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Cookie/goody plates do not always make it on my Holiday to-do list. One, I am not sure I am great baker. Two, who has the time to bake that many plates? Three, where is the money going to come from to bake all those different kinds of goodies (heaven forbid I just whip up one batch of plain old choco chip cookies)?

This year, I wasn't so much feeling the pressure to do cookies, I just had the domestic desire to do them. So I did. I thought I would share with you the recipes for the Zitzman Family Cookies this year. From top of picture to bottom-- Black Forest Cookies, courtesy of Everyday Baking, All American Chocolate Chip Cookies, courtesy of some cookbook I can't remember, and Ghiradelli Ultimate Double Chocolate Cookies, courtesy of, well duh!


Black Forest Cookies

1 cup all-purpose flour
2 table spoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
8 ounces semisweet or bittersweet chocolate, chopped
½ cup (1 stick) unsalted butter, cut into small pieces
½ cup granulated sugar
¼ cup packed dark-brown sugar
2 larges eggs
1 package semi sweet chocolate chunks
1 ½ cups dried cherries

Preheat over to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder; and salt; set aside. Place chopped chocolate and butter in a large heatproof bowl set over a pan of simmering water; stir until melted and smooth. Remove from heat; whisk in sugars, then eggs, until smooth. Whisk in dry ingredients just until combined (do not over mix). Fold in chocolate chunks and dried cherries; press plastic wrap directly onto surface of dough, and refrigerate until firm, 30 to 45 minutes. Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto cookie sheets. Bake just until edges are firm (but not darkening), 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rick to cool completely.

All American Chocolate Chip Cookies


1/3 cup butter
1/3 cup shortening
½ cup sugar
½ cup brown sugar, packed
1 egg
1 tsp vanilla
1 ½ cup flour
½ tsp baking soda
½ tsp salt
½ pkg of chocolate chips

Cream butter & shortening together. Add sugars, beat until light and fluffy. Mix in egg & vanilla. Combine dry ingredients and add to creamed mixture. Stir in chips. Bake at 375 for 8-10 minutes. Cool on rack.

Ghiradelli Ultimate Double Chocolate Cookie

12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts

In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft.