Donna Hay's Chocolate Candy Cane Cookies
Over a year ago
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Ingredients
- 400g dark chocolate
- 110g butter softened and chopped
- 175g brown sugar
- 1 medium egg
- 1tsp vanilla extract
- 150g plain flour sifted
- 25g cocoa powder sifted
- ½tsp bicarbonate of soda
- 120g candy canes, chopped
Accompaniment
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Description
Fudgey chocolate and crunchy candy pieces combine in a cookie made for dunking in a glass of milk.
Method
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1
Preheat the oven to 180C/ 160C fan/gas 4. Place 120g of the chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Roughly chop the remaining 280g chocolate. Set both aside.
Place the butter and sugar in the bowl of an electric mixer and beat for 7-10 minutes or until light and creamy. Add the egg and vanilla and beat until well combined. Add the flour, cocoa, bicarbonate of soda and melted chocolate and beat until just combined.
Fold through the reserved chopped chocolate. Roll tablespoonfuls of the mixture into rounds. Place on baking trays lined with nonstick baking paper, allowing room for the cookies to spread, and flatten slightly.
Press the chopped candy canes into the tops of the cookies and bake for 10-12 minutes or until the edges are firm. Allow to cool on the trays.
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