Food blogging is so weird. There are so many things that go into running a food blog; so many pieces of advice that get thrown around here and there. One of the pieces of advice I received last week was to celebrate Christmas in July and make Christmas cookies for my blog right now. I immediately thought it was so silly and I wrote it off. But then, Christmas cookies won’t leave my head. Especially these Christmas Lights Cookies! And since it’s about to be the season where it’s too hot to turn the oven on, I decided to have a few cookie baking sessions before the summer heat arrived. You don’t mind, right? It’s been a delicious few days! So many chocolate chips (many of which fell on the floor, which my dogs ate and SURVIVED!). There were also so many chewy cookies, and so much love to share. While I am fearlessly dedicated to mini desserts that I don’t have to share, I enjoy making 1 dozen cookies, eating 1 (ok, fine–TWO), and then passing off the rest to friends and coworkers.
Chocolate gooey butter cookies, variations:
If you made my regular gooey butter cake cookies, this is the chocolate version. Chocolate gooey butter cookies are great served on the same plate as the regular ooey gooey butter cookies. I can just see a pretty plate of Christmas cookies with plain gooey butter cookies on one side and this chocolate version on the other side. My friend Spencer makes a beet and lemon gooey butter cookie version from this recipe, and they are so pretty, too! If you over-bake these cookies, they end up just tasting like soft chocolate crinkle cookies. It’s not bad, but you really want that gooey center. So, stick to the baking time, trust yourself, and you’ll have chocolate GOOEY butter cookies. Oh oh, and if I’ve learned anything from my other gooey butter cookie recipe, it’s that I need to reiterate how important chill time is (for the cookies, not for you and me…). Try try try to chill them for 1 hour at least before baking. And then, when you’re scooping, be quick so your hands don’t warm the dough too much. Chilling the dough overnight is always an option, too! Ok, the rest is up to you! Best of luck! Don’t miss the how-to video for this recipe at the top of the post if you’re using a mobile, or in the sidebar if you’re viewing this page on Desktop!
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