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Monday, December 20, 2010

North Pole Cookie Dough {Recipe}

I'm always searching for a great new recipe.  And I must confess that I prefer baking over cooking.  And when it comes to the holidays, I really get in the spirit!

So, typically for Christmas I make the usuals - from peanut butter cups to peanut butter kisses.  But this year, I came across this recipe and thought I'd share it with ya'll.  It's oh-so-perfect for baking this week, too, with a name like "North Pole Cookie Dough."  Seems just about perfect for baking with your kids and leaving with the milk for Santa this coming Friday night. :)

North Pole Cookie Dough {as per cooksrecipes.com}:
1 1/2 cups semisweet chocolate chips
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows
  1. Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10 to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.
  2. In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.
  3. Fill pint containers with cookie dough and refrigerate up to four days or freeze up to one month.
When giving as a gift, attach following baking instructions:
  1. Preheat oven to 350°F (175°C). Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon.
  2. Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.
  3. Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.
Makes 3 "pints" of dough or 2 dozen cookies.
{Recipe and photograph provided courtesy of ButterIsBest.com; through ARA Content.}

Now, I must also admit that when I made this, the dough was a bit crumbly after being refrigerated.  So I would advise letting warm up a bit at room temperature and being certain that you let them cool nearly fully on the cookie sheet before transferring to the wire rack {otherwise, they tend to fall apart more easily}.  Another tip to help keep them together better ~ dont' skimp on the marshmallows!!  If some do happen to break apart, just do as I did and save them for ice cream topping -- yummmmmmmm!

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