Cookies! Cookiescookiescookiescookies! If you like cookies, you’re in the right spot, because today is the reveal day for the 2013 Food Blogger Cookie Swap.
What is the Food Blogger Cookie Swap? “The premise is this: eligible food bloggers sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers.” The proceeds from the cookie exchange go to benefit the charity Cookies for Kids’ Cancer. So basically, cookies + helping kids with cancer = awesome.
I made some spicy chocolate cookies, which are super chocolaty, with white chocolate chips, Hershey’s cinnamon chips and a hint of cayenne at the end. Super easy and tasty, but that slight spiciness transforms a basic chocolate cookie into a grownup treat. If you are curious, I sent my spicy chocolate cookies to:
In turn, I received the following wonderful cookies:
Vanilla Cardamom Sandwich Cookies with Espresso Buttercream Frosting
from Shanna of www.pineappleandcoconut.com.
Meyer Lemon Shortbread
from Annakate of www.LaAguacate.com.
Apple Oatmeal Cookes
from Chrystal of www.yumeating.com.
Sadly, the apple oatmeal cookies arrived while I was out of town for Thanksgiving. The tragedy is only mitigated by the fact my neighbors, who were collecting my mail, were able to enjoy them in my stead. The report back was that the cookies were super yummy.
Also, I learned that I really need to put more effort into packaging next year. These ladies put me to shame with lovely presentation. The packaging and cookies were so pretty!
Over the next two days, all the participating food bloggers will be submitting the links to their Cookie Swap recipes and then the links will all be compiled in one place. I’ll update this post at that time with a link to the whole collection of awesome food blogger cookies so you can look at yummy pictures of cookies to your heart’s content!
- 4 oz Bittersweet Chocolate, chopped
- 8 oz Semi-Sweet Chocolate, chopped
- 3 Tbsp Butter
- 3 Eggs
- ¾ C Sugar
- 1 tsp Salt
- 1 tsp Coffee Extract
- 1½ tsp Vanilla
- ½ C Cake Flour
- 2 tsp Baking Powder
- 1½ tsp ground Ginger
- 1 tsp ground Cloves
- ¼ tsp ground Cayenne Pepper
- 11.5 oz White Chocolate Chips (1 package)
- 10 oz Hershey’s Cinnamon Chips (1 package)
- 1 C coarsely ground Pecans
- Preheat the oven to 375ºF and line one or more baking sheets with parchment paper.
- Melt the bittersweet and semi-sweet chocolate and the butter in a double boiler or in a glass bowl set over a pot of simmering water. Stir the melted chocolate and butter until smooth.
- Add the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment and stir mix well. Stir in the salt, coffee extract and vanilla extract.
- Whisk together the cake flour, baking powder, ginger, cloves and cayenne powder then mix the dry ingredients into wet ingredients.
- Add the melted chocolate to the mixing bowl and mix until just incorporated. Stir in the white chocolate chips, cinnamon chips and pecans.
- Scoop tablespoons of the batter onto the parchment-lined baking sheets and bake the cookies in the oven for 10 to 12 minutes.
- The cookies will be very delicate when they come out of the oven, so let them firm up on the cookie sheets before transferring them to a cooling rack.