Your Hometown Elf is back at your local Stater Bros. Market. And while they packed their bags from the North Pole to make the journey down, they brought some extra-special cookie recipes just in time for the holidays! So get your cookie sheets ready, turn on the oven, and dust off the mixer, we’re getting ready to bake the best cookies around.
Super Chocolate Chip Cookies
No one can say no to these traditional chocolate chip cookies. Make sure you double up on the ingredients because these will go fast! And if you’d like to get a little fancy, add a touch of flaky sea salt on top of the cookies right when you pull them out of the oven.
- 3/4 cup (1-1½ stick) butter, softened
- 3/4 cup dark brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (12 oz.) package Stater Bros. Semi Sweet Chocolate Chips
Place butter, brown sugar, and granulated sugar in a large bowl. Using an electric mixer; beat on medium speed until smooth. Add egg and vanilla, beat until smooth. In a large bowl, combine flour, cornstarch, baking soda and salt; gradually add to butter mixture, beating on low speed until well blended. Add chocolate chips, stirring in by hand to combine. Cover dough and refrigerate 1 hour. Preheat oven to 350° F. Drop dough by heaping tablespoons, 2 inches apart, onto parchment lined baking sheets. Bake 12 to 14 minutes or until golden brown. Cool on baking pans 5 minutes, remove to wire racks to cool completely. Makes approximately 2 dozen cookies.
Chocolate Snowcap Cookies
This fudgy chocolate cookie recipe is a hit with chocolate lovers. Bake the cookies right after rolling them in confectioners’ sugar: if they sit, the sugar absorbs into the dough and the rich chocolaty cookies lose their snowcapped look.
- 8 oz. Stater Bros. Semi Sweet Chocolate Chips
- 1¼ cups white whole-wheat flour or all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick), at room temperature
- 2 tablespoons canola oil
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup reduced-fat milk
- ½ cup confectioners’ sugar for rolling
Melt chocolate in a double boiler over barely simmering water or microwave on medium until just melted. Whisk flour, cocoa, baking powder and salt in a medium bowl. Beat butter, oil and brown sugar in a mixing bowl with an electric mixer on high speed, scraping down the sides once or twice, until light and fluffy. Add eggs and vanilla and beat until well combined. Stir in the melted chocolate. With the mixer on low, alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Cover and refrigerate until chilled, at least 1 hour and up to 8 hours. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat. Place confectioners’ sugar in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the sugar to coat. Place the cookies 2 inches apart on the prepared baking sheet. Refrigerate the remaining dough between batches. Bake the cookies until the sugar splits, about 12 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough.
Hot Chocolate Cookies
These chocolatey and festive cookies are soft, moist, and topped with all the hot chocolate fixins. For a more even peppermint flavor we recommend you shave the peppermint candies before topping the cookies.
- 1½ cups Full Circle Market™ Organic All-Purpose Unbleached Flour
- ⅓ cup cornstarch
- ⅓ cup Full Circle Market™ Organic Powdered Sugar
- ¼ cup cocoa powder
- ¾ cup Full Circle Market™ Organic Sweet Cream Unsalted Butter, softened
- 3 tablespoons Full Circle Market™ Organic Vitamin D Milk
- 1½ teaspoons Full Circle Market™ Organic Pure Vanilla Extract
- ¾ cup Full Circle Market™ semi-sweet chocolate chips
- ½ cup mini marshmallows
- 3 tablespoons coarsely chopped or shaved candy canes or peppermint candies
Preheat oven to 350°F. Line rimmed baking pan with parchment paper. In large bowl, whisk flour, cornstarch, sugar and cocoa powder. With mixer on medium speed, beat butter, milk and vanilla extract 3 minutes or until light and fluffy; add flour mixture and beat just until combined. Cover; refrigerate 30 minutes. Roll dough into 12 (1½-inch) balls; place 2 inches apart on prepared pan. Firmly press each ball with palm of hand to flatten to ¾-inch thick. Bake cookies 12 minutes or until sides crack slightly; cool on wire rack for 15 minutes. In small microwave-safe bowl, heat chocolate chips in microwave on high 1 minute or until melted, stirring every 20 seconds. Spread cookies with chocolate; immediately top with marshmallows and candy. Makes 12 cookies.
Every Hometown Elf understands the holidays are a busy time, they too were stuck in traffic on their way to Stater Bros. Markets. So they recommend picking up a box of Cleo and Leo freshly baked cookies if you’re short on time. They’re baked fresh every single day and have that homemade taste everyone loves. Find your neighborhood Stater Bros. Market down below and keep an eye out for your Hometown Elf!