Putting together a welcome bag for your wedding guests? Don't forget to include these cookies.
When planning a wedding, it's important to remember the out of town guests. Almost always that means preparing a welcome bag for their hotel room. Most of the time this comes equipped with water, koozies, gum, chips, and, of course, cookies!
A fail-proof cookie recipe isn't easy to come by, so we decided to provide you with two: one easy recipes for wedding welcome bag cookies, for when you're down to the wire; and one a little more challenging if you are aiming to impress. And what do both of these have in common? Well, if it's not going to be peanut butter, then it will definitely be chocolate. Chocolate it is.
Homemade (Easy) Chocolate Chip Cookies
These cookies are easy, traditional and delicious. Who doesn't love a good chocolate chip cookie? If you want to take the baking to the next level, make an extra batch or two and serve them at the wedding as a late night snack.
1 c. soft butter
1 c. brown sugar
1t baking soda
1/4 c. boiling water
11/4 c. flour
1/2 t salt
2 c. quick oats
12oz chocolate chips
Cream butter and sugar together. Dissolve baking soda in boiling water. Stir into butter/sugar mixture. Add vanilla, then dry ingredients and chocolate chips. Drop balls into ungreased cookie sheet. Bake 10-15 minutes at 350.
Chocolate Brownie Cookies
This recipe is from my friend Lorraine. She's an amazing baker and her cookies are simply to die for. Give these a try whether or not you are hosting out of towners.
1 cup all purpose flour
1/4 tsp salt
2 tsp instant coffee
1/4 cup boiling water
2 oz unsweetened chocolate- coarsely chopped
3 oz unsalted butter at room temperature
1/2 tsp vanilla extract
1 cup light brown sugar (firmly packed)
2 large eggs at room temperature
8 oz walnuts (coarsely chopped)
6 oz semisweet chocolate morsels (or 6 oz bittersweet chocolate coarsely chopped)
Preheat oven to 350 F. In small saucepan, dissolve the coffee in the water. Add chocolate and over LOW heat melt the chocolate with the water/coffee mixture. Stir until smooth. Mixture will be thick. Set aside to cool slightly. In medium sized bowl sift together the flour and salt. Set aside. In large bowl of electric mixer, beat the butter until soft. Add vanilla then add sugar a few tablespoons at a time until well incorporated into butter. Add chocolate mixture (can still be warm) to butter and beat until smooth and thoroughly mixed. Scape down sides to make sure all ingredients are mixed. Add eggs one at a time beating well after each addition and scraping down sides to thoroughly mix. Turn off the mixer. Add the sifted flour/salt mixture. On low speed mix only until flour is incorporated. Do not over mix...Remove from mixer. Add nuts and chocolate morsels and using spatula fold them into batter. Using a heaping tablespoon of mixture for each cookie. Place cookies on parchment lined cookie sheets 2 inches apart. Bake for 13 to 15 minutes reversing sheets from top to bottom once during baking to ensure even baking. The cookies are done if they just barely spring back when lightly pressed with your finger. Do not over bake.