Festive Chocolate-Cherry Chip Cookies

I love making festive holiday cookies, perfect for giving. It’s that time of year when 10-15 pounds of butter seems to disappear in the kitchen. Kind of a scary thought.

However, regardless of the butter, we all want the perfect looking holiday cookie to come out of our kitchens. The ones fit for our cookie exchange parties, that look perfect on our holiday trays and appetizing for our parties. Making beautiful cookies does take patience and requires a little investment in not only your time, but equipment too. Let’s face it, cookie ingredients are expensive, why waste them on cookies you are not going to be proud to give away.

The batter for these particular cookies is really thick. It does roll nicely into cookie balls, making it easy to work with. Try not to eat all the batter before it goes into the oven….I know it’s hard.

Now, here are my TIPS & TRICKS for making the perfect Chocolate Chip Cookie that doesn’t spread flat and looks beautiful on a holiday cookie platter….

1. If you want your cookies to be all the same size, which is really important with baking time, weigh your cookie balls. Pick a size and stick with it. You will never regret purchasing a kitchen scale. I use it for everything from baking bread to making meatballs. I have had many, but the one I have now has been my absolute favorite. Just do it.

2. After you roll your cookie balls, press in about 4-5 more chocolate chips as well as a few nut pieces. These will not sink into the batter and will be on the outside of your cookie looking beautiful. It’s a must for a lofty looking cookie.

3. Use silicone baking mats. They fit your cookie sheets perfectly and your cookies do not stick to the pan. Such a time saver and you use them over and over again. You should also have 3-4 cookie sheets available (never put cookie dough on a warm cookie sheet and into the oven).

4. Cookie dough should be placed on baking sheets, covered and put in the refrigerator for several hours before baking. (Do not place trays in the crisper drawer that is warmer than the fridge, it needs to be super-cold.) One sheet should be removed at a time and placed in the oven to bake. This will keep your cookies from going flat.

5. Remove cookies from the oven just as the edges are golden brown. Let the cookies finish cooking out of the oven, on the baking sheet, for five more minutes. Then remove to a cooling rack. Cookies will be big and pouty, which is what you want.

All the same size and none have spread out. Follow my few tips and you will also have beautiful holiday cookies.

I wish you could all be on my cookie list.