It’s one of my favorite events of the year – The Great Food Blogger Cookie Swap! Every December, Love & Olive Oil and The Little Kitchen host this awesome event to raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.
And we all get to exchange our favorite cookies. Who doesn’t love getting boxes of cookies in the mail?
This year, I sent out my spin on the traditional chocolate chip cookie using yummy holiday spices.
I started out with a chocolate chip that is basically fool-proof. It’s seriously the perfect cookie – a little crunchy on the edges, but super chewy. I use dark brown sugar, which already gives the cookie a deeper more winter-y flavor, but then I pair it with cinnamon and nutmeg, some of the season’s best spices.
They’re perfect for any holiday cookie exchange!
I want to send out a huge thank you to the three bloggers who sent me cookies! We completely devoured them all – not a bad cookie among them! This year I received:
- Crazy good red velvet cutouts and addictive green tea cookies with white chocolate chips from Jenna at Mama Told Me
- Chocolate crinkle cookies from Jennifer Sikora – we literally ate the entire dozen in about 12 hours (no regrets!)
- Crumbly, perfect coffee almond shortbread cookies from Heather at Delicious Not Gorgeous
I hope the three bloggers who got my cookies (Sarah from Frankly Entertaining, Jennifer from Peanut Butter and Peppers, and Shari from My Judy the Foodie) enjoyed my spin on the traditional chocolate chip. Here’s the recipe for anyone who wants to try it out:
Delicious chocolate chip cookies with a holiday twist.
- 1/2 cup butter
- 1 cup of dark brown sugar
- ½ cup of white sugar
- 2 eggs
- 1½ teaspoons vanilla
- 2¼ cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup chocolate chips
- Cream the butter and sugars.
- Add the eggs and vanilla, and combine well.
- Sift together the dry ingredients. Slowly add them to the wet ingredients.
- Fold in chocolate chips.
- Chill the dough for 30 minutes.
- Scoop onto cookie sheet, abut 2 inches apart. Press the top of each scoop to flatten slightly.
- Bake at 350 degrees Fahrenheit, or until edges of the cookies are golden. Allow to cool on cookie sheet for 1-2 minutes, then remove to cooling rack to cool completely.
For a more traditional cookie, leave out the cinnamon and nutmeg. Or, add an extra teaspoon of both for a pumped-up holiday flavor.