Ingredients

The following ingredients have 16 Servings
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of salt
  • ½ cup brown sugar
  • ½ cup white sugar minus 1 tablespoon
  • 1 egg
  • 1 teaspoon vanilla
  • 1/8 cup semi sweet chocolate chips
  • ½ cup butter
  • ½ cup unsweetened cocoa powder
  • ¼ cup crushed candy cane

Instruction

  • Whisk flour, baking soda, salt, cocoa powder, and keep aside.
  • In a bowl, add the butter, chocolate chips, and melt in the microwave for 20 seconds.
  • Add the white sugar, brown sugar, and egg to the butter chocolate mixture and beat well.
  • Add the flour to the wet mixture and mix until combined. Cover and place in the refrigerator for at least one hour.
  • Preheat oven to 350F/180C. Line a baking sheet with parchment paper, or use nonstick baking sheet.
  • Make 16 equal size balls from the cookie dough and place on the baking sheet. Press gently and bake on the shelf above the middle for 10 – 11 minutes.
  • Take the cookies out of the oven, and while hot sprinkle the crushed candy cane. The heat from the cookies will make the candy stick.
  • Cool on cooling rack.
  • Note: The dough might be tough when taken out of the refrigerator. If so let it sit at room temperature for 15 to 20 minutes.