Can you believe it, Christmas is upon us
I would like to share some of my favourite recipes with you over the coming weeks
This is a great recipe to make with your kids, young or old. You can make it your own by adding some of your family’s favourite things.
Like Almond or Pecan Chocolate, replace 1 cup of Chocolate with 1 cup of chopped Roasted Salted Almond or Roasted Pecans
How about 1 cup of White Chocolate and 1 cup Dark Dark or
1 cup of White Chocolate and 1 cup of chopped dried Cranberries
The possibilities are endless, just remember to keep the ratio to 2 cups
If you just want to make Chocolate Chunk cookies you won’t be disappointed
I’m sure once you try this recipe it will become one of your family’s favourite Cookies
Enjoy
Happy Baking
CHOCOLATE CHUNK CANDY CANE COOKIES
Ingredients
· 2 cups All purpose flour
¾ teaspoons baking soda
· ½ teaspoons coarse salt
· ¾ cup ( 6oz ) salted butter - melted
· 1 cup light brown sugar, packed
· ½ cup granulated sugar
· 1 large eggs, plus 1 large egg yolk room temperature
· 2 teaspoons pure vanilla extract
· 2 cups bittersweet chocolate chopped *** I use P.C Dark Chocolate 70% cocoa solids ***
· ½ cup crushed candy canes *** I use crushed candy canes from The Bulk Barn ***
Instructions
1. Sift together A.P flour, baking soda, and salt into a medium sized bowl and set aside.
2. In the bowl of your mixer, cream together your melted butter and sugars until light and fluffy, about 3-5 minutes. Add in the egg + egg yolk , one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 4 hours, or as long as 72 hours This is an important step, as it allows the gluten in the dough to loosen up (you know how if you beat your dough too much, your cookies will be rock hard? Allowing it to rest for a period of time helps to undo some of this damage). It also helps the cookies to not spread out too much; warm dough spreads, cold dough stays in nice, uniform circles.
3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out (I usually let it just sit on my counter for an hour or two), and preheat your oven to 350 degrees F. Line your baking sheets with parchment paper . Scoop your dough out onto the sheets. I used a small ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Dip the top of the cookie ball in the candy canes Do not press the dough down - let it stay the way it is. You can sprinkle the cookies lightly with a bit of fleur de sel or sea salt if you like. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies. ** Note the cookie should be a light golden brown, remember the cookie continue to cook after you have taken them out of the oven
4. Allow the cookies to cool slightly on your baking sheet, then move them to a cooling rack to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 7 days, or freeze for up to 2 months.
