Ingredients
The following ingredients have 18 Servings
- 14.42 ounces all-purpose flour ((408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10%protein) flour)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 7.62 ounces light brown sugar ((216g or about 1 cup + 2 tablespoons))
- 5.93 ounces granulated sugar ((168g or 3/4cup + 2 tablespoons))
- 1 cup unsalted butter (melted & cooled (2 sticks))
- 1 large egg
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3 ounces unsweetened chocolate (melted)
- 12 ounces white chocolate chips
- 2/3 cup heavy cream
- 1 tablespoon corn syrup
- 1/2 teaspoon peppermint extract
- 1 cup candy canes (finely crushed)
Instruction
- In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and 2 teaspoons vanilla, and beat until well combined.
- Beat flour mixture into wet mixture until combined. Stir in cocoa powder and melted chocolate until combined.
- Using a small ice cream scoop (about 2 teaspoons), ball up dough. Place on lined baking sheets (parchment, wax, or silpats), cover dough with plastic wrap, and refrigerate 2-3 hours, or overnight, or up to 2-3 days.
- Preheat oven to 325 degrees F. Bake cookies in batches about 13-16 minutes or until slightly browned around edges.
- Meanwhile, place white chocolate, heavy cream, corn syrup, and peppermint extract in microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, until smooth. Cool slightly then stir in half of crushed candy canes. Spread ganache between two cookies. If filling seems a little thin and runny, refrigerate until thicker consistency.
- Roll cookies in remaining half cup of crushed candy canes.
