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This year's Bon Appétit annual cookie exchange was a resounding success, featuring a diverse and delicious assortment of baked goods. Staff members poured their creativity into crafting unique cookies, ranging from spiced molasses varieties to innovative nut-free date balls and festive peppermint bark cookies. The event showcased a blend of traditional recipes and modern twists, making it a truly memorable culinary celebration.

Among the many delightful offerings, Carly Westerfield contributed her take on chewy molasses cookies. Inspired by childhood memories of warm spices like ginger, cinnamon, and clove, she adapted Alison Roman's recipe. Facing a shortage of crystallized ginger, she found that these generously spiced rounds held their own, delivering a comforting and familiar flavor without the sharp kick of candied ginger she typically favored. Her experience highlighted the adaptability of classic recipes to ingredient availability while still delivering a satisfying result.

Joe Sevier, a senior editor, addressed a common challenge in cookie swaps with his date balls. His original recipe relied on pecans for crunch and flavor, but the nut-free requirement of the swap prompted an ingenious substitution: crispy chickpeas. By crushing and incorporating whole chickpea snacks, he maintained a delightful texture that even surpassed nuts in retaining crispness. This innovative approach also made his date balls a fantastic gluten-free option, demonstrating how dietary restrictions can inspire delicious creativity.

Li Goldstein, associate newsletter editor, prioritized simplicity, opting for a no-mixer peppermint bark cookie. She discovered a treasure trove of mixer-free recipes from senior Test Kitchen editor Jesse Szewczyk. Her choice, a fudgy, brownie-like cookie adorned with a shard of white chocolate and crushed candy canes, proved both easy to make and visually appealing. The minimal effort required, primarily whisking and hand-molding, made it a perfect festive addition to the swap table.

Even baking novices found their stride at the event. Nick Traverse, director of editorial operations, embraced the challenge of baking for the first time, guided by Jesse Szewczyk's brown butter chocolate chip cookie recipe. Despite his initial nervousness about browning the butter, the resulting cookies were a magnificent testament to the recipe's reliability. His experience underscored that even with minor imperfections, a well-chosen recipe can lead to delicious outcomes.

Jaia Clingham-David, a research fellow, honored her grandmother's preference for chocolate by making “Obscenely Chocolatey Chocolate Cookies.” These decadent treats, featuring a Dutch-processed cocoa powder base and generous chunks of chopped chocolate, delivered molten pockets of joy. Resting the dough for a full hour enhanced their rich flavor, earning them quick disappearance from the table and, more importantly, the ultimate approval from her discerning grandmother.

Shilpa Uskokovic, senior test kitchen editor, brought an unfussy yet irresistible classic: Italian butter cookies. She has been making these simple, buttery, and vanilla-infused cookies annually, noting their popularity at every gathering. Their delicate flavor and toasty edges make them a quick favorite, often being the first to vanish from any cookie tin. Her advice to bake a double batch and discreetly stash them in a charming tin speaks to their addictive quality.

Nina Moskowitz, associate editor, navigated a demanding week of three cookie swaps by preparing a triple batch of brown butter toffee chocolate chip cookies. While she had to substitute Heath bars for the specified Skor toffee bars, she splurged on Guittard baking wafers, which created generous pools of melted bittersweet chocolate. These cookies, lauded as a definite crowd-pleaser, quickly disappeared from the selection, proving that thoughtful ingredient choices and preparation can make a big impact.

The Bon Appétit team's cookie swap was a vibrant display of culinary passion and innovation, featuring everything from spicy, comforting molasses cookies to inventive nut-free date balls, and rich chocolate masterpieces. Each creation, whether a time-honored family recipe or a clever new adaptation, contributed to a truly delightful and diverse spread, highlighting the joy of sharing homemade treats during the holiday season.