Sweets get Santa-sized!

Are you in need of a goodie to take to a cookie exchange? We have the perfect recipe to wow your loved ones and dazzle your friends. This Saturday we are taking sweetness to a whole new level. We’re going Santa-sized with our homemade red velvet chocolate chip cookies. This sweet treat is sure to satisfy all of the little elves in your lives as well as old Kris Kringle himself!

Ingredients:

  • 1 and 1/2 cups + 1 Tablespoon all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Butter Flavored Crisco
  • 3/4 cup brown sugar
  • 1/4 cup  granulated sugar
  • 1 egg, at room temperature
  • 1 Tablespoon milk
  • 2 teaspoons vanilla extract
  • 1.5 Tablespoons red food coloring
  • 1 cup semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

Beat the butter on high speed until creamy, about 1 minute. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.

Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookie (optional).

Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

*recipe adapted from Sally’s Baking Addiction

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