Christmas cookies – Feasting Is Fun

Bakery Style Soft Triple Chocolate Cookies

Being a self confessed ‘Cookie Monster’ I am always trying to master the best cookie recipe ever. A little dramatic I know, yet one thing has always eluded me. Most particularly in a chocolate cookie. That soft chewiness that is the reward from a bakery bought cookie. Not any more! Finally, after weeks of practise and recipe adjusting I have mastered a new cookie. And I share it with you here for the very first time; Bakery Style Soft Triple Chocolate Cookies.

Large soft and chewy chocolate cookies packed with both milk and white chocolate chips. Because if they can be bought, we want to make them at home. Right? And, since the recipe is simple and easy to follow, everyone who wants to can make and bake these. I really am super thrilled to share these cookies with you.

The Perfect Bakery Chocolate Cookie At Home

While sugar and chocolate are the major ingredients in the cookies, they most definitely aren’t teeth achingly sweet. Both flavour and texture are balanced, resulting in a perfect bakery style cookie. Either served warm or cold these cookies do not disappoint.

Bakery Style Soft Triple Chocolate Cookies

Baking time really is key who achieving the perfect result with these cookies. As a guideline it is better to under bake, similar to Brownies, in order to get the soft texture. If, once the cookies have cooled for 5 minutes after baking, they won’t hold their shape when transferring, place back into the oven for a further 2 minutes baking.

Recipe: Bakery Style Soft Triple Chocolate Cookies – makes 20

175g/6oz Unsalted Butter very soft

100g/4oz Caster Sugar

200g/7oz Light Brown Muscavado Sugar – I use Billingtons

1/2 tsp Sea Salt (halve if using free flowing) – I use Maldon

2 tsp Vanilla Extract – I use Nielsen-Massey

1 Whole Large Free Range Egg plus 1 Egg Yolk

175g/6oz Plain White Flour

75g/3oz Good Quality Cocoa Powder – I use Callebaut

1/2 tsp Bicarbonate of Soda

200g/7oz White Chocolate Chips

200g/7oz Milk or Dark Chocolate Chips

Method: Preheat oven to 180C/160C fan, 325F, gas mark 3

Making The Chocolate Cookie Dough

First of all, line 2 large baking trays with baking parchment.
Into a large, heatproof, microwaveable bowl add the butter, salt and both sugars.
Heat the butter and sugar on medium, in the microwave for 30-40 seconds, until the butter just starts to melt. Remove from the microwave.
Whisk the butter, sugar and salt together until smooth, pale and creamy.
Add the whole egg and extra yolk, plus the vanilla extract.
Whisk the ingredients together until fully combined.
Place a sieve over the bowl and add the flour, cocoa powder and bicarbonate of soda.
Add all of the chocolate chips to the bowl.

Stir all of the ingredients together with a spoon until they are just combined.
Spoon a heaped dessert spoon of cookie dough on to the baking parchment.
Place 3 more scoops of cookie dough, spaced well apart, on to the same baking tray.
Repeat with the second baking tray.

Baking The Triple Chocolate Cookies

Place the baking trays in the middle and lower part of the oven.
Bake for 14-16 minutes depending on cookie size. The cookies pictured below baked for 14 minutes.
During the baking process the cookies will rise slightly and then collapse. As soon as they collapse remove from the oven.

Allow the cookies to cool for 5 minutes on the baking tray and then transfer, using a wide palette knife, to a cooling rack.
Flip the baking parchment over and when the baking tray has cooled spoon cookie dough portions as before.
Continue until all of the cookies are baked.

Soft Chocolate Chip Cookies — Bakery Style Soft Triple Chocolate Cookies

Serve the cookies warm or cold with fresh milk for a classic sweet treat. Also you can place cooled cookies in pretty cellphone bags and share with friends, at cookie swaps or take to the workplace for a mid week treat!

Store in an airtight container and eat within a week.

If you have enjoyed this recipe for Bakery Style Soft Triple Chocolate Cookies you may also like these:

Sour Cherry Chocolate Chip Cookies

Oat Chocolate Chip Cookies

Caramac Caramel Cookies

There is nothing I enjoy more than biting into THE perfect cookie. Accompanied with fresh milk or a hot cup of tea, for me this is the perfect indulgent treat. While I am not suggesting you bake these cookies everyday, I do believe in balance. Rather than having dessert after a meal, one of these Bakery Style Soft Triple Chocolate Cookies satisfies my need for something sweet!

Whatever you are making, baking and creating in your kitchens have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Peppermint Sparkling Snowflake Cookies

Regardless of presents, food and glittering tinsel, only one thing makes Christmas Day itself perfect for me. Snow! Beautiful thick white flakes, falling from the sky, erasing the landscape and brightening our days. In mere hours, falling snow turns our environment into a Winter Wonderland. Alas, it is rare that we experience a White Christmas. So, to ensure some Sparkling, I have made these Peppermint Sparkling Snowflake Cookies.

While these cookies do not taste of snow, they are cooling and refreshing, due to the peppermint flavour. Added to both the cookie and icing, the taste is balanced by the buttery flavour of the cookies. Perfect for serving after a large meal, these sparkling wonders are not at all heavy.

Cookie swaps are a common tradition in the U.S. and Canada. Everyone bakes up batches of their festive, Holiday cookies and then shares them with neighbours, friends and work colleagues. What a brilliant idea! Not only is there a whole lotta love baked into each cookie, new recipes and different flavours are swapped and shared.

Now that’s a tradition I’d happily see start over here!

Snowflake Cookies – the ideal edible gift

Baking and icing these cookies is really so much fun. Since no two snowflakes are the same, you can really let your creative juices flow whilst decorating them. The semi-hard royal icing won’t break any teeth, yet it will set hard enough for these cookies to be stacked together. Perfect for packing into festive cellophane bags, tied with ribbon. Resulting in a beautiful edible gift, that anyone would be happy to receive.

My friend Liz, over at Teta Lizza’s Kitchen, baked a huge batch of cookies last year to take into work. She presented them so beautifully in a gorgeous basket. The overall effect was not only amazing to look at, but also incredibly enticing. I wanted to put my hand through the screen and grab ~~a handful~~ one, of her fantastic bakes. Why not pop over to her beautiful website, where you’ll find her love of sweet things inspires some incredible cookies?

Recipe: Peppermint Sparkling Snowflake Cookies makes 15-20

225g/8oz Unsalted Butter softened

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I only use Nielsen-Massey extracts

1tsp Peppermint Extract

1 Whole Large Free Range Egg

275g/10oz Plain White Flour

For the icing:

200g/7oz Sifted White Icing Sugar – or royal icing sugar

2tsp Meringue Powder (omit if using royal icing sugar)

2tsp Peppermint Extract

Silver balls and edible white glitter

You will also need a snowflake shaped cookie cutter approximately 10cm wide from tip to tip. A star cutter would also be effective.

Making And Chilling The Cookie Dough

Preheat the oven to 170C/150C fan, gas mark 3.5

First of all, line 3 large baking trays with baking parchment.
Next, in a large bowl whisk together the butter, sugar and salt until pale and creamy.
Now add the whole egg, vanilla and peppermint extracts and whisk to fully combine.
Sift the flour into the bowl and then stir with a spoon until the mixture comes together in large clumps.
Wipe the worktop with a clean, wet cloth and then lay over a good sized piece of cling film. The wet worktop will cause the cling film to ‘stick’ and stay in place.
Using your hand, bring the dough together and tip out on to the cling film.
Form the dough into a disc shape and then wrap in the cling film.
Now place the dough into the fridge and chill for at least an hour.

Cutting Out And Baking The Snowflake Cookies

On a lightly floured worktop, roll out the chilled cookie dough to approximately 1/4 inch/7mm thick. Note – the dough gets stickier the warmer it becomes. Use a dusting of flour to keep it moving, whilst rolling out.
Cut out the cookies, placing them on the lined baking trays, spaced well apart. I placed 3 cookies on each tray.
Place the baking trays into the preheated oven and bake for 15-20 minutes. Rotate the baking trays halfway through baking. This ensures an even bake.
While the first batch of cookies are baking, pull together the leftover cookie dough, wrap and place back into the fridge.
The cookies are baked when they are golden in colour.
Remove the cookies from the oven and allow to firm up for a couple of minutes, before transferring to a cooling rack.

Allow the baking trays to cool completely then, flip over the baking parchment.
Remove the cookie dough from the fridge, roll out and cut out the remaining cookies. Bringing the pieces of cookie dough together and re-rolling, until it is all used up.
Bake the cookies as before.
Allow the cookies to cool completely before icing.

Preparing The Peppermint Icing

While the cookies are cooling prepare the icing to decorate with.
Into the bowl containing the sifted icing sugar, add the meringue powder (not neccesary if using royal icing).
Next add 2 teaspoons of peppermint extract and enough cold water 2-3 tablespoons to form a thick paste.
Transfer the icing to an icing bag fitted with a small, round writing nozzle. Alternatively, use a disposable icing bag, just prior to icing snip the very end off to leave a small hole.

Icing And Decorating The Sparkling Snowflake Cookies

Important – have a butter knife, cocktail stick, kitchen roll and decorations to hand prior to starting.
Touch the tip of the icing bag to the cookie, keeping even pressure on the bag, pipe a line across the cookie. Effectively drawing a line from one point to its opposite. Repeat, until you have a criss-cross design. Place a silver ball in the centre and the cookie is decorated. To continue decorating, starting at a smaller point on the edge, touch the tip of the piping bag to the cookie and pipe a star shape. Joining to the already piped criss-cross lines. Finish by adding final detail to the points of the cookie. Add silver balls to create different finishes on each snowflake cookie. Please see the photos for reference.

Decorating tips – use a butter knife to remove accidental/dripped/wobbly icing. Ensure the silver balls are added before the icing sets, so that they stick. To fill in a piped star, pipe icing inside the already piped lines, then use a cocktail stick to spread it to the edges.
Finally, dust the iced cookies with edible glitter and allow to set.

These Peppermint Sparkling Snowflake Cookies are almost hypnotic, with their beautiful sparkle, under the spotlights in our kitchen!

Store the cookies for up to one week in an airtight container.

Serve with a smile and for an indulgent treat a whipped cream topped hot chocolate 😉.

If you have enjoyed the recipe for these Peppermint Sparkling Snowflake Cookies you may also like these:

Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

Sparkling Snowflake Cake

Christmas is such a special time of the year. I’m fairly sure that it didn’t snow when the baby Jesus was born. Similarly I cannot imagine Mary and Joseph wishing for snow! Yet for me, snow on Christmas Day, really is the icing on top of the cookie!

I wish you all a very Happy Christmas and hope that you will take time, during the exciting festivities, to remember the real reason we celebrate it.

Sammie xx

Chocolate Christmas Pudding Cookies

Chocolate Christmas Pudding Cookies. The only Christmas cookie recipe you need as it is so easy to follow, make and bake. Actually, they are the ideal bake to get the whole family involved in, especially children. Also, think about the chocolate deliciousness that are these festive, fun cookies that are perfect to share.

Hello everyone, how is the run up to Christmas going for you?

This time of year can be completely manic and overwhelming for me and strange as it may seem, a day spent baking and creating, although a luxury, is a great way for me to chill out and really enjoy the festive season.

I have baked these Chocolate Christmas Pudding Cookies twice now, the second batch was larger because they disappeared so quickly the first time! Quick note, since originally posting this recipe these cookies have become a must have Christmas tradition in our home. While certain friends and family also look forward to their cellophane bag of fresh Chocolate Christmas Pudding Cookies neatly tied with a festive bow!

A single Christmas chocolate pudding cookie surrounded by sparkling festive decorations. — Chocolate Christmas Pudding Cookies

Giving Cookies As Christmas Gifts

Ah the look on our little (teenagers but still my babies) cherubs face as I give these cookies away is priceless! I thought I’d done a pretty good job as a mum, teaching them to share. Apparently not!!! Because I’m sure these cookies would be kept in a locked safe if our children had their way.

Rich chocolate cookies, with a hint of brownie flavour, topped with melted white chocolate and sprinkles. Utterly divine, decadent and delicious and perfect for Christmas baking.

The chocolate smell as these cookies bake will have people knocking at your front door, drawn by the aroma. If it could be bottled, the chocolate smell would be a hit. As it is, we get to bake the cookies and then eat them – sharing of course!

Due to their popularity, I would highly recommend making a double batch of the cookie dough. Since it’s hardly any extra effort and you can choose to bake all the cookies in one hit, or leave half of the dough in the fridge for up to a week.

A plate of festive cocoa biscuits. — Chocolate Christmas Pudding Cookies.

My Chocolate Christmas Pudding Cookies make perfect presents. Pop a few in a cellophane bag, tie with pretty ribbon and hand out to friends, family, neighbours, the postman. I honestly don’t think a gift made with love by ourselves can be beaten.

Making these cookies is a whizz! Since the cookie dough comes together in moments, then rolled into a log, wrapped in cling film and refrigerated until it is firm. The chocolate, dough log is then sliced and the slices are baked. As soon as the cookies have cooled spoon on white chocolate, add sprinkles and wait to set.

Recipe : Makes approx 25 Chocolate Christmas Pudding Cookies

225g/8oz Unsalted Butter – at room temperature

150g/5oz Light Soft Brown Sugar

1 Large Egg Yolk

1tsp Vanilla Extract – I use Nielsen-Massey

1/4tsp Salt

225g/8oz Plain White Flour

50g/2oz Cocoa Powder – I use Callebaut

100g/4oz White Chocolate

Sprinkles for the top of the cookies, I’ve used holly leaves and berries which I found on Amazon. Alternatively, you can also make the decorations from coloured fondant icing.

Method:

Making the Chocolate Cookie Batter

Place the butter and sugar into a large bowl. Whisk until light and fluffy.

Add the egg yolk, vanilla extract and salt. Whisk until fully incorporated.

Sift the flour and cocoa powder into the bowl. Mix slowly until you have all the ingredients are combined. — Sift the flour and cocoa powder into the bowl. Mix slowly until you have all the ingredients combined.

You now have a bowl of the most delicious chocolate cookie dough!

Wipe your work surface with a clean, damp, cloth. Lay a good length of cling film onto the damp surface – the water ‘sticks’ the cling film in place so that it stays flat and doesn’t move.

Shaping the Cookie Dough

Place the dough onto the cling film in a rough sausage shape.

Wrap the dough up and roll the dough into a sausage shape approx 1.5"/3.5cm diameter. — Wrap the dough up and roll the dough into a sausage shape approx 1.5″/3.5cm diameter.

Place the dough log into the fridge for at least 2 hours (it will keep for a week, well wrapped). The dough log needs to be cold and firm before you can slice the cookies.

Preheat the oven to 180/160C fan, gas mark 4, 350F.

Line 2 large baking sheets with parchment paper (you may need to cook the cookies in batches). Remove the chocolate dough log from the fridge. Dont worry if the bottom of the log has flatted slightly, it just adds to the christmas pudding look.

Slicing And Baking The Chocolate Christmas Pudding Cookies

Unwrap the cookie dough and slice into individual cookies approx 1cm/0.5" thick. — Unwrap the cookie dough and slice into individual cookies approx 1cm/0.5″ thick.

Place the uncooked cookies onto a parchment paper lined baking sheet, allowing room for expansion between each cookie.

Place the baking trays into the oven and bake for 15-20 minutes, depending how thick/big your cookies are. My cookies took 20 minutes to bake.

It is difficult to tell when the cookies are cooked, due to their colour! They are baked when the surface looks dull however, they don’t set hard until cooled.

As soon as the cookies are baked remove from the oven and allow to cool for at least 15 minutes on the baking tray (it is fine to leave them to cool completely on the tray) you can then move them, using a palette knife to a cooling rack. If after 10 minutes cooling they break when trying to transfer them, pop them back into the oven for another 5 minutes.

Chocolate Christmas Pudding Cookies place onto a cooling rack to cool completely before icing. www.feastingisfun.com — **Chocolate Christmas Pudding Cookies** place onto a cooling rack to cool completely before icing. www.feastingisfun.com

Once the cookies have completely cooled it’s time to get creative and frost them WITH CHOCOLATE!

Decorating the Cookies – Childs Play!

Chop or break up your white chocolate and place into a heat proof bowl. Either place the bowl on top of a saucepan as I did here Chocolate Sparkle Cake , or melt the chocolate using a microwave, on medium setting, in short 20 second bursts, stirring after each zap! Remove the bowl just before the chocolate is completely melted and stir continuosly, the heat already in the bowl will melt the remaining chocolate.

Note: When making these cookies with children, if the bowl is hot, decant the melted chocolate into a cool bowl before decorating the cookies.

Using a teaspoon, place the melted chocolate on the top of the cookie, encouraging it to ‘drip’ down the ‘christmas pudding’ with the back of the spoon.

The effect is so easy, yet incredible. These Chocolate Christmas Pudding Cookies really do look like the real thing with cream dripping down from the top.

A large batch of festive biscuits freshly decorated and left to set on baking parchment. — Chocolate Christmas Pudding Cookies

Storing and Packaging the Cookies

Chocolate Christmas Pudding Cookies last for a week in an air tight container. I used a tin to store ours in and placed a piece of parchment paper between each layer, to keep the cookie’s presentation perfect. This is good advice if you are cooking alone and making these ahead of time.

When baking and decorating these with children, to be completely honest, you will be very lucky to even see the chocolate set!! So it’s rather a nice idea to have some already made and packaged in small cellophane bags, tied with ribbon. This way the children can take home extra cookies to share with their families.

I’m assuming everyone bakes with their children and their friends, when they come round for tea?

If you are a teacher/teaching assistant/child minder or Sunday school teacher, making the undecorated biscuits ahead of time and then letting little and big kids alike decorate their own, is a wonderful pre-Christmas activity.

As well as these Chocolate Christmas Pudding Cookies you may like these other Christmas Bakes:

Cream Cheese Pastry Mince Pies

Sparkling Snowflake Cake

Peppermint Candy Cane Topped Brownies

FF Chocolate Christmas Pudding Cookies — Peppermint Candy Cane Topped Brownies

Please post photos of your cookies on Twitter/Instagram and tag me in @sammiefeasting. I would love to see what fantastic decorations and creations you bake?

Do you enjoy the build up to Christmas or dread it?

Whatever you do and whoever you bake the with and for, I hope you have lots of fun and these Chocolate Christmas Pudding Cookies bring smiles from all who eat them!

Have a happy Christmas.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.