I had a pretty great Christmas. We went over to our friend Jeena and Jyoti’s apartment, where Jyoti made a full English breakfast for Christmas Eve dinner with all the fixin’s. There was everything: buttered toast, fried eggs, sausages, bacon, beans, and mushrooms, and she even went to a special British store to get “the good stuff,” as she put it. It was weirdly warm that night, so we even got to eat outside, if you can believe it. In New York! On December 24th! Dining al fresco. So weird. After dinner, we proceeded to drink a lot of sake and beer and play games until we were tired and full and ready for bed. On Christmas Day, we woke up early-ish, Kramer made another breakfast, this time with eggs, avocado, and regular American bacon (which I’m equally happy with), then we were off to see The Hateful Eight with Jyoti and Jeena. I really loved it. After the movie, we went on the hunt for Chinese food, but this being New York, most good restaurants are totally packed on Christmas Day. We waited in line for a while at Golden Unicorn, but we were seated right as they stopped serving dim sum, and while I love me some good Chinese food, I was really in the mood for something special. We decided to high-tail it over to Shanghai Cafe for soup dumplings, which really hit the spot. We also had scallion pancakes, fried rice, lo mein, stir-fried eggplant, bok choy in garlic sauce, rice cakes with fermented cabbage, Szechuan wontons, and probably a few other things that I’m forgetting. The crab soup dumplings really have my heart, though. The next night, we decided to let it ride. We went all-out with big beers and super-sweet cocktails at Dave and Busters, where we played arcade games and won a lava lamp with our tickets. We may have immediately broken the bulb for said lava lamp, but I’ll order a new one, I promise. After games, we grabbed a beer while waiting to be seated at Pocha 32, where we ordered a giant Korean feast of spicy rice cakes, fried chicken, fried dumplings, seafood pancakes, and spicy pork with kimchi, washed down, of course, with plenty of cold beer and slightly sweet makgeolli. After dinner, we waddled back to our apartment for our annual Christmas viewing of Die Hard, accompanied by more beers. Now, of course, it’s freezing and raining and I can hear the 99 Cent owner next door to our apartment scraping the sidewalk free of last night’s sleet. Nothing gold can stay, I suppose, but I’m ready for a real winter, even if that means busting out my snow boots and shivering on my way into work.
These are my favorite cookies, as I’m sure I’ve previously explained, but the best part about them is that you can literally put anything in the cookie dough. It’s resilient and nearly un-screw-up-able. Take it from me – I’ve made these cookies after a long day of work, when I’m not entirely paying attention and too distracted by whatever’s on TV, or on a Sunday morning after a long night out. As long as you follow the basic recipe, you’re golden. So, why not take all of your leftover candy and cookies and whatever else is in your cupboard from this past holiday season, chop it all up, and dump it into a giant bowl of cookie dough? I used pumpkin and black cat sprinkles from Halloween, some leftover chocolate that I chopped up, holiday-themed sugar cookies from this milkshake that I made, and, of course, crushed up candy canes. Go nuts. Add whatever you want. All of the different textures and flavors are what make these cookies unique. Do you still have leftover candy from trick-or-treating? Are there lots of nuts and dried fruits leftover from Thanksgiving snacking? Do you have more candy canes than you know what to do with? Throw them all in together and make a monster cookie of your own. As long as there is plenty of chocolate to tie everything together, you’ve got a recipe for deliciousness – that I can promise.
Our friend Jyoti made us a full English breakfast for Christmas Eve, with broiled tomatoes and everything. It was messy and eggy and delicious.
Jeena’s Princess Nic tree topper.
Happy Holidays, kids.
All of your leftover holiday goodies!
Into the dough everything goes.
Top with sea salt because why not?
Serve these on New Year’s and people will go nuts, I promise.
- ¾ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1½ cups chocolate, roughly chopped
- ½ cup crushed candy canes
- ½ cup sprinkles
- ½ cup chopped candy
- sea salt, for sprinkling (optional)
- Preheat your oven to 350 degrees F and line two baking sheets with parchment. Set aside.
- In the bowl of your mixer, combine your melted butter, brown sugar, and granulated sugar. Beat until well combined and the texture of wet sand, about 3 minutes, scraping down the bowl as needed. Add in your egg, beat to combine, then your egg yolk, and beat to combine. Add in your vanilla and beat to combine, scraping down the bowl, again, as needed.
- Whisk together your flour, baking soda, salt, and cinnamon. Gradually add this to your mixing bowl, beating until just combined, scraping down the bowl as needed. Use a wooden spoon to fold in your chocolate, candy canes, sprinkles, candy, or whatever else you're using. Scoop 2-tablespoon sized balls out onto your baking sheets, spacing them about 1-1/2 inches apart. Sprinkle with a bit of sea salt, if you like.
- Bake for 11-13 minutes, until set and just barely golden. Allow the cookies to cool briefly on the baking sheets before moving to finish cooling on another surface. These will keep well, cooled and stored at room-temperature in an air-tight container, for up to 5 days.