Make these before Christmas, or after to use up left-over candy canes. Can be frozen 1 month after baking. Makes about 3 dozen.
Note: I tried reducing the amount of sugar, making them with only 1/2 cup brown sugar but the cookies were just "okay," so use the full 3/4 cup.
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup packed brown sugar
- 1/2 tsp pure vanilla extract
- 1 large beaten egg
- 1/2 cup chocolate chips
- 1/2 cup crushed candy canes
- Put candy canes in a freezer bag and crush with a mallet or wooden rolling pin.( Crush too fine and you won't get pretty red and green bits in the cookies. If the pieces are too big you might bite into a cookie and chip a tooth.) Measure out 1/2 cup. Set aside.
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk flour, baking soda, baking powder and salt.
- In a mixer, cream butter and sugars for 4 minutes.
- Add vanilla and beaten egg. Mix until smooth.
- Remove bowl from mixer.
- Fold in chocolate chips and crushed candy cane with a spatula.
- Use a small cookie scooper or a tablespoon to shape into mounds.
- Place on parchment-lined baking sheets with scooper or lightly floured hands.
- Space 3 inches apart as cookies will spread.
- Bake in batches in preheated 400 degree F oven until edges turn golden brown, about 7 minutes.
- Cool on racks.
- Will keep in cookie tin about 5 days, for longer storage, freeze in airtight container up to 1 month.
