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  • robin
    This is the best idea give them the dough and the sooop and then let them make hot and melty cookies when they want (need) them! They can freeze the dough if there is already a glut of holiday cookies in the house. It would be great if you offeredfomratted gift tags with the ingredients and directions! – 12/13/2012
  • MRSACDC
    I thought we would use this as one of our cookies for our Youth Fund Raiser @ Church. Liked the idea you could make the dough up ahead of time. Found the dough very sticky. If I put the unused portion in the mixing bowl in the refrigerator before making up the next sheet of cookies, it helped. Once the cookie dough was on the bakingsheet, I put the baking sheet in the freezer to firm for about 10-12 minutes. When I took the pan out of the freezer, made it easier to slightly flatten the dough. . Problem wasn't over yet...in the oven, some spread out almost like a lace type cookie. I used a small cookie scooper so all the cookies would be uniform. Got more than two (2) dozen cookies. How did they taste? Still out on that one. Having others taste the "free" samples. – 11/9/2010
  • Rwadd2
    Tried to make these cookies...what a waste of sugar, chocolate, BUTTER etc. Once you bake them the marshmallows melt and the cookie are a disaster!!! Will not make these again. – 10/31/2010

 

North Pole Cookie Dough

Servings: Makes three “pints” of dough or 2 dozen cookies

Ingredients:

1 1/2 cups semi-sweet chocolate chips
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows

Cooking Directions:

Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.

In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.

Fill pint containers with cookie dough and refrigerate up to 4 days or freeze up to 1 month. When giving as a gift, attach following baking instructions:

Preheat oven to 350°F. Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon. Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.

Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.

TIP: Take and Bake - This unique idea is the perfect hostess gift. Consider presenting it in disposable pint-sized containers. You can find them online or you can simply snag a few from your local ice cream shop. Just don’t forget to add a festive tag with baking instructions.

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