ET Magazine Commack

HERE IS WHAT YOU NEED: 2 1/2 cups all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 sticks salted or unsalted butter softened 1 cup brown sugar 1 cup granulated sugar 2 eggs 2 teaspoons vanilla 3/4 cup chocolate chips – ½ cup for cookie dough and ¼ cup to melt for a garnish 2 large candy canes or 6 mini candy canes crushed 1 tablespoon granulated sugar

HERE IS HOW YOU DO IT: Preheat oven to 375° Combine, flour, cocoa powder, baking soda and salt, set aside. Cream together, butter, sugar, eggs and vanilla. Slowly add flour mixture. Add in ½ cup chocolate chips and stir. Dough may be a little sticky, wet hands before rolling or chill for 1 hour before rolling. Scoop into 2-inch balls, flatten into a disk, place on a baking sheet 2 inches apart. Bake for 10 - 12 minutes. Cool cookies completely. In a freezer grade plastic bag, crush candy canes, by rolling them over with a rolling pin. Add in sugar to the crushed peppermint and shake to combine, set aside. Melt remaining ¼ cup chocolate in the microwave for 30 seconds, stir, cook for an additional 15 seconds if needed. Stir until melted. Drizzle over cooled cookies with a fork and immediately sprinkle on peppermint sugar.

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608



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