I am trying out some new and some old and trusted recipes this year around the holidays to send to friends and just enjoy at home also. Who am I kidding, you can't bake cookies for other people without trying some yourself ;)
This is a new recipe that reminded me of a chocolate cookie my mom makes. We all know I love anything chocolate and the crushed candy canes brightened up these cookies making them more festive for the holidays. The candy canes also add a crunch and hint of peppermint flavor to the chocolate and chewy cookies. If you want to make them really peppermint flavored you can substitute some of the vanilla for peppermint extract. It is a sturdy enough cookie that you can freeze them for later.
Chocolate Candy Cane Cookies 1. In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks. Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract.
YIELD: about 2 dozen cookies
1/3 cup butter
1/3 cup finely chopped unsweetened chocolate (2 oz/60 g)
1 cup sugar
2 eggs, lightly beaten
1 tsp vanilla extract
3/4 cup All Purpose Flour
1/4 cup cocoa
1 tsp baking powder
1/4 tsp salt
1/3 cup white chocolate chunks
3 candy canes, crushed
2. In a separate bowl, whisk together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Stir in white chocolate chunks. Refrigerate at least 2 hours, or overnight.
3. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop dough by heaping tablespoonfuls 2 to 3 inches apart. Bake 7 minutes, remove from oven and sprinkle with crushed candy canes. Return to oven 2-4 minutes longer, until edges are crackled and center is just set. Remove and cool 5 minutes on baking sheet before transferring to wire racks to cool completely.