Bake a batch of these sweet Chocolate Chip Candy Cane Cookies over Christmas and enjoy them at tea time or for dessert… or both…
So my camera had a break down today and I was forced to use this terrible picture! Tasty recipe with a terrible picture. I’m devastated.
Last week I talked about chocolate dipped candy canes and today I’m blogging about Chocolate Chip and Candy Cane Cookies. These are seriously addictive and a must add to your holiday baking repertoires. Holiday baking can be a lot more fun when you can do it at your convince – not the night before you’ve promised to bring tins to all of your friends or co-workers. At my house, we start making cookies like these a few days in advance so that they are ready to go when we are. We throw together the dough, toss it in the fridge or freezer and then pull it out when it’s time to bake!
Chocolate Chip Candy Cane Cookies
- 2 and 1/4 cups whole wheat flour
- 1 tsp. baking soda
- 1 and 1/2 tsp. cornstarch
- 1/2 tsp. salt
- 3/4 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup (180 grams) chocolate chips or chocolate chunks
- 2 candy canes, crushed or cut into large chunks’
- In a medium bowl, mix together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
- In another medium size bowl, stir the melted butter, brown sugar, and white sugar together until smooth.
- Add the egg, then the egg yolk and then stir in the vanilla.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
- The dough will be very soft, yet thick.
- Fold in the chocolate chips and candy canes pieces.
- Cover the dough and chill for 2 hours, or up to 3 days. The dough has to be chilled.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325 degrees.
- Line two large baking sheets with parchment paper.
- Roll the dough into balls, about 3 tbs. of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stick.
- Place balls of dough evenly spaced onto each cookie sheet. Press a few more chocolate chips/chunks/candy cane pieces on top of the dough balls, if desired.
- Bake the cookies for 12-15 minutes minutes until golden. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
- Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months before using.
Like Candy Canes treats? Be sure to check out MealDiva’s Chocolate Dipped Candy Canes to!