Make a Cookie Gift

April 15, 2009


Happy Earth Day (April 22) from Elizabeth W. Gift Baskets!

If you’re on a budget, but still want to make an impressive gift, homemade cookies are the answer. Everyone loves cookies, and even if you’re not the world’s best baker, they’ll love the idea that you cared enough to make a special gift just for them. This recipe for rich, brownie-like cookies is pretty hard to mess up, so tie on your apron and get busy. Present your creations in a pretty tin, boxcookie jar, or simply tied in a stack with ribbon and tucked into a small shopping bag. Or, make several logs of different cookie doughs, wrap them in parchment, attach baking directions and deliver them in a pretty basket. Your recipient can have warm, freshly baked cookies any time he wants by just slicing and baking a few at a time. The rest can be stored in the freezer until the next cookie craving hits. Who wouldn’t love that!


These cookies taste like skinny, round brownies. Substitute chocolate chips, peanut butter chips or butterscotch chips for the white chunks, if you like. During the winter holidays I make them with peppermint chocolate chips. For the white chocolate chunks used here, I buy good quality white chocolate bars and chop them myself.

(Makes 18 to 20 cookies)


1 stick (1/2 cup) butter, at room temperature

¾ cup sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1/3 cup unsweetened cocoa powder

1 cup flour

¾ cup white chocolate chunks



  1. Preheat oven to 350 degrees. In a large bowl, beat the butter, sugar, egg and vanilla with an electric mixer until well blended. With the mixer on low speed, beat in the cocoa, then the flour. Stir in the white chocolate chunks.
  2. Drop heaping tablespoonfuls of the dough onto parchment-lined cookie sheet(s), spacing them about 2 inches apart. (Alternatively, form the dough into a log, wrap in waxed paper, and freeze until ready to bake. Thaw briefly before slicing and baking.)
  3. Bake until the tops look dry, but cookies are still soft, 11 to 13 minutes. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for 3 days or frozen up to 1 month.



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