You’ll Be The Hit of Your Holiday Cookie Exchange With This Recipe!

Are these the most amazing-looking cookies, or what? They really are that red, it isn’t a camera trick! When I was a child, my great-grandmother would bake “devil’s food cake,” where the chocolate was so dark it had a reddish cast to it. To me, it still looked like chocolate cake. But these red cookies really DO look like devil’s food, don’t they?

Don’t worry though, they don’t taste “red,” at all. They are pure chocolate through and through. I like the way they have almost a “glazed” look on the surface, with the deep cracks showing what’s on the inside. I love the feeling as my teeth break through that thin crust!

Those in the picture have not been decorated with additional chocolate chips, which makes them look much fancier. I have also seen these made with white chocolate chips. Wouldn’t they be great for a holiday cookie exchange, especially if you made them with those round, green candy-coated chocolate morsels?

They couldn’t be simpler to make, either. It is all standard cookie-baking procedures, creaming your butter, sugars and wet ingredients and then adding in your dry ingredients. The only thing that I found different, but certainly not difficult, was the chilled resting period that these cookies MUST have in order to turn out correctly. These are really easy cookies!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Remember that baking is a science, not an art. As such, it is absolutely critical that your ingredient measurements be accurate and exact.  This is especially important when measuring your flour. To do it properly, do NOT scoop the flour out of its container using your measuring cup/spoon. Instead, use a spoon to fill the measuring cup/spoon. Actually overfill it, and then scrape off the excess with the back of a knife, level with the lip of the measuring cup/spoon. Do not tap it or pack it down, as this would cause your measurement to be incorrect.

Recipe courtesy of Sally at Sally’s Baking Addiction and image courtesy of Sherneata at All Recipes