Hello hungry friends! Waaaah it’s December already! Why does time flies so fast?! A few more days and we’ll be welcoming another year. And then my birthday comes, and then… ahhhh please stop.
Though I’m like this worrying about getting older and I look like experiencing an early midlife crisis, I love Christmas and New Year’s Day. It’s a season of family reunions and get-together with friends, giving gifts to little kids in the neighborhood and seeing them squeal in joy makes you happy and…
Potluck where you get the chance to taste different specialties. Yum!
Of course I am always in charge of desserts. Are cookies okay? Because Christmas menus won’t be the same without cookies.
In my country, this season is also a time to earn extra bucks! Christmas bazaars are everywhere and you could sell anything from clothes to accessories, toys, unique items and food. Others can also earn in their homes just like what I did before — selling homemade goods such as cookies!
If you’re looking for ideas to earn this Christmas, try this cookies and they will never disappoint.
These are not the traditional Christmas Cookies with cute and pretty designs (oh I would love to make one!) These are just ordinary cookies with local chocolates, Choc★Nut and Flat Tops,my childhood favorites! Only Batang 90’s (kids born in the 80’s and early 90’s) can relate to this, but the new generation or the millennials will definitely like these too!
Now I have a new favorite cookie recipe! Of course, my peanut butter cookie recipe is still my queen. I love the combination of the chocolates, when you bite into the stuffed Flat Tops chocolate, and how thick and chewy these cookies are. Just take a look at the next picture! Go ahead and try this cookie recipe.
- 6 tablespoons (84g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 1 large egg (or 65g when weighed w/ shell)
- 1 teaspoon vanilla extract
- 1½ cups (187g) all-purpose flour
- ½ teaspoon baking soda
- pinch of salt
- 12 pieces Choc Nut Milk Chocolate, chilled
- 12 pieces Ricoa Flat Tops Milk Chocolate, chilled
- Stir flour, baking soda and salt in a small bowl. Set aside.
- In a medium bowl, cream butter and brown sugar using a wooden spoon or spatula until light and fluffy. Add egg and vanilla, stir until well combined.
- Add flour mixture and stir just until combined. Crumble large chunks of Choc Nut Milk Chocolate into the mixture then fold until you can no longer see streaks of flour. Fold the dough gently to avoid the chunks of Choc Nut getting crushed. Do not overmix. Chill the dough for at least 30 minutes.
- Once the dough is chilled and you're ready to bake, preheat oven to 350F degrees. Line cookie sheet(s) with parchment paper.
- DIVIDE the dough into 12: Using 1 TBSP measuring spoon, scoop 3 tablespoons of dough for each cookie, yielding 12 mounds of cookie dough. Divide leftover dough (if there's any) into each mounds of dough. Arrange onto the prepared cookie sheet(s).
- STUFF the chocolate: For each cookie - Get 2 scoops of dough, put one Flat Tops Milk Chocolate then cover with 3rd scoop of dough. Form them into a ball using your hands, no need to roll perfectly because we don't want the chunks of Choc Nut getting finely crushed.
- Bake for 9 minutes (12 cookie dough per batch). The cookies are quite thick so if you are not into dome-like cookies you may flatten them slightly using a spatula (lightly pat with spatula while the cookies are still hot).
- Let the cookies sit in the cookie sheet(s) for another 9 minutes before transferring into a cooling rack.
- These cookies are best served when warm and the chocolate in the center is still gooey but we prefer to eat them the next day!
Oh, happy #NationalCookieDay!