Double Chocolate Candy Cane Cookies

By Wednesday, December 18, 2013

I’m blogging CHRISTMAS RECIPES now!!!


Honestly, my blogging is so backed up (I have recipes from October that I’ve yet to share with you) I’ve had to bump everything to talk about my Christmas baking. This is all in an effort to be more timely with my posts, i.e. when my readers are planning for Thanksgiving, I’m posting Thanksgiving recipes. Which means I test a lot of recipes far in advance, but that’s okay… #bloggerproblems

I am super excited today because if you haven’t already noticed, I got a new camera!!! I bought a Canon Rebel T3 with a 50 mm 1.8 lens and am loving it so far. I have A LOT to learn, but already my food photos are looking better. I’ll probably still snap kitchen action shots with my iPhone, but will make a big effort to use my DSLR whenever possible. The shot above isn’t perfectly in focus, I know… but hopefully you’ll see progress soon!

Anyway, these COOKIES.

I’ve been making them for years, actually, but transformed them into a festive Christmas cookie with a few changes. They’re crispy on the outside and chewy on the inside and extra chocolatey. I love them and I’m not even a chocolate fan! They’re pretty too, as you can see. They were gobbled up quick at a recent party we hosted!

Double Chocolate Candy Cane Cookies


  • 3/4 cup chocolate pieces (125 g)
  • 1 1/3 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1/2 cup butter (125 g)
  • 1/3 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon peppermint extract
  • 1 large egg
  • 1 cup chocolate chips
  • 1/2 cup candy cane pieces (175 g)


  1. Preheat the oven to 325ºF. Melt the chocolate in a heatproof dish over a pan of boiling water. Put the flour, cocoa, soda and salt into a bowl. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together. Beat in the extract extract and egg, and then mix in the dry ingredients. Stir in the chocolate chips and candy cane pieces. Place on a lined baking sheet about an inch apart. Do not flatten (makes 12 large cookies or 24 small). Cook for 18 minutes or until toothpick comes out clean.


Adapted from Nigella Lawson


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