I don’t observe Christmas, but I really adore candy canes! 😀
Imagine yourself on your time off from work…
You are comfortably sitting in front of the laptop – planning to catch up with blogging. Then your boss called you to say that you need to come to the office for an urgent matter. As a nearly good staff, you said ‘okay’. (And your ‘me-time’ day is ruined.)
When you come back home, you checked your cookie dough if it’s ready for the oven.
You thought that it’s ready because you’ve let it sit in the fridge for 5 hours. You touched it and you felt that the dough is still soft, thinking you should have mixed the dough last night. Meaning, you’re not 100% sure that it’s ready. Regardless, you still started baking them.
So, do you have those days that you wanted to make something and you are secretly hoping that you’ll get the same result with the source recipe? Even planned how to take photos of your supposed to be pretty cookies? Then it turned out not as what you expected? And you sliced the candy canes instead of crushing them because you can’t even manage to crush them. 😐
You tried setting up for the photos and after minutes of trying different props (because you want your photos to look good) still, you can’t seem to figure out the right thing? And you think the light has something to do with not getting good photos? And you get tired and decided to take I-don’t-care-how-it-will-look-like photo? Then, you gave up!
The instruction said that it can be refrigerated for at least two hours or overnight. So I thought the dough was ready. I know you’d do better. 😀
Chocolate Candy Cane Cookies
- 1/3 cup butter
- 1/3 cup unsweetened chocolate, finely chopped
- 1 cup white sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup white chocolate chips
- 3 candy canes, crushed
- In a large bowl, combine butter and chocolate. Microwave on low for 1-2 minutes or until melted, checking and stirring every after 15 seconds interval. Let cool down a bit.
- When the chocolate has cooled down, add sugar, eggs and vanilla. Stir to combine.
- In another bowl, mix flour, cocoa powder, baking powder, salt and chocolate chips. Add this mixture to the chocolate mixture and mix until incorporated.
- Keep in the fridge for about 1 hour, until firm, or up to overnight.
- Preheat the oven to 350 F. Prepare baking sheets lined with parchment paper.
- Scoop out about 1 tbsp of cookie dough, form into balls and place them on the prepared parchment-lined baking sheets, keeping 2 inches apart from each other. Flatten the dough slightly and lightly press crushed/chopped candy canes on top.
- Bake for 9-12 minutes or.
- Remove from the oven and leave cookies on baking sheet for 2 minutes and transfer to a cooling rack to continue cooling.
Source recipe: Foodess
Regardless of the not-what-I-expected look of the cookies, they are still super yummy – soft and very chocolatey. I would definitely make this again and I will see what happens the second time around. 🙂
I love cookies with a glass of milk. But I also love them with a cup of tea. I am bringing these cookies over Justine’s Tea Time. I hope she (and the crowd) will love these.