I was going to attempt to gift homemade hot pepper jelly for the holidays. The red and green would have been festive don't you think? After thinking about it for a while, I realized it probably wasn't a good idea to give my first attempt at a canned good. Because while most all food gifts rock people's socks off you know what would rock their socks off in a bad way? Botulism. Botulism is definitely not cool. So, until I make sure I thoroughly understand the sanitizing and canning process the homemade jellies will have to wait.
Instead, I decided to go with my new favorite chocolate chip cookie recipe. It's the Jacques Torres cookie recipe that's been all around the internet, but I tweaked it to suit my tastes. This recipe is very forgiving. I've used all purpose flour instead of bread flour and I've also baked the cookies the same day instead of waiting 24 hours. Both turned out just as delicious.
I made these gift boxes (check out this video on how to make them) that fit 6 cookies perfectly. I think Martha Stewart would be proud of me.
I wish you a wonderful and food gifted filled holiday :)
Chocolate Chip Cookies
adapted from Jacques Torres' recipe
makes 8 dozen cookies
1 lb unsalted butter, softened
1 3/4 cups white sugar
2 1/4 cups brown sugar
3 cups all purpose flour
3 cups bread four
1 Tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 Tablespoons vanilla
3 cups dark chocolate chips
1 8 oz. package of Heath toffee chips
In a mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time then add the vanilla.
In a separate bowl, sift the flours, baking powder, baking soda, and salt. Add to the creamed butter mixture. Mix until just combined then add the chocolate and toffee.
Cover the cookie dough with plastic wrap and place in the refrigerator until fully chilled, preferably 24 hours.
Preheat your over to 350 degrees. Form cookie dough in 1 1/4 inch balls and place on a cookie sheet.
Bake for 12-15 minutes or until the edges are a golden brown color.