Bake Time:
9-11 minYield
2 dozen cookiesRating
/rating_off.png "1 Star")
Loading...| 1/3 cup butter | |
| 1/3 cup finely chopped unsweetened chocolate (2 oz/60 g) | |
| 1 cup sugar | |
| 2 eggs, lightly beaten | |
| 1 tsp vanilla extract | |
| 3/4 cup ROGERS ALL PURPOSE FLOUR | |
| 1/4 cup cocoa | |
| 1 tsp baking powder | |
| 1/4 tsp salt | |
| 1/3 cup white chocolate chunks | |
| 3 candy canes, crushed |
These festive, fudgy chocolate cookies are studded with white chocolate chunks and sprinkled with candy canes.
| 1. | In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks. Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract. |
| 2. | In a separate bowl, whisk together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Stir in white chocolate chunks. Refrigerate at least 2 hours, or overnight. |
| 3. | Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Drop dough by heaping tablespoonfuls 2 to 3 inches apart. Bake 7 minutes, remove from oven and sprinkle with crushed candy canes. Return to oven 2-4 minutes longer, until edges are crackled and centres are just set. Remove and cool 5 minutes on baking sheet before transferring to wire racks to cool completely. |
| 4. | Bakers tip: Whenever a cookie recipe calls for melted chocolate, it is very important to 1) chill the dough for at least 2 hours to prevent flat cookies, and 2) line the baking sheets with parchment paper or they will likely stick. |
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