Start out by crushing up some candy canes, (I used about one dozen.) Then in a mixing bowl add: -250 grams of all purpose flour -2 tablespoons of unsweetened cocoa -1 teaspoon of baking soda -1/2 teaspoon of baking powder -1/2 teaspoon of salt Mix it all together, then set it aside. In a separate bowl, add: -12 tablespoons of softened unsalted butter -1/2 cup of light brown sugar (packed) -1 cup of granulated sugar Mix together on medium speed (making sure to not over mix) Then mixing in between each ingredient, add: -1 egg yolk plus 1 full egg, -2 teaspoons of vanilla extract -some red food coloring. I used 1.5 teaspoons, but amounts will differ for everyone depending on the brand you use. (You want it to be very bright red as pictured in the video.) Then slowly add in your dry ingredients a little at a time, scraping the bowl when necessary. Once it’s a dough, fold in 1 cup of white chocolate chips, and 3/4 cup of crushed candy canes. Then measure out 2 tablespoons worth of the dough and roll it into a ball. Chill them in the fridge for no less than 3 hours. Once properly chilled, bake them on a cookie sheet (lined with parchment paper) at 350 degrees for 8 to 11 minutes. When they come out of the oven, you can top them with extra chocolate chips and candy cane pieces for a more festive look (while they’re still warm) Or drizzle them with melted white chocolate, and sprinkle on some crushed candy canes once they’ve cooled. The white chocolate will harden. This recipe makes about 25 small cookies with a crispy rim, and a soft & chewy center. Enjoy💜
