Chocolate Cookies


When a soft, fudgy cookie meets crunchy candy cane shards, it’s a match made in heaven.



  • 6.75 ounces white whole-wheat flour (about 1 1/2 cups)
  • 5 tablespoons unsweetened cocoa, sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 7 tablespoons unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 ounces peppermint candy cane, lightly crushed

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt in a bowl, stirring with a whisk.

Step 3

Place sugar and butter in a bowl. Beat with a mixer at medium speed until well combined (about 3 minutes). Add vanilla and egg, beating until well combined. Add flour mixture; beat at low speed just until combined. Shape dough into 24 balls; place 2 inches apart on 2 baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Mound a generous 1/4 teaspoon crushed peppermint in center of each cookie. Bake at 350° for 7 minutes. Cool completely on pans.

Step 4

Bake a Second Batch

Step 5

No problems doubling—or even tripling—the dough for these cookies in a large bowl.

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