Description
Bite sized chocolate cookies topped with candy canes
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 cups bittersweet chocolate chips (I used semisweet)
- 1 stick unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs
- 6 tbsp heavy cream
- 8 candy canes, smashed (approximately 3/4 cup)
Instructions
- Preheat oven to 350F. Line baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
- Melt 1/2 cup of chocolate chips in the microwave in a glass bowl. Set aside to cool slightly. In a large mixing bowl, beat the butter and sugar until light and fluffy (approximately 3 minutes). Beat in the eggs, one at a time. Reduce mixer speed to low and add the melted chocolate and the flour mixture. Mix just until incorporated. Stir 3/4 cup chocolate chips into the batter.
- Drop rounded teaspoons (these are small cookies!) onto the prepared baking sheets, 2 inches apart. Bake, rotating the position of the pans halfway through, until cookies are puffed and set (8-10 minutes). Allow cookies to cool on sheet for 2 minutes before transferring to a wire rack to cool completely.
- In a medium-sized microwave-safe bowl, heat heavy cream until simmering (about 30 seconds). Add the remaining 3/4 cup chocolate chips to the cream and allow it to sit for 1 minute. Stir until smooth. Using a spoon, top each cookie with a bit of chocolate and crushed candy canes. Refrigerate cookies until set (about 20 minutes).
- *Cookies can be stored at room temperature in an airtight container for up to two weeks
Notes
from Women’s Day December 2011
- Prep Time: 20 mins
- Cook Time: 60 mins