Sunday, December 13, 2009


(from “Baking Is Back” - 25th Anniversary Event)


• ¾ cup Crisco shortening – white or golden

• ½ cup softened butter - unsalted

• ¾ cup white sugar

• ¾ cup brown sugar, packed

• 2 eggs

• 1 ¾ cups all purpose flour

• 1 ¼ cups cocoa powder

• 1 tbsp ground cinnamon

• 2 tsp baking soda

• ¼ tsp black pepper

• pinch cayenne pepper

• 1 cup semi-sweet chocolate chips


• ½ cup white sugar

• 1 tsp ground cinnamon


1. Preheat oven to 350 degrees F.

2. Line cookie sheets with parchment paper.

3. Combine sugar and cinnamon for topping and set aside.

4. In a medium bowl mix all dry ingredients (flour, cocoa, cinnamon, baking soda, black pepper and cayenne) except chocolate chips and set aside.

5. In a large bowl beat shortening, butter and sugars until creamy.

6. Beat in eggs, one at a time.

7. Add dry ingredients and mix until incorporated.

8. Add chocolate chips.

9. Roll cookies into 1” diameter balls, don’t flatten!

10. Roll into cinnamon and sugar topping.

11. Place cookie balls on prepared cookie sheets, about 2” apart.

12. Bake 8 – 10 minutes (I find 8 minutes enough), cookies should still be soft in centre and have cracks on top.

13. Let cool on baking sheet for 5 minutes until firmed up.

14. Remove and cool on wire rack.

Cookies can be frozen raw and stored in an airtight container.

If baking from frozen, add 5 minutes to baking time

Cooled cookies can be frozen in airtight containers.
Back to the Christmas Cookie Swap....

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