I love baking cookies all year but especially during the holidays. Pumpkin chocolate chip cookies inaugurate the holiday season in October and several favorites adorn plates for friends in December.
Today's cookies included a new recipe and an old favorite.
The new cookie is a chocolate toffee cookie--rich, thin, and decidedly delicious.
The old favorite is a chocolate cherry cookie--always yummy.
- 1 cup all-purpose flour (about 4 1/2 ounces)
- 1/3 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt $
- 1 cup sugar $
Click to see savings
- 1/3 cup butter, softened $
- 1 teaspoon vanilla extract
- 1 large egg $
Click to see savings
- 2/3 cup dried tart cherries
- 3 tablespoons semisweet chocolate chips $
Click to see savings
- Cooking spray $
Click to see savings
Preparation
- Preheat oven to 350°.
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
- Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.





