Virtual Cookie Exchange

Almost nothing can beat Gervais’ cookies during the summer months, but we still try to top his desserts during the Holidays! We polled our year-round team for the best and most delicious of their cookie recipes, and boy did they come through.

We wish we could come to your city with a big pile of cookies, but for now, the internet will have to do!

Alli’s Soho Globs

Ingredients:

• 5 oz semisweet chocolate
• 3 oz unsweetened chocolate
• 6 tbl unsalted butter, at room temp
• 1/3 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs, at room temp
• 2 tsp vanilla extract
• 1 tbl instant espresso powder or finely ground coffee
• 3/4 cup sugar
• 3/4 cup semisweet chocolate chips
• 1/3 cup chopped pecans (optional)
• 1/3 cup chopped walnuts (optional)

1. Preheat the oven to 325 degrees. Line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil
2. Melt the 8 ounces of chocolate and the butter together in the top of a double boiler. Allow it to cool slightly.
3. Mix the flour, baking powder, and salt together in a small bowl.
4. Using an electric mixer on medium speed, beat the eggs, vanilla, and espresso powder in a medium-sized bowl until they are mixed together, about 10 seconds.
5. Add the sugar to the egg mixture and blend it all until thick, about 1 minute. Scrape the bowl.
6. Add the melted chocolate and blend one more minute. Scrape the bowl.
7. Add the flour mixture on low speed and mix until blended, 10 seconds. Fold in the chocolate chips and nuts by hand or with the mixer on low speed. The dough will be gooey!
8. Drop the dough by generously rounded tablespoonfuls about 2 inches apart onto the prepared cookie sheets.
9. Bake the cookies until they rise slightly and form a thin crust, about 13 minutes. Immediately remove the cookies from the cookie sheets and place them on a rack to cool.

Jimboy’s Chocolate Hazelnut and Caramel Stuffed Brownie Cookies

(from Half Baked Harvest)

Ingredients:

• 6 tablespoons unsalted butter
• 4 ounces bittersweet chocolate chopped, mine was 60%
• 6 ounces dark chocolate chopped + extra for dipping later
• 3 large eggs
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 ounces cream cheese softened to room temperature
• 3/4 cup all-purpose flour
• 2 tablespoons dark chocolate/Dutch process cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 36 teaspoons chocolate hazelnut spread
• 36 milk chocolate covered caramels

1. In a microwave safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate and dark chocolate. Microwave for 30 second increments, stirring until totally melted. Set aside and let cool completely.
2. In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
3. In the bowl of your electric mixer, add sugar and eggs, beating on high until pale in color and light and fluffy, about 4 minutes. Add in vanilla extract, cream cheese and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and make sure everything is combined.
4. Now stir in the dry ingredients with a large spatula until fully mixed. Cover with plastic wrap and let sit on the counter for 10-15 minutes to allow the dough to stiffen slightly.
5. Preheat oven to 350 degrees F. Place parchment paper (or a silpat) on an un-greased baking sheet. Grease your hands with a little canola oil then begin to scoop out about 1 tablespoon of dough. Flatten the dough slightly into a round and spoon a scant teaspoon of hazelnut spread into the center of the round. Add the chocolate covered caramel.
6. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel/hazelnut spread and then seal the edges together. Repeat with remaining cookie dough.
7. Bake for 9-10 minutes. Let cool for about 5 minutes on the baking sheet. Once cool enough to handle, dip/drizzle lightly in melted dark chocolate. Eat warm or let cool and store in an airtight container for up to four days.

Sarah’s Peanut Butter Cup Cookies

(From All Recipes)

Ingredients:

• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1/2 cup peanut butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 2/3 teaspoon baking soda
• 1/4 teaspoon salt
• 15 mini chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 350
2. In a medium bowl, cream the butter, white sugar, brown sugar, and peanut butter together. Stir in the egg and vanilla. Sift together the flour, baking soda and salt; stir into the creamed mixture.
3. Drop by tablespoonfuls into the cups of a muffin tin. Cups should be about 1/4 full. Bake for 8 to 10 minutes, until lightly browned. Remove from oven and immediately press a peanut butter cup into the center of each cookie. Allow the cookies to cool completely before removing from their pan.

Katie’s Spicy Cheddar Jalapeno Jelly Bites

• 12 oz Grated x sharp cheddar cheese, grated
• 4.5 oz butter room temp
• 1.5 cup all purpose flour
• 1 tsp kosher salt
• 1/4 tsp cayenne pepper
• 1 egg white
• 1/2 cup pecans chopped
• 4 oz jalapeno or habanero spicy jelly

1. Cream cheese and butter in a mixer with paddle attachment until blended. Add flour, salt and pepper and beat until mixture forms a ball.
2. Form into a disk, wrap in wax paper and chill for several hours or overnight.
3. Heat oven to 350. Line a half pan with parchment paper. Break off pieces of dough (about 1 tsp size) and roll into balls, placing slightly apart about 1 inch on the parchment paper.
4. Beat 1 egg white. Dip each ball into egg white then roll in pecan pieces. Place back on sheet pan. Bake about 5 minutes . Remove pan from oven and using your finger, poke a hole on the top.
5. Spoon a small amount of spicy jelly into hole. Place pan back into oven and bake 15 - 20 minutes more until cheese bites turn slightly brown and jelly is bubbling on top. Allow to cool before eating.

Solveig’s Thumbprint Cookies

Ingredients:

• 1 cup butter, softened
• 1/2 cup brown sugar
• 2 egg yolks (reserve whites)
• 1 teaspoon vanilla
• 2 cups flour
• 1/2 teaspoon salt
• fine ground nuts
• Fruit preserves of your choice

1. Cream together butter, brown sugar, egg yolks, and vanilla. Stir in flour and salt.
2. Wrap in waxed paper and chill for 2 hours.
3. When ready to bake, roll into small balls. Dip into egg whites and roll in super fine nuts.
4. Bake in 375 degree oven for 5 minutes. Remove and make inprint with finger or end of spoon in middle of cookie. Return to oven and bake for an additonal 8 minutes.
5. Fill the middle of cookie with your choice of preserves.

Leland’s Button Cookies

Ingredients:

• 1 Cup butter, room temp
• 2/3 Cup powdered sugar
• 2 tsp vanilla
• 2 cups flour

1. Cream first three ingredients together, then slowly add the flour.
2. Roll dough into balls and place on parchment lined baking sheet.
3. Flatten each ball with the bottom of a cup that has been dipped in sugar.
4. Prick tops of cookie with a fork (so the cookies looks like buttons). Bake on 350 for 15 minutes.

Cat’s Double Chocolate Cookies

(Taken from The Pioneer Woman)

Ingredients:

• 2-1/2 sticks Butter, Softened
• 2 cups Sugar
• 2 whole Eggs
• 3 teaspoons Vanilla Extract
• 2 cups Flour
• 3/4 cups Cocoa Powder
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1-1/2 cup Good Quality Semi-sweet Chocolate Chips
• 2 cups Good Quality White Chocolate Chips

1. Preheat oven to 350°F.
2. Using a mixer, cream butter and sugar until fluffy, scraping the sides once. Add eggs one at a time, mixing after each addition. Mix in vanilla.
3. Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition. Gently blend in chocolate chips and white chocolate chips.
4. Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.

Kelly’s Snowball Cookies

Ingredients:

• 1 stick butter
• 2 Tbs butter
• 1/4 tsp salt
• 1 teaspoon vanilla extract
• 1 cup pecan pieces
• 1 1/4 cup flour
• 1 box powdered sugar

1. Combine all ingredients, except for powdered sugar, and mix well.
2. Roll dough into 1 1/2-inch balls
3. Bake in preheated oven at 300 degrees for 30 minutes .
4. Allow to cool, and roll each cookie in powdered sugar.

Laura’s Ginger Cookies

Ingredients:

• 2/3 cup butter, softened
• 1 cup brown sugar
• 3 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnimon
• 2 tablespoons ginger
• 1 egg
• 2 tablespoons lemon zest (optional)
• 1/3 cup molassas
• 4 tablespoons sugar (for cup)

1. Cream together butter and brown sugar.
2. Combine the flour, baking soda, salt, cinnimon, and ginger, and add to the creamed butter and sugar.
3. Add egg, lemon zest, and molassas.
4. Roll dough into 12 balls and press with a cup dipped in sugar.
5. Bake at 350 for 12 minutes.

Alli’s Sweet Spots

Ingredients:

• 1 cup peanut butter
• 1 cup sugar
• 1 egg, lightly beaten
• 24 Hershey Kisses, unwrapped

1. Preheat oven to 350 degrees.
2. Mix peanut butter, sugar, and egg until well incorporated.
3. Shape into 1-inch balls and place on un-greased cookie sheet 2 inches apart.
4. Bake for 10 minutes.
5. Remove cookies from oven and push a Hershey Kiss into the middle of each cookie.
6. Let cool completely on a wire rack.

Lell’s Danish Cookies

Ingredients:

• 2 cups of flour
• 2/3 cup of sugar
• 3 and 3/4 cubes of butter
• 1 tsp vanilla
• 1/2 cup pine nuts

1. Crumble butter into flour. Work in sugar and vanilla and add pine nuts.
2. Roll into 1.5 inch thick sausages. Wrap in saran wrap or foil and cool in the refrigerator for one hour or more.
3. Cut into 1/4 inch slices and bake until golden in a 350 degree oven.

Cat’s Red Velvet Gooey Butter Cookies

(Taken from Buns in my Oven)

Ingredients:

• 1 box red velvet cake mix
• 8 oz cream cheese
• 1/2 cup room temperature butter
• 1 egg
• 1 tsp vanilla
• 1 cup white chocolate chips

1. Preheat oven to 350 degrees.
2. Beat together the cream cheese and butter until well combined. Beat in the egg and vanilla. Add the cake mix and beat until well combined. Stir in the chocolate chips.
3. Roll tablespoonfuls of dough into balls and place on a parchment lined baking sheet. Bake for 10 - 12 minutes or until the top is set, but the center is still gooey.

Solveig’s Chocolate Salami

Ingredients:

• 1/2 cup slivered almonds
• 1/2 cup chopped walnuts
• 2 plain biscotti, coarsely crushed
• 6 T unsalted butter, cut into 1⁄2-inch pieces, at room temperature
• 1 bag semisweet chocolate chips
• 1/4 cup brewed coffee, at room temperature
• 1 teaspoon grated orange zest
• 1/2 cup confectioner’s sugar

1. Preheat the oven to 350. Arrange the nuts and biscotti in a single layer on a cookie sheet. Bake until lightly toasted, 6-8 minutes. Cool completely.
2. Place the butter and chocolate in a medium bowl and set over a pan of barely simmering water. Stir until the chocolate has melted, about 6 minutes. Stir in the coffee until smooth. Add the nuts and biscotti and orange zest and stir until combined. Cover the bowl and refrigerate for 2 hours, or until firm, but moldable.
3. Place half of the mixture in the center of an 18-inch long piece of plastic wrap. Mold the mixture into a log about 7 inches long and 2 inches wide. Roll up the log in the plastic and twist the ends together to seal, and roll on a surface until evenly round. Repeat with the remaining chocolate mixture. Refrigerate 1 hour or until firm.
4. Place the confectioners’ sugar on a plate. Remove the plastic wrap and roll each log in the sugar until coated, and brush away the excess sugar with a pastry brush.
5. To serve, use a serrated knife to slice into 1/2 inch slices. Store in the refrigerator for a week.