Our 5th Annual Holiday Cookie Contest was held on Monday, December 11. It was such a wonderful event! Thanks to our resident bakers, to our judges- repeat past winner Erin Chrest, Peter O’Malley of Domino Sugar Baltimore, and Major Ward of the Baltimore Police Department- Southern District, and of course to Domino Sugar for sponsoring our contest each year! As the crowd enjoyed the cookies, the judges were hard at work determining the top three.
After much deliberation, the winners were announced!
Thick and Chewy Triple Chocolate Cookies
2 cups flour (10 oz)
0.5 cup cocoa (1.5 oz) – Blake used dark
2 tsp baking powder
3/4 tsp salt
4 large eggs
2 tsp instant coffee
2 tsp vanilla
10 Tbsp unsalted butter, softened
1.5 cups brown sugar (10.5 oz)
0.5 cup white sugar (3.5 oz)
16 oz semi-sweet chocolate – Blake used chips
2 cups semi-sweet chocolate chips (12 oz)
1. Preheat oven to 350 degrees.
2. Line baking sheet(s) with parchment paper.
3. Melt 16 oz of semi-sweet chocolate over simmering water in heat-proof bowl. Allow to cool while proceeding.
4. In medium bowl, whisk flour, cocoa, baking powder, and salt together.
5. In small bowl, whisk eggs, instant coffee, and vanilla together, until coffee dissolves.
6. In large bowl, beat butter, brown sugar, and white sugar with electric mixer on medium speed until light and fluffy, 3-6 minutes.
7. Add egg mixture (from step 5) to the large bowl and beat until mixed.
8. Add melted chocolate (from step 3) to the large bowl and beat until mixed.
9. Reduce speed to low and slowly add flour mixture (from step 4), mix until combined.
10. Stir in chocolate chips until incorporated.
11. Cover bowl with plastic wrap and allow to stand at room temperature until scoopable, at least 30 minutes.
12. Using a 3 Tbsp cookie scoop, portion the dough and roll into balls.
13. Place on prepared baking sheet about 2 inches apart.
14. Bake at 350 until edges are set, but centers are still soft and puffy, about 10-12 minutes. (Cookies will look underdone between the cracks.)
15. Let cookies cool on sheet(s) for 10 minutes, then transfer to wire rack and cool completely.
16. Repeat steps 12-15 with cooled cookie sheet.
Make ahead – Blake did this
Portion as directed (in step 12), place close but not touching onto baking sheet, Place baking sheet in freezer. Once frozen completely, transfer to a ziplock bag. To bake, transfer frozen dough to parchment-lined baking sheet (step 13) and bake as directed (in step 14), increasing cooking time to 12-17 minutes.
Recreate Jen’s Red Velvet Thumbprints with Cream Cheese Marshmallow Frosting cookies with this recipe, but leave out the chocolate chips.
Recreate Katie’s Compost Cookies with this recipe. Yum!
Each winner went home with a crate full of sugar and a gift certificate to a local restaurant! Congratulations and enjoy!!