Name: Candy Cane Chocolate Cookies
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 10 servings
Ingredients: 112 g unsalted butter, softened; 120 g sugar; 1 large egg; 170 g all-purpose-flour; 32 g cocoa powder; ¼ tsp salt; ½ tsp vanilla extract; ½ tsp baking soda; ¼ tsp baking powder; 40 g dark , bittersweet or semisweet chocolate chips; 1 candy cane , finely crushed; dark , bittersweet o semisweet chocolate chips

AuthorEmilie Ying ChyiCategoryDessertsDifficultyBeginner

Yields10 Servings

Prep Time10 minsCook Time13 minsTotal Time23 mins

INGREDIENTS:

112 g unsalted butter, softened

120 g sugar

1 large egg

170 g all-purpose-flour

32 g cocoa powder

¼ tsp salt

½ tsp vanilla extract

½ tsp baking soda

¼ tsp baking powder

40 g dark , bittersweet or semisweet chocolate chips

Ganish

1 candy cane , finely crushed

dark , bittersweet o semisweet chocolate chips

COOKING METHODS:

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..

- Prepare a large baking tray with greaseproof paper.
Settings: Temperature: 190°C

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

- Add the sugar, vanilla extract and egg into the mixing jar.

- 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

- 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.

- 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).

- Sprinkle crushed candy cane on the cookies.

- Bake for 12 minutes – the edges should start to dry but the tops will still be slightly soft looking.

- 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

Amount per serving
Calories210

% Daily Value *
Total Fat 10g13%
Saturated Fat 6g30%
Cholesterol 0mg
Total Carbohydrate 29g11%
Dietary Fiber 1.7g7%
Total Sugars 17g
Protein 2.3g

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