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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 2 teaspoons pure vanilla extract - 2 ½ cups all-purpose flour - ¾ cup unsweetened dark cocoa powder - 1 teaspoon baking soda - ½ teaspoon fine sea salt - 1 cup semi-sweet dark chocolate chips - ½ cup crushed candy canes - Optional: powdered sugar for dusting Accurate measuring matters. It ensures that your cookies turn out just right. If you use too much flour, your cookies can be dry. If you use too little, they may spread too much. Here are some tips to keep in mind: - Use the right tools: A dry measuring cup works best for flour and sugar. A liquid measuring cup is perfect for liquids like eggs and vanilla. - Spoon and level: For flour, spoon it into the cup and level it off with a knife. This method prevents packing, which can lead to too much flour. - Check your scales: If using a kitchen scale, make sure it is calibrated. - If you mess up: If your dough feels off, trust your gut. You can add a bit more flour if it seems too sticky. If it feels dry, add a splash of milk or an egg. This ensures your Dark Chocolate Candy Cane Cookies come out perfectly every time! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This helps cookies bake evenly. 2. Line a baking sheet with parchment paper. This makes removing cookies easy. 3. In a large bowl, cream 1 cup of softened butter with 1 cup of granulated sugar and 1 cup of brown sugar. Mix until light and fluffy, about 2-3 minutes. 1. Add 2 large eggs to the butter-sugar mix. Beat well after each egg. 2. Pour in 2 teaspoons of pure vanilla extract and mix until combined. 3. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, ¾ cup of unsweetened dark cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of fine sea salt. 4. Gradually combine the dry mix into the wet mix. Stir gently to avoid overworking the dough. 5. Carefully fold in 1 cup of semi-sweet dark chocolate chips and ½ cup of crushed candy canes. Make sure they are even throughout the dough. 1. Use a tablespoon or cookie scoop to portion the dough. Roll each portion into a smooth ball. 2. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. 3. Lightly flatten each ball with your hand or the bottom of a glass. This helps keep them chewy. 4. Bake for 10-12 minutes. Look for firm edges and soft centers for the best texture. 5. Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. This keeps their centers soft. To get that perfect texture and chewiness in your Dark Chocolate Candy Cane Cookies, follow these steps: - Cream the butter and sugars well. This helps to trap air, making your cookies light. - Don’t overmix the dough. Mix just until combined. This keeps cookies tender. - Chill the dough for about 30 minutes if it feels too soft. This helps shape the cookies better. If you want to save some dough for later, you can store it in the fridge. Wrap it tightly in plastic wrap. It can last for about a week. You can also freeze it. Just roll the dough into balls and place them in a freezer bag. They can stay good for up to three months. When you’re ready to bake, just add a couple of minutes to the baking time. To make your cookies even better, think about adding some spices or extracts. A dash of cinnamon or peppermint can boost the flavor. You can also try almond extract for a unique twist. Customizing cookie size is easy. If you want bigger cookies, use a larger scoop. For smaller bites, just use a teaspoon. You can even shape them into festive forms, like hearts or stars, for fun! Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the texture. Use Quality Chocolate: Opt for high-quality dark chocolate chips for a richer flavor. The better the chocolate, the tastier your cookies will be. Crushed Candy Canes: For a more intense peppermint flavor, crush the candy canes just before adding them to the dough to keep them fresh and aromatic. Store Properly: Keep your cookies in an airtight container at room temperature for up to a week to maintain their chewy texture and flavor. {{image_4}} You can make these cookies fit different diets. For gluten-free options, swap all-purpose flour with a gluten-free blend. Many brands work well in baking. Just make sure it has a binding agent, like xanthan gum. This will keep your cookies soft and chewy. If you want vegan substitutions, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. To make one flax egg, mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Feel free to get creative with flavors! You can swap dark chocolate for milk chocolate or white chocolate. Each choice gives a different taste. Milk chocolate adds sweetness, while white chocolate brings creaminess. You can also add unique mix-ins. Try using chopped nuts, like walnuts or pecans, for extra crunch. You might even want to toss in more candy canes or seasonal sprinkles. These little changes can make your cookies stand out! To keep your Dark Chocolate Candy Cane Cookies fresh, store them in an airtight container. This helps maintain their softness. You can also layer the cookies with parchment paper to prevent sticking. At room temperature, these cookies last about a week. If you want to keep them longer, refrigerate them. In the fridge, they can last up to two weeks. Freezing is a great option if you want to save some cookies for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for a few hours until they are solid. After they are frozen, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you are ready to enjoy them, thaw the cookies at room temperature. This keeps their texture nice and soft. Enjoy your delicious cookies anytime! Can I use milk chocolate instead of dark chocolate? Yes, you can use milk chocolate. It will make the cookies sweeter. The texture may change slightly, but the result will still be tasty. If you love milk chocolate, go for it! How do I know when the cookies are done baking? Look for firm edges with soft centers. The cookies should feel set but still a bit soft. They will continue to cook as they cool. Trust your instincts and keep an eye on them! Why are my cookies spreading too much? If your cookies spread too much, check your butter. It should be softened but not melted. Also, make sure you measured the flour correctly. Too little flour can lead to flat cookies. What can I do if my cookies are too dry? If your cookies are too dry, try adding a little more butter or a splash of milk to the dough. You can also underbake them slightly next time for a softer texture. A little tweak can make a big difference! You now have all the tools to make perfect cookies. We've covered ingredients, measurement tips, and step-by-step instructions. Remember, small changes can make a big difference in flavor and texture. Try variations to fit your needs, whether gluten-free or vegan. Store your cookies properly to keep them fresh. With these tips, your baking skills will shine. Enjoy sharing these delicious cookies with friends and family. Happy baking!

Dark Chocolate Candy Cane Cookies

Deliciously chewy cookies with dark chocolate and festive candy cane bits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed tightly
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2.5 cups all-purpose flour
  • 0.75 cup unsweetened dark cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon fine sea salt
  • 1 cup semi-sweet dark chocolate chips
  • 0.5 cup crushed candy canes (approximately 2-3 candy canes)
  • optional powdered sugar for a light dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper, ensuring easy removal of cookies later.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
  • Add the eggs to the mixture one by one, beating well after each addition to ensure they are fully incorporated. Pour in the vanilla extract and mix until combined.
  • In a separate medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and fine sea salt until evenly blended. Gradually incorporate the dry mixture into the wet ingredients, mixing gently until just combined to prevent overworking the dough.
  • Carefully fold in the dark chocolate chips and crushed candy canes using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
  • Using a tablespoon or a cookie scoop, portion out the cookie dough and roll each portion into a smooth ball. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
  • Lightly flatten each cookie ball with the palm of your hand or the bottom of a glass. This will give you a thicker, chewy cookie that still retains its shape while baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers remain soft and slightly underbaked for that chewy texture.
  • Allow the cookies to cool on the baking sheet for 5 minutes, then gently transfer them to a wire rack to cool completely, ensuring they maintain their soft center.
  • If desired, dust the cooled cookies with powdered sugar for a festive appearance before serving, adding a delightful touch of sweetness.

Notes

Arrange the cookies on a festive plate, and consider pairing them with a warm cup of hot cocoa for an extra cozy experience!
Keyword candy cane, chocolate, cookies, holiday