Thursday, 18 December 2014

Tangy Chocolate Christmas Cookies

To me, chocolate is the king of desserts and cookies are the king of Christmas desserts. So that means that chocolate cookies must top the list, right? I like to think so.

This Christmas I felt like making a few new cookie recipes in addition to my tried and true favourites,  just for the fun of it. And clearly that meant trying a new chocolate Christmas cookie.

I taste tested my way through a few different recipes, a really tough job, and finally create this recipe - one so good that it will be pulled out all through the year! These cookies are tangy, rich, decedent, and pretty healthy too because it's almost all chocolate and that's dairy!

So let's get down to the recipe for my new Tangy Chocolate Christmas Cookies! You have to try these!

Tangy Chocolate Christmas Cookies - makes about 24

2 cups semi sweet chocolate chips
2 tablespoons flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup butter
2 eggs, beaten
1 tablespoon plain Greek yogurt

1. Melt chocolate chips in a double boiler, or very carefully in the microwave until just melted. Stir and let cool slightly.

2. Whisk together flour, baking powder, and salt in a small bowl. Set aside.

3. Beat sugar and butter until light and fluffy. Stir in eggs and yogurt, followed by the melted chocolate and flour mixture. Dough will be very thin and runny.

4. Chill dough for at least 30 minutes to allow chocolate to cool and dough to thicken up.

5. Preheat oven to 325 degrees and drop heaping tablespoons of dough onto parchment lined cookie sheets and then bake until the tops of the cookies crisp up and resemble tissue paper but cookie centres are still soft, about 15-20 minutes.

6. Let cookies cool on the cookie sheets for about five minutes prior to transferring to wire racks.

Next time I try these cookies, I am going transfer the thin dough to a piping bag before chilling it so I can pipe out tiny dollar sized cookies to enjoy!

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