Candy Cane-Chocolate Cookies
Decadent chocolate cookies dipped in milk chocolate and sprinkled with crushed candy canes. These double chocolate cookies feature both dark and milk chocolate for an extra rich treat perfect for the holiday season.
Ingredients
- •12 oz dark chocolate (70%), chopped, divided
- •4 tbsp salted butter
- •½ cup all-purpose flour
- •2 pinches baking powder
- •½ tsp salt
- •2 large eggs
- •⅔ cup granulated sugar
- •1 tsp vanilla extract
- •8 oz milk chocolate, melted
- •½ cup crushed candy cane
Cooking Instructions
- 1.
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.
15 min
- 2.
Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
10 min
- 3.
Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
5 min
- 4.
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.
25 min
- 5.
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.
20 min