Chocolate Chocolate Chunk Cookies

December 28 and 29: National Chocolate Day

How sweet that chocoholics can celebrate two consecutive National Chocolate Days this month (and other chocolate holidays throughout the year)?!?!

We admit our chocoholism by consuming and cooking with chocolate. We also try to tour chocolate sites whenever we can. We have been to Chocolate World in Hershey, Pennsylvania; seen the world’s largest chocolate fall in Anchorage, Alaska; shared a sundae at the Ghirardelli Square in San Francisco, California;  and attended a Chocolate Show in Manhattan, New York!

For National Chocolate Day, we baked a cookie chock full of chocolates, of course! Chocolate chocolate chunk cookies are a chewy choice for chocoholics to celebrate this sweet season. Indulge!

Recipe

(Adapted from Baker’s)

• 1 package (8 ounces) semi-sweet chocolate squares (we used Baker’s brand)
• ¼ cup butter, softened
• 1 teaspoon vanilla
• ¾ cup brown sugar
• 2 eggs
• ¾ cup flour
• ¼ teaspoon baking powder
• 2 cups chocoloate chunks or chips (we used Nestle brand)

Directions

In a large mixing bowl, microwave the chocolate until melted. Blend in the butter. Mix in the brown sugar. Stir in the vanilla.

Beat in the eggs. Add the flour and baking powder. Combine this with the chocolate mixture and stir until the dough is smooth.

Fold in the chocolate chunks. Scoop a tablespoon of the cookie dough onto a lightly greased baking pan lined with foil. Leave two-inch spaces between the cookies to allow spreading and puffing up. Bake in a preheated oven at 350 degrees F for 12-15 minutes. Remove from the oven and transfer to a wire rack to cool completely. Yield: Approximately 3 ½ – 4 dozen cookies.

Notes

• In addition to December 28 and 29, the National Confectioners Association lists another date for National Chocolate Day on October 28. NCA also recognizes the third week of March as American Chocolate Week, July 7 as Chocolate Day and September 13 as International Chocolate Day. Check out more chocolate- and candy-related holidays on the NCA website.
• We have used this recipe from the back/inside of the box of Baker’s chocolate squares. Throughout the years, it has been called “One-Bowl Chocolate Chunk Cookies,” “Double Chocolate Chunk Cookies” and “Chocolate Chocolate Chunk Cookies.” A variation includes using white chocolate baking squares.
• Thanks to Jib W. for the Ghirardelli lunch box. It was a special welcome gift when we visited her in San Francisco, California.
• Search our blog for more chocolate recipes.

White Chocolate Candy Cane

Drops (Cookies)

December 26: National Candy Cane Day

Although Christmas day is now over, bring the holiday baking season to a gradual close by using up any leftover candy canes that are still lingering around the house.  Crush and use them in white chocolate candy cane drops.  These cute cookies with a hint of mint are sweet and symbolic of the greatest gift we have received on Christmas day—Baby Jesus. Below is a popular poem about candy canes (unknown author) relating to Christ:

Look at the candy cane


What do you see?


Stripes that are red


Like the blood shed for me


White is for my Savior


Who’s sinless and pure!


“J” is for Jesus

My Lord, that’s for sure!


Turn it around


And a staff you will see


Jesus my shepherd


Was born for me!

The printed poem is usually attached to candy canes when given out to spread the gospel during this holy season. But it can also be included when packaging these cookies.

Make white chocolate candy cane drops before or after Christmas, especially on National Candy Cane Day, and “taste and see the goodness of the Lord” (Psalm 34:8).

Recipe

(Adapted from Better Homes and Gardens)

Ingredients

• ½ cup candy canes, crushed
• 2 ounces (2 squares) white chocolate (we used Baker’s brand)
• ¼ cup butter, softened
• ½ cup sugar
• ¼ teaspoon salt
• ½ teaspoon baking power
• 1 egg
• ½ teaspoon vanilla
• 1 1/3 cup flour
• ½ cup white chocolate chips (we used Nestle brand)

Directions

Crush the candy canes by rolling over unwrapped pieces in a plastic zip top bag. Melt the chocolate in the microwave and set aside. In a mixing bowl, cream the butter with the sugar and salt.

Add the baking powder and egg. Stir in the vanilla. Mix in the melted white chocolate and blend until smooth.

Gradually add the flour. Fold in the white chocolate chips and crushed candy canes. Roll into 1 ½ inch balls. Place on a greased cookie sheet about two-inches apart.

Bake in a preheated oven at 375 degrees F for 10-12 minutes, being careful not to burn the underside of the cookies. Remove from the oven and transfer to a wire rack to cool completely. Yield: Approximately 3 ½ dozen cookies.

Notes

• Avoid over-stirring the crushed candy canes or the cookie dough will turn pink.
• Reserve a few pieces of crushed candy cane and press on top of the balls of cookie dough before baking to add texture and color, if desired.
• Search our blog for other cookie recipes.

Corn Flake Wreath

December 25: Christmas

We have at least two wreaths in our home during the holidays: an Advent wreath with purple and pink candles and a Christmas wreath hanging on our front door. Another wreath, made out of corn flakes, is a sweet centerpiece on our table when we entertain. It is inexpensive and quick to make as an alternative to cookies and fruitcakes. A corn flake wreath is a festive food and a delicious dessert at holiday parties and potlucks. Make one (or many minis) for a Merry Christmas!

Recipe

(Adapted from Kellogg’s)

Ingredients

• 1/3 cup butter
• 1 package (10 ounces) marshmallows
• 1 teaspoon green food coloring (we used Wilton brand Kelly Green color food gel)
• 6 cups corn flakes cereal (we used Kellogg’s brand)
• red tube frosting (we used Wilton brand icing tube)
• round red candies (we use M&Ms or Red Hots)

Directions

Have a sheet of wax paper and a pat of margarine or softened butter in a bowl ready on the work surface before assembling the corn flake wreaths. In a large pot, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from heat and stir in the green food coloring until thoroughly mixed. Add the corn flakes cereal and coat well.

Using margarine or butter, grease fingers and quickly shape the cereal mixture into mini wreaths or one large wreath on a sheet of wax paper. Let cool and transfer the wreath(s) to a platter or round cake board. With a little amount from a tube or red frosting, dot one side of a red candy and place randomly on the wreath. Attach a bow with a toothpick (optional). Store in an airtight container until ready to serve.

Notes

• For an Advent-style wreath, replace the red candies with three purple and one pink candle.
• Try this recipe with rice cereal instead of corn flakes.
• Eat…drink…and be merry! Highlander and Islander wish our family, friends and followers of HI Cookery a very Merry Christmas!