As my second Christmas cookie this year, I wanted to replicate a cookie that I had seen online, but have never actually eaten. So I honestly don't know if this is what they taste like. But these were super delicious, big as your hand, and just this side of too sweet. Lots of white chocolate going on, and all the other flavorings working in the background for a pretty delicious cookie. One of these is probably the same as 3 regular cookies, so take your time.
Note: For the finely ground coffee, I used the contents of a couple of Keurig K-cups in the flavor Green Mountain Caramel Vanilla Cream.
Gideon's Bakehouse Kris Kringle Cookie Knockoff
Adapted from Serious Eats
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed light brown sugar
1½ teaspoons finely ground coffee
2 teaspoons pure vanilla extract
½ teaspoon coconut extract
½ teaspoon coconut extract
½ teaspoon caramel extract
¼ teaspoon white chocolate extract (optional)
2 teaspoons Diamond Crystal kosher salt
1¾ teaspoons baking powder
1 teaspoon baking soda
2 large eggs, straight from the fridge
2¼ cups all-purpose flour
2 cups white chocolate chips, divided use
2 teaspoons Diamond Crystal kosher salt
1¾ teaspoons baking powder
1 teaspoon baking soda
2 large eggs, straight from the fridge
2¼ cups all-purpose flour
2 cups white chocolate chips, divided use
Coarse sanding sugar
Edible glitter
Combine butter, granulated sugar, brown sugar, coffee, all flavoring extracts, salt, baking powder, and baking soda in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add 1 cup of the white chocolate chips and keep mixing until dough is homogeneous.
Divide dough into 6 equal portions (about 5 ounces each) and round each into a smooth ball. Dip the tops of the dough balls in the remaining 1 cup white chocolate chips, pressing to ensure they adhere. Wrap in plastic and refrigerate at least 12 hours before baking.
Adjust oven rack to middle position and preheat to 350°F. Line an aluminum half-sheet pan with parchment paper.
Combine butter, granulated sugar, brown sugar, coffee, all flavoring extracts, salt, baking powder, and baking soda in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add 1 cup of the white chocolate chips and keep mixing until dough is homogeneous.
Divide dough into 6 equal portions (about 5 ounces each) and round each into a smooth ball. Dip the tops of the dough balls in the remaining 1 cup white chocolate chips, pressing to ensure they adhere. Wrap in plastic and refrigerate at least 12 hours before baking.
Adjust oven rack to middle position and preheat to 350°F. Line an aluminum half-sheet pan with parchment paper.
When the oven comes to temperature, arrange up to 4 portions of cold dough on the prepared pan, leaving ample space between them to account for spread. Sprinkle evenly and generously with the sanding sugar.
Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F. The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
Cool cookies directly on baking sheet until no warmer than 100°F before serving. Sprinkle with edible glitter. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked.
Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F. The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
Cool cookies directly on baking sheet until no warmer than 100°F before serving. Sprinkle with edible glitter. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked.
Makes 6 very large cookies
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