Tuesday, December 15, 2015

Norwegian Chocolate Chip Cookies

2015 Christmas Cookie Countdown - Day 1

Are you ready for Christmas? Me? Not quite. I still have a few gifts to buy, menus to plan, and my daughter isn’t home from college yet, but I’m getting there. I have been making cookies, and that always helps me feel more prepared. I missed doing the Christmas Cookie Countdown last year, but I’m ready to get started again (I did bake cookies last year, so my family didn’t go without. I just didn’t have the capacity to blog).

Norwegian Chocolate Chip Cookies start off 2015’s Christmas Cookie Countdown. I was looking for a recipe that reminded me of Grandmother’s brand of Angel Chocolate Chip cookies. I found this recipe in the Taste of Home Cookie Magazine, and I made them for the first time last year. This recipe wasn’t quite what I was looking for, but I loved them anyway (maybe even more than the Grandmother’s).

Norwegian Chocolate Chip Cookies are tender and light, and the flavor of the cinnamon-sugar topping with the chocolate chips create a perfect cookie to enjoy with coffee or tea.

Check out 2013’s Christmas Cookie Countdown for more cookie ideas.

Norwegian Chocolate Chip Cookies
Adapted from Taste of Home Cookies and Candies
Printable Recipe

1 cup butter, softened
1 1/3 cups plus 3 Tablespoons granulated sugar, divided
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 cup miniature semisweet chocolate chips
 ¾ teaspoon ground cinnamon

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, cream together the butter and 1 1/3 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, and add the vanilla. In another bowl, whisk together the flour and baking powder. Gradually beat into the creamed mixture. Stir in the chocolate chips.

Divide the dough into quarters. On a lightly floured surface, roll each quarter into a 15-inch rope. Place two ropes on each lined baking sheet 4 inches apart. Flatten each rope with a fork to ¼ inch thickness. Mix the cinnamon and the remaining sugar, and sprinkle 2 teaspoons of the mixture over each of the flattened cookie ropes.

Bake 15-17 minutes or until the edges are light brown. Cool on pans for 2 minutes, and then immediately cut each rectangle cross way into 1-inch slices. Remove to wire racks to cool.

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