December 14, 2012
Dark Chocolate + Candy Cane Bits Cookies
1 1/3 cup flour
1/2 cup unsalted butter at room temperature
1 cup dark brown sugar
1 egg at room temperature
1 teaspoon vanilla
1/4 teaspoon sea salt
1/2 teaspoon baking powder
5 oz semi-sweet Hershey Baking Melts OR dark chocolate disks
1/3 cup candy cane bits
Preheat oven to 350. Line 3 cookie sheets with parchment paper. Whisk together the flour, salt, and baking powder in a medium bowl. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the melts and candy cane bits. Form cookies by dropping 1 teaspoon of dough on the sheet two inches apart. Flatten slightly then bake until light brown, about 12 minutes. Let cool on wire racks.
Yield: about 2 dozen
Tip: I leave the candy canes in their plastic wrapper and whack them with a rolling pin to create the bits. Then I "unwrap" them into a bowl or measuring cup.