This year I was so lucky to get to take part in a really fun food-blogger event called The Great Food Blogger Cookie Swap. Basically- hundreds of bloggers are all paired up with 3 other bloggers and instructed to bake a dozen cookies each and send them on their way. What that means is we get to enjoy lovely bundles of cookies made with love by some of the best foodies around. It’s a very fun event that I can’t wait to do again next year!
For my swap recipe I wanted something that was super soft and chewy to begin with so that it was sure to stay that way after a few days in the mail. I also needed something flat and stackable so I could easily pack these up. This festive and chewy cookie was perfect!
The texture is almost brownie-like with crispy edges and a chewy center. The candy cane bits add the perfect minty flavor and a bit of crunch. Not only are these easy as pie to make, but I kept a few for a week or so and I was thrilled to find them just as delicious in texture. I hope the ladies I sent these to got them and enjoyed them!!
- 1/3 cup butter (2/3 a stick)
- 1/3 cup finely chopped unsweetened chocolate (2 oz/60 g)
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 3/4 cup flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/4 tsp salt
- 3 candy canes, crushed
- In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks.
- Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract.
- In a separate bowl, whisk together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Refrigerate at least 2 hours, or overnight.
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or a silpat. Drop dough by heaping tablespoonfuls 2 to 3 inches apart.
- Bake 7 minutes, remove from oven and sprinkle with crushed candy canes.
- Return to oven 2-4 minutes longer, until edges are crackled and centres are just set.
- Remove and cool at least 5 minutes on baking sheet before transferring to wire racks to cool completely. (Cookies won't come off the sheet easily if they aren't cooled enough.)
Recipe adapted from: Foodess