I think these are my very favourite cookies! They are officially on my holiday baking list every year.
Perfect Cookie Tips
- When I use the cookie scooper I like to flatten the rounds a little bit with with my hands so they are slightly more flat than they are tall.
- Sprinkle Cookies with some coarse salt while still warm if you like a touch of saltiness with your sweet.
- Don’t crowd your cookies on the pan! Allow for them to spread
- For perfectly round cookies: Place a cup or large round biscuit/cookie cutter over a warm cookie on the baking tray immediately when it comes out of the oven, then move it in a circular motion to smooth and reshape the edges – and make it perfectly round! This works because the cookie is still soft. You can also take the cookies out 2 minutes early, reshape and them put them back in the oven to finish cooking.
Ingredients
2 1/2 cups
All purpose flour
1 1/2 tsp
Baking soda
1/2 tsp
Salt
3/4 cup
Donia Farms Sea Salted Butter Softened
1 1/2 cups
Brown Sugar
1/2 cup
White granulated sugar
2
Eggs
2 tsp
Vanilla
1 cup
chocolate chips
10
Candy canes, crushed (This equals close to 3/4 cup)
Instructions
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Preheat the oven to 350. Meanwhile, prep the dry ingredients; In a medium bowl, whisk together flour, salt and baking soda. Set it aside. Next, unwrap the candy canes and place them in a large zip lock bag. Using a rolling pin or a the bottom of the pan, crush the candy canes until they are small pieces, but not dust. Set the crushed candy cane aside.
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In the bowl of stand mixer or large bowl with hand mixer, cream the butter for 1 minute. Next add in the sugars and continue to cream until light and fluffy (approximately 1 more minute)
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Add in the eggs one at a time and beat until completely combined. Then, beat in the vanilla extract.
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Add the dry mixture to the wet and mix until combined. Next add in the chocolate chips and beat until just mixed. Lastly, add in the crushed candy cane and mix until incorporated.
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Using a 2 Tbsp cookie scoop, drop large rounds to cookie sheet. Reshape and flatten slightly to make even cookies. The cookies should be slightly wider than they are tall.
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Bake at 350 for 11 minutes. The cookies should be just set. Immediately after taking them out of the oven, use a spatula or large cup to reshape the cookies so they are perfectly round. Let cookies cool on pan for 10 minutes before moving.
