This recipe comes from Carrie, a dear blog friend and kindred spirit all the way from sunny Florida (jealous? Me too.) Carrie is a graphic designer, wife and mother of the most adorable little girl, Olive (with another baby on the way!!) I have really loved getting to know Carrie through her blog, which is full of inspiring bits, adorable Olive posts, updates on her new home and renovation process, and lots of little life reflections. It's one of my favorites -- you should definitely stop by and say hello!
One thing I love about Carrie's recipe, and this entire series, is the fact that Christmas traditions vary from family to family. Carrie typically leaves Santa a plate chocolate chip cookies, and in my family we always left him frosted sugar cookies. I actually haven't thought of Santa in so long, I forgot that Christmas cookies are traditionally treats for jolly old Saint Nick, not us! Haha. So thank you Carrie, for the reminder.
My family doesn't have many Christmas baking traditions except for leaving chocolate chip cookies and milk for Santa on Christmas Eve. Unfortunately I don't come from much of a cookie-baking family. Pies -- that's a different story, we can bake some pretty delicious pies, in my humble opinion. I can following a recipe so I wanted to give cookie baking another try. Only after my first attempt did I remember why I gave in to pre-made cookie dough. Flat cookies.
I always make flat cookies. I wish I could give you tips about how to keep your cookies thick and chewy but I still haven't figured it out. I initially thought I had mis-measured the baking soda but the second time turned out just as flat. My apologies.
I love chocolate chip cookies just as much as Santa and my intentions were to make some pretty delicious chocolate chip cookies to tempt my co-workers with in the break room. But cookies should be tempting, not embarrassing.
Since my attempts at making individual cookies was a complete flop I poured the rest of the batter into a cookie sheet and made one giant cookie that I cut into bars.
I've only learned two things about baking cookies and I'm not really sure if they are helpful, but one is to use real butter when baking and two, add extra vanilla.
The following is the recipe I used. I hope you have better luck if you decide to try it.
Dark Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 c butter, softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 2/3 cups chocolate chips
- 1 cup nuts (optional)
Combine flour, baking soda and salt in small bowl. Mix butter, granulated sugar, brown sugar and vanilla in large mixing bowl. Add eggs, one at a time and gradually mix in flour mixture. Drop by rounded tablespoons onto un-greased cookie sheets. Bake for 9-11 min. or until golden brown. Cool on baking sheets for two minutes then move to a wire rack to cool completely.
Thanks for sharing your cookie recipe, Carrie, even though it didn't turn out as expected. Way to keep it real... I know I've had my fair share of baking disasters!
Anyone have any tips to prevent flat cookies?
See more 12 Days of Christmas Cookies.