In my relentless quest to perfect my own cookie recipe, I stumbled upon some interesting insights into ingredients. While experimenting, I discovered that incorporating dark chocolate not only elevates the flavor but also brings along a multitude of advantages. It’s fascinating how this addition not only enhances the overall taste, as proven by winning over 32 8th-grade advanced choir girls and their fearless director, but also adds a subtle touch of health benefits. So, here’s to my triumphant entry into the family cookie war, armed with the knowledge about the dark chocolate advantages!

I’m hoping this post finds several BHISD teachers well as I threw out a shameless plug for my blog on their Christmas gift bags, this year.

First of all, I’ll give credit where credit is due and say that I found the original recipe at Angie’s site called Echoes of Laughter.  I decided to tweak it just a little to make it my own!  Enjoy!

Dark Chocolate Dreamy Christmas Cookies Recipe

  • 2  cups all-purpose flour
  • 1 cup Hershey’s Cocoa Powder (I use Hershey’s because it’s more of a bitter chocolate than some others)
  • 1 teaspoon baking soda
  • 1/2 teapsoon salt
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 cup softened butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 pkg. Red & Green M&Ms or Peppermint M&Ms or Mint Chocolate Chips (whatever tickles your fancy)
  • OPTIONAL if you’re up to it! – 1 tsp Peppermint Extract (if you’re in the mood for it that day!)
Directions:
  1. Preheat the oven to 375 degrees
  2. In a small bowl, mix the flour, cocoa powder, baking soda and salt.
  3. In a large mixing bowl, on low speed, mix the softened butter, brown sugar, white sugar and vanilla (and/or peppermint extract) until it’s creamy.
  4. Turn the speed up a notch and beat in the eggs for about 2 minutes or until the mixture is lighter in color and fluffy.
  5. A half cup at a time, add in the flour and cocoa powder mixture.
  6. On your lowest speed, add in your M&Ms or whatever flavor candies/chips you feel like on the day you’re baking.
  7. This cookie dough should look whipped yet firm.  You should be able to roll it into a ball without it changing form.
  8. Roll into 1 to 1.5 inch balls and place onto an ungreased baking sheet.
  9. Bake for 8-10 minutes at 375 degrees or until cookies are puffed and cracked.  Make sure you watch your cookies.  Sometimes, they’re done at 7 minutes, and sometimes, they’re done at 10 minutes depending on how often you peek in or how evenly your oven heats.  The cookies are best when the tops start to crack.
  10. Place on wire cooling racks.

This recipe makes about 4.5 dozen small cookies.  Obviously, it will be less the larger you make them!

The best part is…. when it’s not Christmas, just use regular M&Ms or chocolate chips.  Fabulous.

For teacher gifts, since I have four kiddos (that rounds out to 13 teachers, 2 babysitters, 2 bus drivers, and 1 dad who can’t be left out), Christmas cookies it is.  I put six cookies in a small gift bag and added these cute little front/back tags for each kid.  Shameless plug and all, even though I was just being nice for their own future reference.

photo tags_zps7534ddce.jpg

Disclaimer – I forgot to mention.  For a limited time only, these cookies have no fat, sugar, calories, or any of that other nonsense.  Enjoy the holidays.
Gift Bags