Who says that a “gingerbread” house has to be made out of gingerbread? I decided that this year we needed a house that was both decorative and yummy. So, I made a Chocolate Chip Holiday House!Christmas is my favorite holiday season. I love all the Christmas movies on television (thinking the cheesy Hallmark Channel ones here – I watch them all, several times…) and bringing out our family favorites on DVD. And, nothing is more fun for me than deciding which holiday goodies to make. I pour over cookbooks and all the magazines in the checkout aisles as I buy my Christmas presents. We have our traditional favorites like Swedish Teacakes and Date Pinwheels, but I also like to try a few new ones each year.
This year, I decided that I wanted to tackle a gingerbread house. However, we aren’t big fans of crunchy, hard gingerbread and the boys always want to eat the houses when we’ve done the kits.
So, I decided to mix it up a bit and make a house outta something we actually like – chocolate chip cookies! This Chocolate Chip Holiday House was actually pretty easy to make. I found a recipe for rolled chocolate chip cookies and set to work…, I mean play.
Being my first attempt at this, I had a blast! This Chocolate Chip Holiday House was so much fun!! I used Christina Banner’s, “How to Build a Gingerbread House” for construction guidance and then went crazy in the candy aisles looking for decoration ideas. I used miniature KitKat bars for the roof; Hershey milk chocolate bars for the door, windows and sidewalk; and a bag of Buncho Crunch for the chimney. Then, I lucked out and found some mini Lindt chocolate bears that were too cute to pass up! The rest is my “in progress” piping skills with good ol’ Royal Icing.
I want to try other cookie houses too. I think that peanut butter, lemon and sugar cookie dough would make really fun houses. In the meantime, I’ve got to give this one up to the family who are dying to bite into it. And, I know it’ll be great because who doesn’t love chocolate chip cookies?! Happy Holidays!
- 1 cup butter, room temperature
- ⅓ cup sugar
- ½ cup packed brown sugar
- 1 egg yolk
- 2 tsp vanilla
- 2½ cups flour
- ½ tsp salt
- 1 cup mini chocolate chips
- In a medium mixing bowl, beat together the butter and sugars with an electric mixer until light and fluffy.
- Add the egg yolk and vanilla and mix well.
- Mix in the flour and salt, then the mini chocolate chips.
- Divide the dough into two equal balls and roll each out to ¼" thickness on parchment or waxed paper.
- Refrigerate the dough at least 30 minutes or overnight, then cut into shapes.
- Bake at 350 degrees F for 10-12 minutes on cookie sheets until light golden brown.
- Cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely.
(Recipe adapted from SweetSugarBelle)