As I passed these cookies around to my family last night, I couldn’t help but feel a sense of gratitude for the health, safety, and abundance we have been blessed with. Yes, the world is fraught with injustice and unrest, and everyday I miss the mother who brought us into the world and made us a family. But, if I don’t stop to appreciate that (miraculously) all 8 of us (plus 3 dogs and a dear friend) have gathered from 2 countries and multiple states to be together, then I am missing out. I love Christmas carols, Santa, and chesnuts roasting on an open fire just as much as the next person, but what is Christmas if it isn’t a time for each of us to pause and be grateful for the gifts and time we already have. I hope you and your loved ones have a joy-filled holiday and that you are able to reflect upon the good “tidings of comfort and joy” available to all of us. Merry Christmas!
CHOCOLATE CHUNK SNICKERDOODLES (aka cookies for Santa!)
adapted from Beyond Frosting
makes approximately 3 dozen, 3-inch cookies
2 sticks ( 1 cup) unsalted butter, cold
2 cups (396 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
pinch of salt
3 cups (384 grams) flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
10 ounces chocolate chunks or chips (I like using Ghirardelli dark or bittersweet chocolate)
1/4 cup granulated sugar
1 tablespoon cinnamon
Line a baking sheet with parchment paper (or lightly grease if you don’t have parchment paper) and set aside.
In a stand mixer or with a hand-held mixer, cream together butter and sugar for approximately 3 minutes. Next add eggs and vanilla and beat until well combined.
Whisk together your salt, flour, baking soda, and cream of tartar. Slowly add this to your dough while your mixer is set to medium-low. Lastly, hand mix in the chocolate.
Refrigerate your dough for 30 minutes. Meanwhile, mix together the cinnamon and sugar in a small bowl for your snickerdoodle coating.
After chilling, form your dough into 1.5 inch balls and roll in cinnamon sugar. Place on the prepared cookie sheet, leaving about 3 inches of space between cookies.
Bake at 350 degrees F for 12-14 minutes (12 minutes for a slightly undercooked center). Cool for 3 minutes on cookie sheet before transferring to a wire rack to cool.