I participated in the Great Food Blogger Cookie Swap this year. It’s been really awesome getting delicious cookies in the mail and helping to raise money for a good cause. OXO matched our donations dollar for dollar up to $100,000.00 for Cookies for Kids’ Cancer. In exchange for our donation and participation, OXO sent us a cute spatula!
I didn’t have any trouble picking out a recipe. Go big or go home, right? I made the New York Times chocolate chip cookie recipe. Click the link to see the full recipe.
The not-so-secret ingredient in the cookies is good quality chocolate. I picked up some Valhrona Madagascar bittersweet feves from Adventures in Food Trading. They are complex and slightly fruity and really make the cookies sing.
The cookie recipe is pretty standard, except instead of using all purpose flour, it calls for a combination of bread and cake flour.
And after the dough is made, you cover it in plastic wrap and stick it in the fridge for at least 24 hours. I left it in even longer than that, up to 4-5 days. Frankly, I think it gets better over time, especially if you use a good quality chocolate. The qualities of the chocolate seep into the dough and make for a very complex cookie flavor.
They bake up beautifully. Slightly golden brown and the size of your palm.
Thanks again to the organizers of the cookie swap for putting together a fun event, and to OXO for their generous donation. Can’t wait for next year!