Rons Holiday Spice Cookies Recipes

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RON'S TRIPLE-CHOCOLATE CHIP COOKIES



Ron's Triple-Chocolate Chip Cookies image

Provided by Ron Ben-Israel

Time 1h40m

Yield approximately 40 cookies

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup firmly-packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour (scooped and leveled)
1 teaspoon salt
1 teaspoon baking powder
4 ounces chopped walnuts, pecans, or almonds (about 1 cup)
5 ounces bittersweet chocolate, roughly chopped to pieces
5 ounces milk chocolate, roughly chopped to pieces
5 ounces white chocolate, roughly chopped to pieces

Steps:

  • Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy. Beat in the eggs and vanilla.
  • In a separate bowl, whisk together the flour, salt and baking powder. On low speed, add the flour mixture to the butter mixture in a few additions, scraping the bowl and beater in between. Do not over mix. Stir in the walnuts and the three types of chopped chocolate. Cover the bowl and refrigerate for at least 1 hour to firm.
  • Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper or use non-stick baking sheets.
  • Using an ice-cream scoop or a slightly heaping tablespoon, drop mounds of the cooled cookie dough about 2 inches apart on the prepared baking sheets.
  • Bake for 12 to 15 minutes until the bottoms are brown, and the chocolate pieces have melted. Underbake for chewy cookies, or bake to the higher end of the time range for crispier cookies. Remove to a rack to cool completely. Store in an airtight container for up to 3 days.

RON'S CHEDDAR, CRANBERRY AND PISTACHIO COOKIES



Ron's Cheddar, Cranberry and Pistachio Cookies image

Provided by Ron Ben-Israel

Categories     dessert

Time 1h40m

Yield 36 cookies

Number Of Ingredients 10

4 ounces unsalted butter (1 stick), at room-temperature
2 tablespoons granulated sugar
1 cup finely shredded Cheddar
1 large egg
1cup all-purpose flour (scooped and leveled)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup toasted chopped pistachios
1/3 cup finely chopped dried cranberries

Steps:

  • Combine the butter, sugar and cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat until smooth and creamy, about 2 minutes. Do not incorporate too much air by raising the speed. Beat in the egg until incorporated.
  • In a separate bowl, whisk together the flour, baking powder, salt and cayenne to combine. Mix in the pistachios and cranberries.
  • On low speed, add the flour mixture to the creamed butter-cheese mixture in a few additions, scraping the bowl and beater in between.
  • Spread the dough along the edge of a large piece of waxed paper or plastic wrap. Using the edges of the paper or plastic, roll the dough into a log shape about 12 inches long. Twist the ends to close. Refrigerate for a minimum of 1 hour or freeze up to four weeks.
  • Preheat the oven to 350 degrees F.
  • Unwrap the dough log and, using a sharp knife, slice into 1/4-inch thick rounds. Place the rounds on parchment-lined or nonstick baking sheets and bake for 10 to 12 minutes, or until lightly golden brown. Remove to a rack to cool completely. Store in an airtight container for up to one week.

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