Serious Eats: Recipes

Cook the Book: Christmas Chocolate Cookies

Each cookie recipe in Nigella Lawson's Nigella Christmas sits right next to an incredibly appetizing and beautiful glamor shot of the cookie. It's always great to have a visual guide to what the finished product should look like, plus these look so tasty, they haunt you until you get yourself into the kitchen and start baking.

Nigella's cookies are full of trim and tinsel, sparkles and icing. But unlike some cookies that are better to look at than to eat, these taste as good—or even better. These Christmas Chocolate Cookies are a prime example.

The dough is a simple chocolate shortbread that comes together in the mixer in just a few minutes. The cookies are formed into little balls and slightly flattened before baking. Fifteen minutes later, prefect circles of crisp chocolaty goodness emerge from the oven. Once the cookies cool slightly, the decorating begins.

A glaze is made with confectioners' sugar, cocoa powder, and the slightest hint of vanilla, which is then spooned onto the cookies and allowed to dribble haphazardly down the sides, acting as a glue for whatever you sprinkle on top. Lawson uses a combination of red, green, and white nonpareils but I chose red and green sanding sugar for a sparklier effect.

The finished cookies not only looked drop-dead gorgeous but tasted amazing too—light and very chocolaty with a rich icing, plus the sugar sprinkles lend a sweet and festive crunch.

Win Nigella Christmas

As always with our Cook the Book feature, we have five (5) copies of Nigella Christmas to give away this week.

Printed from

© Serious Eats