Why My Favorite Holiday Cookie Is the Chocolate Chip Cookie

Themo Saurus
Themo Saurus
One of my favorite things to do over the holidays is bake a batch of homemade cookies to give to friends and family as presents.

Recipe Details

Okay, here goes: My favorite holiday cookie is a classic chocolate chip cookie.

Yes, chocolate chip cookies. A decidedly non-holiday cookie. But hear me out: As a baking blogger, one of my favorite things to do over the holidays is bake a batch of homemade cookies to give to friends and family as presents. Not only do I save some money with my holiday shopping, but my cookie boxes are also always a hit! People always appreciate the time and effort it takes to make baked goods from scratch — not to mention the fact that nothing beats the taste of fresh, homemade cookies, too.

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk 1 2/3 cups all-purpose flour, the spices (if using), 1 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda together in a medium bowl.
  3. Place 1 stick melted or browned unsalted butter, 3/4 cup packed dark brown sugar, and 1/4 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined. Add 1 large egg and 2 teaspoons vanilla extract and beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the flour mixture and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low speed for 30 seconds more. Increase the speed to medium-low, add 8 ounces chocolate all at once, and beat until evenly distributed throughout, about 1 minute.
  4. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared baking sheets. Bake 1 sheet at a time until the edges have set but the centers are still gooey, about 10 minutes. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Immediately sprinkle with the flaky sea salt.
  5. Place the baking sheet on a wire rack and let the cookies cool until the edges and bottoms of the cookies have set and feel firm to the touch, about 20 minutes. Meanwhile, bake the remaining dough or freeze it to bake later. Serve the cookies warm or at room temperature.

Recipe Note

Storage: The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

8

Serves

Preparation time

25 minutes

Cooking Time

40 minutes to 45 minutes

Ingredients

For the filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries, stemmed and pitted
  • 1 tablespooon vanilla extract
  • 1/4 teaspoon kosher salt

For the pie

  • 1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen (or 2 homemade pie crusts)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon coarse sugar, such as demerara

Instructions

1

Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes.

2

Preheat the oven and prepare the pie shell Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being

3

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

4

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

5

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

6

Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.

7

Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing, about 4 hours.

Frozen cherries can also be used for this pie. Just thaw them completely before starting the filling.

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