Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups white flour
- 3/4 cup dark chocolate cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 cup dark chocolate chips
- 1 cup white chocolate chips
- 2 tbsps coconut oil
- 6 candy canes
Instructions
- Pre-heat oven to 350°F
- Add butter to the bowl of an electric mixer, mix
- Add white and brown sugar, cream together for 2-3 minutes until smooth and fluffy
- Add eggs 1 at a time
- Add vanilla extract
- In a medium sized bowl, whisk together flour, cocoa powder, salt and baking soda
- Slowly add the dry ingredient mixture to the wet ingredients, mix until fully combined
- Fold in chocolate chips
- Line a baking sheet with parchment paper
- Scoop cookies into golf ball sized balls and place them on the baking sheet
- Bake cookies for 10-12 minutes
- Allow to cool
- Melt white chocolate and coconut oil in a heavy bottomed sauce pan over low heat until fully melted, stirring as needed
- Crush the candy canes into small pieces (put them in a plastic bag, cover bag with a dish towel, use a rolling pin to crush the candy canes)
- Dip a cookie into the white chocolate so it is 1/2 coated, place back on the baking sheet with parchment paper, sprinkle with crushed candy cane
- Repeat with each cookie, allow to harden