cookies are so fudgy and sweet! And, I love that they’re on the small side. That allows you to make a big batch for sharing. Plus, they’re so rich and chocolate-y that their small size really works.
I shipped off a box full of these cookies to Gillian of The Haas Machine, Ashley of Baker by Nature, and Deborah of It’s All About Me Fitness. And, I received some wonderful boxes of cookies! Molly of My Name is Yeh sent me a beautiful box of Peppermint Marshmallow Sandwich Cookies. I got a lovely box of Peppermint Mocha Thumbprints from The Busty Baker. And, Emily of Epicurious Em sent me a big box of Chocolate Coffee Toffee Cookies.
The week of giveaways continues with a great bundle of cookbooks! Scroll past the recipe for details.
- 1 & 1/2 cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/2 cup honey
- 7 ounces semisweet chocolate, coarsely chopped
- 1/4 cup granulated sugar
Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add honey, and mix well.
Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Mix in chocolate.
Refrigerate dough for 30 minutes.
Preheat oven to 325°. Line baking sheets with silicone liners or parchment paper.
Using about a teaspoonful of dough at a time, roll dough into balls. Roll each ball in sugar to coat.
Place dough balls about 1 inch apart on prepared pans. Bake 10 minutes, or until the tops of the cookies crack and the cookies are set.
Cool cookies on pans on wire racks.
Recipe adapted from Martha Stewart Living.
My ever-growing cookbook collection is slowly taking over our apartment. But, I don’t seem to be slowing down. Now, I’m going to help one of you grow your cookbook collection, too!
Quirk Books has published all kinds of great cookbooks, and I’m happy to say that I have several of them in my collection. The good people of Quirk have generously offered to give one of you a bundle of three of their cookbooks – Booze Cakes, Sprinkles!, and Pure Vanilla.
Please see the widget below for entry details and requirements. If you are unable to see the widget, make sure your browser is updated or try viewing this page in another browser.
Please note that the winner must be a U.S. resident 18 years or older. Be sure to add bakeorbreak at gmail dot com to your contacts so that a winning email from me doesn’t end up in your spam folder. If the winner doesn’t respond within 48 hours, another winner will be chosen.
Disclosure: Quirk Books is providing the cookbooks for this giveaway. No other compensation was received. All opinions are my own.