The Great Food Blogger Cookie Swap is back for 2014, marking it’s 4th year! From the site:
The GREAT FOOD BLOGGER COOKIE SWAP brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them all yourself (or, you know, share. If you want. No judgement either way.) Post your cookie recipe on your blog. See everyone else’s cookie recipes. Salivate. Get lots of great ideas for next year’s cookie swap. Rinse and repeat.
The swap is partnered with Cookies for Kids’ Cancer, which is a fantastic nonprofit, and supported by sponsors such as OXO and Dixie Crystals. And it’s just really a lot of fun.
I’ve been participating in the swap since 2012, and have baked up recipes such as Chocolate toffee chip cookies with almonds and smoked sea salt and Dark chocolate caramel corn delights.
For this year, I took my favorite chocolate chip cookie base and mixed in pretzels and ruffled potato chips to make a fun snacktime-style cookie. They’re buttery, salty and just the right level of sweetness.
I also received some really lovely cookies, ranging from soft chocolate cookies from Sara of Sensibly Sara (they melt in your mouth!), chocolate chip cranberry cookies from Crystal of Mrs. Happy Homemaker, and Hononghjerter from Ba-Li Cravings. But most importantly, the Great Food Blogger Cookie Swap raises money for Cookies for Kids’ Cancer.
Do you have a food blog and want to participate next year? Sign up here to receive notifications about when the 2014 swap will start to organize and do your part to share some cheer over the holidays and raise money to help some really wonderful kids. It’s good for the soul.
Melt the butter in a medium pan over medium-high heat.
Cook the butter, swirling regularly, until the butter is browned and has a nutty aroma. This should take about 5-7 minutes, depending on the strength of your stovetop.
Whisk in the ice water (which replaces the moisture cooked out while browning the butter), and cool in the fridge for 20 minutes.
In a large bowl stir together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, combine both sugars, eggs and vanilla extract. Mix on medium high speed until the mixture is golden, about 5 minutes.
Set the mixer on low and slowly pour in the browned butter. Once added, turn the speed up to medium and mix until combined.
On low speed, slowly add the dry ingredients, scraping down when necessary.
Add the chocolate chips, pretzels and potato chips, mixing gently to combine.
Cover tightly with plastic wrap and chill the cookie dough for at least 8 hours or up to 72 hours.
When you're ready to bake the cookies, heat the oven to 325 degrees Fahrenheit.
Line cookie sheets with either parchment or baking silicone.
Scoop the cookies onto the sheet, leaving at least 1.5 inches between cookies.
Bake for 7 minutes, then rotate the pans from top to bottom and front to back. Bake for an additional 6-7 minutes.
Remove the cookie sheets from the oven and place on cooling racks. After about 5 minutes, the cookies can be transferred off of the cookie sheet and directly onto the rack.
Allow cookies to cool completely before storing in an airtight container.