Dark Chocolate Candy Cane Cookies

By admin

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Are you prepared to take off on a fun baking journey? We’re exploring the world of confections today with a recipe for delicious Dark Chocolate Candy Cane Cookies. Whether it’s a festive holiday gathering or a cozy night in, these cookies are ideal for every occasion. Now put on your baking gloves and let’s get started!

Ingredients

1 cup of All-purpose flour,1/2 cup of Unsweetened cocoa powder,,1/2 teaspoon of Baking soda1/4 teaspoon of salt,1/2 cup of Unsalted butter, Softened,1/2 cup of granulated sugar,1/2 cup of packed Brown sugar,1 large Egg,1 teaspoon of Vanilla extract,1 cup of Dark chocolate chips,1/2 cup of Crushed candy canes

Preheat the Oven

To start off, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure that our cookies bake evenly and don’t stick to the pan.

Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set this dry mixture aside for now.

Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This may take a few minutes, but it’s worth the effort for that perfect cookie texture.

Add the Wet Ingredients

Once the butter and sugars are creamed together, beat in the egg and vanilla extract until smooth and creamy.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Be careful not to overmix, as this can result in tough cookies.

Fold in the Chocolate and Candy Canes

Gently fold in the dark chocolate chips and crushed candy canes until they are evenly distributed throughout the dough. This will give our cookies that irresistible chocolatey and minty flavor combination.

Scoop and Bake

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.

Bake and Enjoy!

Pop the baking sheet into the preheated oven and bake the cookies for 8-10 minutes, or until the edges are set. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, grab a glass of milk and indulge in these decadent Dark Chocolate Candy Cane Cookies!

Conclusion

You’ve just perfected the recipe for Dark Chocolate Candy Cane Cookies! Congratulations! These cookies are sure to please both family and friends with their festive candy cane crunch and rich chocolate flavor. Make a batch of these mouthwatering treats the next time you have a sweet tooth, and they will disappear quickly.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! Feel free to use your favorite type of chocolate in this recipe.

Can I substitute peppermint extract for the crushed candy canes?

Yes, you can substitute 1/2 teaspoon of peppermint extract for the crushed candy canes if desired

How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to one week.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough for up to three months. Simply portion the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag once frozen.

Can I omit the cocoa powder for a lighter-colored cookie?

Yes, you can omit the cocoa powder for a more traditional sugar cookie base. Just increase the flour to 1 1/2 cups to compensate for the omission.

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