The Tastiest Cookie Recipe For Any Occassion

Annie Trainer '18, Staff Writer

Insanely Tasty Christmas Cookies That Will Fill You With Holiday Cheer

It’s the most wonderful time of the year! There’ll be much cookie baking, and cookie dough tasting. It’s finally here! It’s the wonderful cookie baking time of the year! And boy, do we have some recipes for you!

The Best Chocolate Chip Cookies


  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 cup granulated (white) sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups flour
  • 2 ½ cups oatmeal
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ¼ tsp cinnamon
  • 1 tsp espresso powder
  • 16 oz chocolate chips
  • 1 ½ cup pecans, toasted


Preheat oven to 400 degrees.

In electric stand mixer fitted with paddle attachment, cream together butter and both sugars on medium/high speed until light and fluffy. Add eggs and vanilla and mix on low/medium speed until combined.

Powder oatmeal by processing in food processor. Make sure to measure before processing.

In separate bowl, mix together flour, powdered oatmeal, salt, baking powder, baking soda, cinnamon, and espresso powder.

Add dry ingredients to wet ingredients in stand mixer, and mix until combined. Add chocolate chips and toasted pecans and mix until incorporated.

Roll dough into 1-inch balls and space 2-inches apart on a nonstick or parchment paper lined cookie sheet. Bake for 9 minutes.


Cocoa Hazelnut Snowflakes


  • 2 cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 10 Tbsp butter
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 4 eggs
  • 2 cups hazelnuts, toasted and ground in food processor
  • 1 cup powdered sugar


Preheat oven to 400 degrees.

Mix together flour, baking powder, and salt. Set aside.

Melt butter in saucepan. Add cocoa and mix until smooth. Remove from heat and mix in sugar and vanilla. Add eggs to chocolate mixture one at a time.

Add toasted, ground hazelnuts, and dry ingredients to chocolate mixture and mix with wooden spoon or electric mixer with paddle attachment until combined.

Cover dough and refrigerate at least 2 hours.

Roll dough into 1-inch balls. Roll each ball in powdered sugar, and place on a nonstick or  parchment paper lined cookie sheet. Bake for 8 minutes.

Courtesy of Google Images
Courtesy of Google Images

Mexican Spice Chocolate Butter Cookies



  • 4 Tbsp + 1 cup butter (softened)
  • ½ cocoa powder
  • 1 tsp espresso powder
  • 1 cup sugar
  • ¼ tsp salt
  • 2 egg yolks
  • 1 Tbsp vanilla extract
  • 2 ¼ cup flour
  • ¾ cup slivered almonds, toasted until golden and finely ground
  • 1 tsp cinnamon
  • ¼ tsp cayenne


  • 4 oz bittersweet chocolate
  • 4 Tbsp butter
  • 2 Tbsp corn syrup
  • 1 tsp vanilla extract


Preheat oven to 375 degrees.

Melt 4 Tbsp butter, and add cocoa and espresso and stir until smooth.

With electric stand mixer fitted with paddle attachment, beat 1 cup butter, sugar, salt, and cooled cocoa mixture on high until fluffy. Add yolks and vanilla and mix until combined.

In separate bowl, mix toasted, ground almonds with flour and spices. Add flour mixture to wet ingredients in 3 additions.

Shape dough into 2, 12-inch logs wrapped in plastic wrap. Chill at least 1 hour. Slice cookies ¼ -inch thick and bake on a nonstick or parchment paper lined cookie sheet for 10-12 minutes.

For the glaze, melt 4 oz chocolate and 4 Tbsp butter in saucepan. Off heat, add corn syrup and vanilla. Spread glaze on cooled cookies and decorate with festive sprinkles.