Dark Chocolate Candy Cane Cookies Food

DARK CHOCOLATE CANDY CANE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa powders, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add egg and peppermint extract. Beat until well combined. Add flour mixture and mix until just combined.
• Chill dough for at least 1 hour or overnight.
• Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
• Using a medium cookie scoop, portion dough onto baking sheet (I did 9 cookies per sheet). Bake for approximately 10 mins, or until the middle is set. Cookies will deflate and crinkle a bit upon cooling.
• Cool on pans for 5 mins then transfer to to a wire rack to cool completely.
• Dip in melted candy melts or white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Allow to set.

DARK CHOCOLATE CHUNK AND CANDY CANE COOKIES

Steps:

• Preheat oven to 375 degrees F. Position a rack in the middle of the oven. Grease two cookie sheets, or line with parchment paper.
• In a medium bowl, sift together the flour, baking soda, baking powder, and salt.
• In a large bowl, using a handheld electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time beating until incorporated. Beat in the vanilla. Mix in the dry ingredients with the mixer on low speed until just combined. Stir
• in the chocolate and candy canes with a wooden spoon.
• Scoop by the heaping tablespoonful onto the cookie sheets. Bake until golden and chewy, 12 to 15 minutes. Transfer the cookies to a rack to cool. Store in an airtight container.

CHOCOLATE CANDY CANE COOKIES

Steps:

• Heat oven to 350ºF.
• Beat first 4 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in melted chocolate. (Dough will be stiff.)
• Roll tablespoonfuls of dough into 52 balls; roll each into 3-inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.
• Bake 10 to 12 min. or until puffed and set; cool 5 min. on baking sheets. Remove to wire racks; cool completely. Melt white chocolate; drizzle over cookies. Sprinkle with crushed candy. Let stand until chocolate is firm.

DARK CHOCOLATE CANDY CANE COOKIES

Steps:

• Pre-heat oven to 350°F
• Add butter to the bowl of an electric mixer, mix
• Add white and brown sugar, cream together for 2-3 minutes until smooth and fluffy
• Add eggs 1 at a time
• Add vanilla extract
• In a medium sized bowl, whisk together flour, cocoa powder, salt and baking soda
• Slowly add the dry ingredient mixture to the wet ingredients, mix until fully combined
• Fold in chocolate chips
• Line a baking sheet with parchment paper
• Scoop cookies into golf ball sized balls and place them on the baking sheet
• Bake cookies for 10-12 minutes
• Allow to cool
• Melt white chocolate and coconut oil in a heavy bottomed sauce pan over low heat until fully melted, stirring as needed
• Crush the candy canes into small pieces (put them in a plastic bag, cover bag with a dish towel, use a rolling pin to crush the candy canes)
• Dip a cookie into the white chocolate so it is 1/2 coated, place back on the baking sheet with parchment paper, sprinkle with crushed candy cane
• Repeat with each cookie, allow to harden

CHOCOLATE CANDY CANE COOKIES

Steps:

• Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours.
• While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside.
• Preheat the oven to 375 degrees F.
• Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely.
• Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green.
• Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side.

TRIPLE CHOCOLATE CANDY CANE COOKIES

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cocoa, salt and baking soda; gradually beat into creamed mixture., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten to 2-in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Cool on pans 5 minutes. Remove to wire racks to cool completely., In a microwave, melt white chocolate with 1 teaspoon oil; stir until smooth. Drizzle over cookies. Repeat with semisweet chocolate and remaining oil. Sprinkle tops with crushed candy canes; let stand until set.

CHOCOLATE CANDY CANE COOKIES

Steps:

• Melt the butter and chocolate together and mix thoroughly and set to the side to cool. You can do this in a microwave safe bowl for 3 minutes on high, or in a pan over low heat on the stovetop.
• In a large bowl, combine the sugar and eggs. Beat the mixture until it's a uniform pale yellow color.
• Add the baking soda and salt. Mix them in well. Mix in the corn syrup, water and vanilla.
• Cup your hands around the bowl with the butter and chocolate. If it's cool enough to handle comfortably, add to your bowl now and mix it inches If not, let it cool a bit more then add it.
• Add half the flour to your bowl and mix it inches Then add the remaining flour and mix thoroughly.
• Give the bowl a final stir by hand, cover it with plastic wrap and let it rest on the counter while you spray your cookie sheets with Pam and crush your candy canes. .
• Measure out a quarter cup of crushed candy canes and place them in a small bowl. Add the quarter cup sugar and mix with a fork. The goal is to get equal amounts of both on the dough balls that you will make.
• Roll the dough into 1" diameter balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately and place the bowl in the refrigerator.
• Roll the dough balls in the topping and place on a greased cookie sheet, 12 balls to a standard sheet. Flatten slightly with a metal spatula or your clean hand.
• Bake at 350 for 8-10 minutes. Cool on the cookie sheet for a minute and then remove to a wire rack to cool completely. If you leave them on the sheet longer than that they will stick!

CANDY CANE–-CHOCOLATE COOKIES

Steps:

• Melt 7 oz dark chocolate and butter in a double boiler or in a metal bowl set over a saucepan of barely simmering water. Let cool. Mix flour, baking powder, and salt in a bowl. Set aside.
• Beat eggs, sugar, and vanilla until light and fluffy, about 8-10 minutes.
• Stir in reserved dark chocolate mixture and remaining 5 oz dark chocolate. Add flour mixture and stir until smooth.
• Let mixture rest 15 minutes. Meanwhile, preheat oven to 350°. Place rounded tablespoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between cookies. Bake for 8-10 minutes. Let cool.
• Dip cookies in milk chocolate and then in crushed candy cane (or sprinkle candy cane on top). Place cookies on a wire rack to harden.