Chocolate Chip Candy Cane Cookies | Day 18
Cookie Week continues...
I'm always trying to find a good recipe for chocolate chip cookies. So today I offer you my newest recipe for this tasty cookie and one that I am quite proud of indeed. It's super crispy and very thin, but remains gooey because of the chocolate chips. I used a combination of rather large Ghirardelli Bittersweet drops and creamy Nestle white chocolate chips. There's also a delightful crunchiness from the crushed candy canes that melted and cooled in the cookies. And they also just taste really great. Another keeper, I think!
The Recipe
Ingredients
- ¾ c. butter
- 1/3 c. brown sugar
- 1 c. white sugar
- 1 egg
- 1 tsp vanilla extract
- 3 tsp baking powder
- 1½ tsp salt
- 2 c. flour
- ½ c. crushed candy cane
- 1 c. white chocolate chips
- 1 ½ c. bittersweet chocolate chips
Instructions
Preheat the oven to 400F. Cream the butter and sugars together until they are light and fluffy. Add the egg and vanilla. Blend until creamy. Stir in the salt, baking powder, and flour in two or three portions. Do this by hand if you have been using a mixer. Add a dash of milk if it is too stiff.
Add the candy cane pieces (don’t worry if you have larger pieces because it will melted in the oven), the white chocolate and the bittersweet chocolate.
Drop large spoonfuls (probably a bit less than ¼ cup) 3 inches apart on baking sheet covered with parchment paper.
Bake for 10-12 minutes. Take them out even if you don’t think they are ready yet. Cool on a rack. Makes about 24 cookies.
Download the recipe here.
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