Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Watch how to make this recipe.
Dark Chocolate Chunk and Candy Cane Cookies
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- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 146
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 17 mg
- Sodium
- 77 mg
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 36 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 146
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 17 mg
- Sodium
- 77 mg
Ingredients
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Directions
- 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.
