Best Dark Chocolate Candy Cane Cookies Recipes

Dark Chocolate Chunk and Candy Cane Cookies image

Provided by Katie Lee Biegel

Categories dessert

Time 35m

Yield 36 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
2/3 cup packed dark brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces dark chocolate, coarsely chopped
1 cup candy canes, coarsely chopped

Steps:

Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
in the chocolate and candy canes with a wooden spoon.
Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.

Dark Chocolate Candy Cane Cookies image

Number Of Ingredients 13

2 cups all purpose flour
1/4 cup dutch-processed cocoa powder, sifted
1/4 cup black cocoa powder, sifeted
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 cup light-brown sugar, packed
2 large eggs, room temperature
1 teaspoon peppermint extract
1 bag Bright White Candy Melts (1 bag) or white chocolate, melted*
1 vegetable shortening as needed to thin candy melts
1 crushed candy canes

Steps:

*TIPS* FOR MAKING THESE DARK CHOCOLATE CANDY CANE COOKIES Black cocoa powder is not critical, but I highly recommend it for that nice Oreo-like color (and flavour). You can use Dutch-processed instead, but it will affect the color of the cookies. Ideally use Bright White candy melts for dipping. You can use white chocolate if you prefer, but the color will be a bit yellow. Read this post for tips on how best to melt the candy melts for dipping. I chopped up some whole candy canes, but you can use store-bought crushed candy canes to save some time.
In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
Chill dough for at least 1 hour or overnight.
Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.