Yields10 ServingsPrep Time10 minsCook Time13 minsTotal Time23 mins
INGREDIENTS:
112gunsalted butter, softened
120gsugar
1large egg
170gall-purpose-flour
32gcocoa powder
¼tspsalt
½tspvanilla extract
½tspbaking soda
¼tspbaking powder
40gdark , bittersweet or semisweet chocolate chips
Ganish
1candy cane , finely crushed
dark , bittersweet o semisweet chocolate chips
COOKING METHODS:
1
Crush the Candy Cane
- Place candy canes into the mixing jar and chop 2 sec/ speed 5.
- Remove from jar and set aside. Notes: You may place into a zipper bag and crush it with the flat side of a meat tenderizer..
2
- Prepare a large baking tray with greaseproof paper.
Settings: Temperature: 190°C
3
Start making..
- Place the butter in the mixing jar and melt. you may skip this step if butter is softened
- Settings: Timer: 1 Minutes / Speed: 2 / Temperature : 60°C
4
- Add the sugar, vanilla extract and egg into the mixing jar.
5
- Add and weigh flour, salt, cocoa powder, baking soda and powder to a sifter into the mixing jar. Sift gradually over the wet ingredients to mix.
- Settings: Timer: 20 Seconds / Speed: 6
6
- Add the chocolate chips and use a spatula to incorporate or settings: Timer: 20 Seconds / Speed: 2
- Then chill in the freezer for 10 minutes while the oven pre-heating at 190°C.
7
- Form the dough into small balls (heaping 1 tablespoon) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
- Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
8
- Sprinkle crushed candy cane on the cookies.
9
- Bake for 12 minutes – the edges should start to dry but the tops will still be slightly soft looking.
10
- Transfer to a cooling rack to rest until completely cooled.
- Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Nutrition Facts
10 servings
Serving size
0
Amount per serving
Calories210
% Daily Value *
Total Fat10g13%
Saturated Fat 6g30%
Cholesterol0mg
Total Carbohydrate29g11%
Dietary Fiber 1.7g7%
Total Sugars 17g
Protein2.3g
Potassium 0mg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS:
112gunsalted butter, softened
120gsugar
1large egg
170gall-purpose-flour
32gcocoa powder
¼tspsalt
½tspvanilla extract
½tspbaking soda
¼tspbaking powder
40gdark , bittersweet or semisweet chocolate chips
Ganish
1candy cane , finely crushed
dark , bittersweet o semisweet chocolate chips
Directions
COOKING METHODS:
1
Crush the Candy Cane
- Place candy canes into the mixing jar and chop 2 sec/ speed 5.
- Remove from jar and set aside. Notes: You may place into a zipper bag and crush it with the flat side of a meat tenderizer..
2
- Prepare a large baking tray with greaseproof paper.
Settings: Temperature: 190°C
3
Start making..
- Place the butter in the mixing jar and melt. you may skip this step if butter is softened
- Settings: Timer: 1 Minutes / Speed: 2 / Temperature : 60°C
4
- Add the sugar, vanilla extract and egg into the mixing jar.
5
- Add and weigh flour, salt, cocoa powder, baking soda and powder to a sifter into the mixing jar. Sift gradually over the wet ingredients to mix.
- Settings: Timer: 20 Seconds / Speed: 6
6
- Add the chocolate chips and use a spatula to incorporate or settings: Timer: 20 Seconds / Speed: 2
- Then chill in the freezer for 10 minutes while the oven pre-heating at 190°C.
7
- Form the dough into small balls (heaping 1 tablespoon) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.
- Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
8
- Sprinkle crushed candy cane on the cookies.
9
- Bake for 12 minutes – the edges should start to dry but the tops will still be slightly soft looking.
10
- Transfer to a cooling rack to rest until completely cooled.
- Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
AuthorEmilie Ying ChyiCategoryDessertsDifficultyBeginner
