Candy Cane Chocolate Chip Cookies
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!
Ingredients
- 2.5 cups all-purpose flour 301 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup unsalted butter, melted and cooled 150 grams
- 1 cup light or dark brown sugar 200 grams
- ½ cup granulated sugar 100 grams
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup 85 grams semisweet chocolate chips
- ½ cup 85 grams white chocolate chips
- ½ cup 85 grams crushed candy canes
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!