I am thrilled to be a part of the Great Food Blogger Cookie Swap for the second year in a row. This year I decided to make something that screamed “holiday” to me – chocolate and candy canes. The reason chocolate and candy canes make me think of Christmas is because that is what most people find in their stockings on Christmas morning. If it’s good enough for Santa to bring, it’s good enough for me to bake. Everyone in my family loves this combination so I had hoped that the fabulous people I was shipping them to would feel the same way.
Double Chocolate Candy Cane Cookies
2 1/4 cups all-purpose flour
1/3 cup Hershey’s cocoa
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 12 ounce package of dark chocolate chips
1 cup crushed candy canes
Heat oven to 375°F.
Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed until creamy. Add eggs and beat well. In a separate bowl, stir together flour, cocoa, baking soda, cinnamon, and salt. Gradually add dry mixture to wet ingredients, beating well. Stir in chocolate chips until mixed well. Fold in crushed candy canes. Drop by teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Makes about 5 dozen cookies.
My girls had the best time helping me whip up these cookies for the cookie swap. My kids love to be in the kitchen with me more than anything else, and I enjoy having them by my side, learning and having fun.
In the end, I think the three of us came up with a delicious cookie. Luckily, I made five dozen cookies. That means that three dozen were shipped out, and two dozen were all for us!