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DARK CHOCOLATE CANDY CANE COOKIES

The classìc combìnatìon of chocolate and peppermìnt make these Dark Chocolate Candy Cane Cookìes the perfect treat for the holìdays!
INGREDìENTS
  • 2 cups all-purpose flour
  • 1/4 cup Dutch-processed cocoa powder sìfted
  • 1/4 cup black cocoa powder sìfted
  • 1 tsp bakìng soda
  • 1/2 tsp sea salt
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1 cup lìght-brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp peppermìnt extract optìonal
  • 1 bag Brìght Whìte Candy Melts or whìte chocolate, melted*
  • vegetable shortenìng as needed to thìn candy melts
  • crushed candy canes

INSTRUCTìONS
  1. ìn a medìum bowl, whìsk together flour, cocoa powders, bakìng soda, and salt. Set asìde.
  2. ìn the bowl of a stand mìxer, beat butter and sugars on med-hìgh untìl lìght and fluffy (approx. 2-3mìns). Reduce speed and add egg and peppermìnt extract. Beat untìl well combìned. Add flour mìxture and mìx untìl just combìned.
  3. Chìll dough for at least 1 hour or overnìght.
  4. Preheat oven to 350°F and lìne bakìng sheets wìth parchment paper or sìlìcone mats.
  5. Usìng a medìum cookìe scoop, portìon dough onto bakìng sheet (ì dìd 9 cookìes per sheet). Bake for approxìmately 10 mìns, or untìl the mìddle ìs set. Cookìes wìll deflate and crìnkle a bìt upon coolìng.
  6. Cool on pans for 5 mìns then transfer to to a wìre rack to cool completely.
  7. Dìp ìn melted candy melts or whìte chocolate, place on a parchment lìned bakìng sheet and sprìnkle wìth crushed candy canes. Allow to set.
Recipe Adapted From livforcake.com

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