Walter Knoll Florist

Walter Knoll Florist

Holiday Baking

Man, it’s hard to do my usual bake-a-thon for the holidays now that I work in a Flower Shop.  Christmas is one of our big holidays and we’re all putting in a lot of hours in getting those flowers and centerpieces and gifts out for you. There’s lots of extra help though, and the busy busy busyness of it all is intoxicating.

I did over last weekend manage to make up a couple batches of cookie dough which I rolled into logs, wrapped in wax paper and stored in the fridge in paper towel cardboards (you save those, right?) so they stay in a log shape and don’t flatten on one side.

My one cookie gift this year

My one cookie gift this year

I have only packaged one gift of cookies for my friends Mary and Bill, but I’ll be taking lots of cookies to work on Sunday when everyone will be working. After all, what’s a Walter Knoll Floral Holiday without Di’s cookies and spicy cheese wafies?

I’m going to share this amazing chocolate cookie recipe with you, not sure where I picked it up, somewhere on the internet, but these are the best chocolate cookies you’ll ever eat!

Dark Dark Dark Dark Chocolate Cookies
Makes about 100.

2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups unsalted butter, room temperature
2 cups sugar
2 large eggs
2 teaspoons pure vanilla extract

Sift together flour, cocoa, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Roll dough into 1 to 1-1/2 inch logs, wrap in waxed paper, stuff into a paper towel cardboard and chill until dough is firm, about 1 hour or as long as a week.
When ready to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Cut logs into quarter inch slices. Place on prepared baking sheets about 1 1/2 inches apart.

They spread, so leave some room!

They spread, so leave some room!

Bake until they just quit being shiny, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.



My cool neighbor Joe tests all my cookies out and these dark dark dark chocolates got a big thumbs up out of him!

Joe Cool

Joe Cool


Janet December 18, 2008 at 9:09pm

ha ha is that the same lobster joe?

Tammy December 19, 2008 at 8:51am

Your chocolate cookies look so yummy I feel like I can almost touch them. Baking cookies is a definite holiday tradition.

Rob Rausch
Rob Rausch December 19, 2008 at 11:52am

But assured. These are THE BEST Chocolate cookies EVER
I sure do miss them since Di, moved to St. Louis But more
I miss her warmth and company over the holidays

Happy Holidays to you all

Eva Diva
Eva Diva December 27, 2008 at 9:30am

Can't wait to try these! Have you ever posted DICKIE'S CHILDHOOD TREATS?
My copy is smudged and I'll bet everyone would love them...I know I do!

wkf December 27, 2008 at 11:18am

Dickie Cherneff's Childhood Treats
2 & 2/3 sticks butter, softened
1 & 1/3 cup brown sugar
2 egg yolks
2 tsp vanilla
2 & 2/3 cups flour
1 & 1/2 cups semi-sweet chocolate chips
Chopped nuts and/or toffee crumbles

Cream together butter and sugar, add egg yolks and vanilla. Gradually add flour. Spread into ungreased jelly roll pan. Bake in preheated 350 oven for about 15 minutes. Sprinkle with chocolate chips and when they soften, spread evenly across top of cookie dough, sprinkle with nuts while chocolate is still soft. Cut into squares when cool

Leave a Reply

Your email address will not be published. Required fields are marked *