Can you tell I like Christmas cookies?
Honestly, I didn’t want to do two Christmas cookies posts in a row. It goes against every food blog rule out there. But I had to, because this recipe is so good. It’s worth a second batch of Christmas cookies. And I want you to have the chance to make some before time runs out and we are all post New Year’s, drinking smoothies and eating kale.
Well, some people are doing that. I never liked kale and only drink smoothies with peanut butter. But best of success to you, juicers!
These cookies are dense, chocolatey and rich, and the salty kick after you bite into them takes the flavor to another level. And for those of you who don’t like the chocolate/sea salt combination, you can also accent them with cinnamon candies, sanding sugar, and what the heck- go all out with some icing too.
Dark Chocolate Christmas Cookies with Sea Salt
(This recipe is adapted from the fabulous blog Sweetapolita)
What You Will Need:
- 6 cups (750 g) all-purpose flour, sifted
- 1 and 1/4 cups (137 g) dark cocoa powder
- 1 teaspoon (8 g) salt
- 2 cups (454 g)(4 sticks) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 cup (228 g) light brown sugar
- 3 eggs, cold
- 2 teaspoons (10 ml) pure vanilla extract
What You Will Do:
- In large bowl, sift together flour, cocoa powder and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes. Beat in eggs until just combined.
- Add flour mixture and mix on low speed until thoroughly combined. (Please do this slowly. I got carried away and ended up with a light brown powder on my mixer, counter, and clothes. And pants? I have no idea.) Add vanilla and blend.
- Remove 1/2 of the dough from bowl, make a ball, and place it on a large piece of plastic wrap on the counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2″ thick. Finish wrapping the disc with the plastic wrap. Repeat with the second half of dough. Chill both discs of dough for about 45 minutes.
- Remove one disc and remove the plastic wrap. Place on top of a large piece of parchment paper (I used a silicone bakers mat underneath it to make sure it didn’t slip while I was rolling it out), then put another large piece of parchment paper on top of the dough.
- Roll dough with a rolling pin (Ok, this is where your work-out comes in. It takes a bit to get it warm and ready to cut) until it is an even thickness; I aimed for about 1/4 of an inch.
- Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place the board in the refrigerator for about 15 minutes.
- Remove the dough from the fridge, and cut your shapes using the cutters of your choice, placing them on a cookie sheet lined with parchment or a Silpat, with 2″ clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking (I didn’t have time to do this and they turned out great). Bake until cookie edges are just crisp, about 16 minutes. Repeat with the second disk of dough.
- Cool the sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.
- Promptly consume with a large glass of egg nog. So delicious!