Candy Cane–Chocolate Cookies

Makes 12-16

Photo by Martha H.
Adapted from epicurious.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from epicurious.com

Ingredients

  • 12

    oz dark chocolate (70%), chopped, divided

  • 4

    tbsp salted butter

  • 1/2

    cup all-purpose flour

  • 2

    pinches baking powder

  • 1/2

    tsp salt

  • 2

    large eggs

  • 2/3

    cup granulated sugar

  • 1

    tsp vanilla extract

  • 8

    oz milk chocolate, melted

  • crushed candy cane

Directions

Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside. Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes. Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth. Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool. Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.

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