Christmas Cookie #5: Candy Cane Chocolate Chip

Milk and Cookies

Milk and Cookies

My son is pretty much a traditionalist when it comes to food.  He prefers simple meals with basic ingredients and no creative spin.  An ideal Italian dish for him would be plain pasta in tomato sauce with added meat – preferably beef.  A grated cheese topping is about as adventuresome as he ever gets.  I once tried to serve him Tofu lasagna.  One bite later and my boundary-stretching experiment ended badly. Given his appetite for normality, it’s not all that surprising that his cookie of choice is chocolate chip.  Dynamic Me, once infused oatmeal into my chocolate chip cookie recipe and I received another youthful rebellion (when will I learn that K.I.S.S. mantra to ‘keep it simple, stupid’ ?).  Undaunted, I pressed foolishly on, but was intuitively self-skeptical when I recently decided to bake his favourite cookie using a regular recipe with a definitive Christmas twist.  At the Bulk Food Store (one of my new favourite hang outs), I noticed the cutest mini candy baking chips in seasonal green, red, and white.  I honestly had no idea what I was going to do with them, but they were just SO cute I knew I would find a proper home for them somewhere in my holiday baking.  My son (a.k.a. Non-Adventure Boy) really likes candy canes, so I thought it “might” be a safe bet to add my purchase to his favourite cookie.  Like plus like should equal more like, right? My result: FINALLY sweet success!  It was a triumphant kitchen moment of personal breakthrough as my son consumed a never-before-ingested item and proclaimed it to be “Very good”.  Although not overly fancy, the beauty of these cookies is how they satisfying taste and look perfectly dressed in holiday red, green, and white.

Ingredients

2 2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup firmly packed brown sugar

2 large eggs

2 teaspoons caramel vanilla

1 1/2 cups mini semi-sweet chocolate chips

1/2 cup mini candy (red, green, white) chips

1/2 cup crushed candy cane

Yield 4 dozen – about 3″ diameter in size

**NOTE** adapted from Williams-Sonoma Cookies Cookbook

Pre-heat oven to 350

line 2 cookie sheets with parchment paper

Directions

– sift flour, baking powder, baking soda, and salt onto a sheet of wax paper – and set aside

– in a large bowl using electric mixer or stand mixer – cream butter on high until fluffy and pale yellow

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NOTE- sorry for my bad photo’s I was having a camera issue!!

– add the white sugar and the brown sugar and beat until mixture is no longer gritty

– add eggs and vanilla

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– scrape down sides of bowl as needed

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– add flour mixture to butter mixture and mix on low speed until blended

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– add the chocolate chips, candy chips, and crushed candy cane and mix with a wooden spoon until blended

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– using a cookie scoop shape dough into balls and drop onto baking sheet/space cookies about 2″ apart and alternate rows

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– bake the cookies until golden brown around the edges about 10-12min

– let cookies cool on cookie sheet for about 10min

– transfer cookies to wire rack to cool

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I have baked countless chocolate chip cookies over the years including those from scratch, cheater mixes, and that delightful Pillsbury dough boy.  I have to say this recipe is easy, quick and the completed cookies are simply delicious.  Trust me, this cookie will not disappoint, so make sure you leave a few for Santa.

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3 thoughts on “Christmas Cookie #5: Candy Cane Chocolate Chip

  1. These look amazing! I have a question…you say to add white sugar but there is no white sugar in your list of ingredients??

  2. Pingback: Holiday Tips #1: Candy Cane Cookies in 5 Easy Steps - Lez Get Real

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