Happy Epiphany! In the spirit of new traditions, I have decided to extend Christmas with today being the last day of celebration. One thing about having our wedding in December, we were delayed with certain traditions. We did put our tree up during the second week of December, but there was something else missing: The traditional cookie baking festival.
Every year, my family always bakes dozens of cookies to take to gatherings and for those who visited with us. It was a big deal, as my Mom would usually devote a Saturday for cookie baking. We would bake Chocolate Chip Cookies, Peanut Butter Blossoms, Meringue Cookies, and the Cutout Sugar Cookies. It was so much fun, since we each got to hone a special recipe. My particular task was to help with the Chocolate Chip Cookies and Peanut Butter Blossoms (which were my favorite).
I intend to do the same with our family, except I want to move it to the last day of Christmas to extend the celebration. This will only help bring many memories in the future.
Well, in the spirit of Christmas, I baked two dozen of my super duper chocolate chip cookies. You may ask what makes my recipe “super duper,” and I am happy to share this with you. Besides chocolate chips, I add Heath Bar bits to help boost the flavor. You can also add Peanut Butter chips as well, but the key is to keep things simple. They turned out great, as my husband and his friend went back for more. From my kitchen to yours…here’s the recipe for the best cookies on this side of the Potomac River:
(Adapted from the Toll House Chocolate Chip Cookie recipe)
2 1/4 c. All Purpose Flour
1 tsp. baking soda
1 tsp. salt
2 sticks of butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
1 tsp. vanilla extract
2 large eggs
1 12 oz. package of semi-sweet chocolate chips (I prefer Ghiradelli Semi-Sweet or Callebaut Chocolate Chunks, but I used Nestle…since they were on sale).
1/2 of a 12 oz. package of Heath Bar Bits (You can use more or less, if you are using Peanut Butter Chips)
**Note: You could add chopped nuts (Walnuts or Pecans). However, I opted out due to nut allergies.
Step 1: Preheat your oven to 375 degrees.
Step 2: Combine flour, baking soda, and salt in a small bowl. In a stand mixer, beat butter, sugar, brown sugar, and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and heath bar bits. Using a cookie scoop (or ice cream spoon for big cookies), drop onto an ungreased cookie sheet.
Step 3: Bake for 9-11 minutes (I baked mine for 10 minutes) or until golden brown. Cool on baking sheets for 2 minutes, then transfer to a cooling rack.
Step 4: Grab a cookie and a glass of milk. Then, you should totally rave about how super duper they are…and of course, share the cookies with loved ones. They are sure to bring a smile to your face.