During this busy season, even those of us who adore baking look for ways to streamline seasonal cookie making. Using our master Gooey Dark Chocolate Cookies recipe to create four kinds of incredible cookies is one of the best ways to save time. See how easy—and how fun—this is!
MASTER RECIPE: GOOEY DARK CHOCOLATE COOKIES
Combine 10 ounces chopped semisweet chocolate, 2 ounces chopped unsweetened chocolate and ¼ cup butter in the top of a double boiler. Cook slowly over low heat, stirring often, until mixture is melted and smooth. Remove mixture from heat; cool 5 minutes. Whisk in 3 large eggs and 1 cup sugar; mix to combine. Stir in ¾ cup all-purpose flour, ¾ teaspoon baking powder and ¼ teaspoon salt. Cover dough and refrigerate for at least 2 hours.
Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside. Remove dough from refrigerator; let stand at room temperature for 15 minutes. Scoop dough into 1 tablespoon portions; using hands, shape each portion into a ball. Arrange balls 1 inch apart on the prepared baking sheets. Bake cookies in the preheated oven for about 8 minutes, or until they no longer look wet on top. Cool cookies on baking sheets. Makes about 40 cookies.
Dark Chocolate–Hazelnut Sandwich Cookies
Spread the flat side of 1 cooled cookie with about 1 tablespoon chocolate hazelnut spread. Sandwich together with another cooled cookie. Repeat with remaining cookies. Makes 20 cookies.
Dark Chocolate–Peanut Butter Thumbprint Cookies
Preheat oven to 350°F for this version. Press your thumb into the center of each cookie ball, making a small well. Once cookies are baked and cooled, fill a resealable plastic bag with peanut butter. With scissors, snip off one corner of bag and squeeze about ½ teaspoon peanut butter from bag into each well. Sprinkle peanut butter filling with finely chopped salted peanuts. Makes 40 cookies.
Peppermint-Filled Dark Chocolate Cookies
Mix 3 cups powdered sugar, 4 tablespoons milk and ¾ teaspoon peppermint extract in a small bowl until smooth. Spread 1 heaping teaspoon of peppermint icing onto the flat side of 1 cookie. Top with flat side of a second cookie to form a sandwich, pressing together to squeeze filling to the edge. Roll edges of cookies in about 2 cups crushed candy canes or peppermint candies. Repeat with remaining cookies. Makes 20 cookies.
Double Trouble Dark Chocolate Cookies
Before chilling dough, stir in 1 cup white chocolate baking pieces. Makes 40 cookies.