Indulge in holiday cheer with our Gooey Chewy Double Chocolate Chip Candy Cane Cookies! A festive twist on classic cookies.
Experience the ultimate holiday indulgence with these Gooey Chewy Double Chocolate Chip Candy Cane Cookies. This festive twist on classic chocolate chip cookies combines rich chocolate flavors with the refreshing crunch of candy canes, creating a treat that’s perfect for holiday gatherings or a cozy night in. This holiday inspired recipe for Gooey Chewy Double Chocolate Chip Candy Cane Cookies from COOKINA is reminiscent of peppermint mocha cocoa. Decadently rich and a sweet mint flavor make these a holiday in your mouth!
Gooey Chewy Double Chocolate Chip Candy Cane Cookies Recipe
Gooey Chewy Double Chocolate Chip Candy Cane Cookies Ingredients:
- 1 cup (240g) salted butter, softened
- 1 cup (200g) white sugar
- 1 cup (200g) brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1 cup (180g) milk chocolate chips
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (150g) crushed candy canes or peppermint candy pieces
How to Make Gooey Chewy Double Chocolate Chip Candy Cane Cookies
- Preheat the oven to 350°F (175°C) and line a baking sheet with a COOKINA® Cuisine Reusable Baking Sheet or parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Dissolve the baking soda in hot water, then add it to the batter along with the salt.
- Gradually mix in the flour until just incorporated, then fold in the chocolate chips and crushed candy canes or peppermint candy pieces.
- Drop large spoonfuls or scoops of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake on the middle rack of the preheated oven for 10-13 minutes, or until the edges are golden.
- Allow the cookies to cool on a wire rack before serving.
Helpful Tips:
- For a more intense peppermint flavor, add 1/2 teaspoon of peppermint extract to the dough.
- Use high-quality chocolate for the best flavor and texture.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
Storage Information: Store these cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.
FAQs: Q: Can I use unsalted butter instead of salted butter? A: Yes, you can use unsalted butter. Just add a pinch of salt to the dough to compensate.
Q: Can I omit the candy canes or peppermint candy? A: Yes, if you prefer traditional double chocolate chip cookies, you can omit the candy canes or peppermint candy.
Gooey Chewy Double Chocolate Chip Candy Cane Cookies Recipe
Indulge in holiday cheer with our Gooey Chewy Double Chocolate Chip Candy Cane Cookies! A festive twist on classic cookies.
Ingredients
- 1 cup (240g) salted butter, softened at room temperature for easy mixing
- 1 cup (200g) white sugar for sweetness
- 1 cup (200g) brown sugar for a soft, chewy texture and caramel-like flavor
- 2 eggs, brought to room temperature for even mixing
- 2 teaspoons vanilla extract for a hint of warm flavor
- 3 cups (360g) all-purpose flour for structure
- 1 teaspoon baking soda for leavening
- 2 teaspoons hot water to dissolve the baking soda
- 1 cup (180g) milk chocolate chips for a creamy, sweet addition
- 1 cup (180g) semi-sweet chocolate chips for a rich, balanced flavor
- 1 cup (150g) crushed candy canes or peppermint candy pieces for a festive, minty crunch
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with a COOKINA® Cuisine Reusable Baking Sheet or parchment paper.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Dissolve the baking soda in hot water, then add it to the batter along with the salt.
- Gradually mix in the flour until just incorporated, then fold in the chocolate chips and crushed candy canes or peppermint candy pieces.
- Drop large spoonfuls or scoops of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake on the middle rack of the preheated oven for 10-13 minutes, or until the edges are golden.
- Allow the cookies to cool on a wire rack before serving.
Notes
- For a more intense peppermint flavor, add 1/2 teaspoon of peppermint extract to the dough.
- Use high-quality chocolate for the best flavor and texture.
- Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.