Candy Cane Chocolate Chip Cookies
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
12 cookies
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Course
Baked Goods
Candy Cane Chocolate Chip Cookies
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These festive candy cane chocolate chip cookies are the perfect treat for the holiday season, chewy chocolate chip cookies, with lots of crushed candy canes for a holiday twist!
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Ingredients
- 2.5 cups all-purpose flour 301 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup unsalted butter 150 grams, melted and cooled
- 1 cup light brown sugar 200 grams, or dark brown sugar
- ½ cup granulated sugar 100 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate chips 85 grams
- ½ cup white chocolate chips 85 grams
- ½ cup candy canes crushed, 85 grams
Instructions
- Melt butter in the microwave, and cool.
- In a bowl mix together all the dry ingredients: all-purpose flour, baking soda, salt.
- Once the butter has cooled, add the white sugar, and brown sugar, and mix well on high speed for 2-3 minutes.
- Add the eggs and vanilla to the mixture and mix for another 1-2 minutes.
- Add in the dry ingredients and mix well until all the dry mixture is combined with the wet ingredients
- Add in the semisweet chocolate chips, white chocolate chips and crushed candy canes and fold into the rest of the batter.
- Divide the batter into equal balls of dough (I use an ice cream scooper to help). The dough should make about 14-18 cookies.
- Place mixture in the fridge for at least 2 hours (ideally one day).Pre-heat oven to 325F degrees.On a cookie sheet lined with parchment paper place cookie dough balls at least 1.5 inches apart.
- Place cookie sheet in the oven and bake for 14-18 minutes.
- The sides should start to brown but the centre will look soft.
- Once removed from oven, rap the cookie sheet on the counter to get that rustic cookie look.
- Leave in the cookie sheet to cool for at least 20 minutes.
- The cookies will be too soft when they are fresh from the oven, and will harden as they coolAfter 20 minutes move cookies to cooling rack. Enjoy!
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