Eat my heartWhat's the recipe for love?

This lazy blog­ger has been mean­ing to share a deli­cious Christ­mas cookie recipe pulled from always-inspiring pages of Chate­laine mag­a­zine.   The com­bi­na­tion of choco­late chunks and gin­ger is sheer yule­tide magic and my Christ­mas party guests gob­bled them up almost as fast at the potent Jack Daniel’s punch. (Recipe note: Be sure not to over­bake the cook­ies. The descrip­ton, “bake until golden” con­fused me. I’d say “bake until the cook­ies go a shade lighter, and slightly golden.” Or just stick to the cook­ing time pre­scribed ver­sus judg­ing by colour. I spoiled a batch pro­ject­ing my own idea of golden, which is darker and deeper than Chatelaine’s idea. Or maybe I’m just colour blind.  Though the white sugar coat­ing added a fes­tive flare to the cookie, I’m not sure it was nec­es­sary. Not adding it will give the cook­ies a more clas­sic choco­late chip cookie vibe that you can make year-round.  Next time I try a batch with­out. But either way, this cookie recipe is a must-make, even for those of you who, like me, detest gin­ger­bread cookies.)

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