New Years Eve is upon us! For me, this is a time for reflection and celebration. And with celebration comes holiday parties and decadent food. I’m not sure what it is about this time of year that makes me crave cookies but they’re an absolute essential at all of my holiday parties beginning with Thanksgiving and ending with the new year.
As you might imagine, I’m always dealing with leftovers. Typically I give some away but I’m often left with more than I want to enjoy in the immediate future. My solution? I freeze them. Freezing baked cookies is a great way to extend their life without sacrificing quality (and if you want to get really advanced, you can scoop and freeze cookie dough in advance of any holiday parties). When Ziploc® asked me to create a recipe using their Holiday Collection, I knew cookies would be perfect. I’ve created an amazing chocolate cookie, aka The ultimate chocolate lover’s cookie, which I think will be perfect for New Years Eve parties. It’s a triple chocolate delight with cocoa powder, chocolate liqueur and chocolate chips. Not only can you use these holiday storage containers to hand out leftovers at the end of the night, you can store them in the freezer to enjoy throughout the remainder of the month. If you want to freeze multiple layers of cookies in one container, place waxed paper or plastic wrap in between each layer. Baked cookies will keep fresh in the freezer for up to 4 weeks. If wrapped tightly they can be stored even longer- up to 2 months. Valentines Day!
Yields 24-48 cookies, depending on the size of the cookie scoop
25 minPrep Time
12 minCook Time
37 minTotal Time
- 3 tablespoons unsweetened cocoa powder, preferably Valrhona
- 8 ounces (approximately 1 3/4 cup) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- optional: 1 teaspoon espresso powder
- 8 ounces (1 cup) unsalted butter, room temperature
- 6 ounces (approximately 2/3 cup) granulated sugar
- 1 large egg
- 3 tablespoons chocolate liqueur, such as Godiva
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips, preferably bittersweet
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Sift the cocoa powder into the flour (to avoid lumps) and then whisk in the baking powder, salt and espresso powder (if using).
- In a stand mixer with the paddle attachment (or a hand mixer), mix the butter and sugar on medium high speed until evenly combined. Add the egg, chocolate liqueur and vanilla and mix on medium speed until just combined. Add the flour mixture and mix until just combined. Stir in the chocolate chips by hand.
- Use a cookie scoop to evenly portion out the cookie dough on the reserved baking sheets. Chill the cookie dough for 15 minutes or more. Bake for 12 minutes, preferably one sheet at a time on the middle rack, and allow to cool for several minutes before serving.
Notes: Use a 1 tablespoon scoop for approximately 48 cookies or a 2 tablespoon scoop for 24 larger cookies. All of the brand suggestions are optional. A cocoa powder other than Valrhona might result in a cookie that's lighter in color than what is seen in the photographs.
Disclaimer: I was paid to develop a recipe for Ziploc® in conjunction with their Ziploc® Brand Holiday Collection. As always, all opinions are my own.