happy holidays!!!!

here’s a great peppermint chocolate chip cookie recipe to give you a break from all the shopping.

when you make these cookies you are going to be the star everywhere you take them. these cookies are a.m.a.z.i.n.g. … seriously. go right now to your kitchen and preheat your oven. they are that good.

measure flour and sift in a large bowl.

add baking soda and salt to the flour.

cream butter until fluffy.

add brown sugar and granulated sugar!

almost cookie dough…

add flour slowly

weigh your chocolate chips.

mmm!

put candy canes in food processor and pulse a few times.

add candy canes to cookie dough.

i use a tablespoon to make the cookie dough balls. you can use a small sized ice cream scoop. or a large one but the baking time will be different.

sprinkle with sea salt!

i wish you could SMELL this!!

and here i went crazy and started to take a million pictures. i love the santa.

recipe and directions are below!

peppermint chocolate chip cookies

ingredients:

6 oz semisweet chocolate chips
6 candy canes
1/4 cup granulated sugar
1/2 cup light brown sugar, tightly packed
1 large egg, room temperature {sitting on the counter for 30-50 minutes approx.}
2 tsps vanilla extract
1 stick {8 tbsps} unsalted butter, room temperature {cold to the touch and not melted; sitting on the counter for 30-50 minutes approx.}
1 1/4 cup all purpose flour, sifted
1/4 tsp sea salt, and more to sprinkle cookie dough balls
1/2 tsp baking soda

yields about 28 cookies

directions:

preheat oven to 375F.

measure flour and sift. add salt baking soda and mix well.

cream butter in medium-high speed until fluffy {2 minutes}. add sugars and mix well.

reduce speed to medium and add egg and vanilla. make sure to scrape the sides and bottom of mixing bowl so everything is mixed well.

reduce speed to low and add flour slowly until combined. don’t over mix.

add chocolate chips and mix with a rubber or wooden spatula.

in a food processor grind candy canes until they are powder. well, you’ll have chunks, but that’s the idea :) add candy canes to cookie dough.

spoon cookie dough with a tablespoon and release dough with the help of a teaspoon onto a cookie sheet. i could fit 12 cookies in mine {about 2-3 inches apart}. sprinkle with sea salt.

bake for 8-10 minutes rotating cookie sheet half way through. yes. you have to rotate it because it makes a huge difference.

let cookies cool a minute and transfer to a cooling rack to cool even more. then you’ll have the chewiest cookies you ever did eat ;)

repeat the steps above until you are out of cookie dough!

***note*** if using a large ice cream scoop, bake for 10-12 minutes. if you have a thin cookie sheet turn down oven temperature to 350F or bake for less time. If the cookie dough it’s too soft, put it in the fridge for 15-30 minutes and start baking away! you may make this recipe without the peppermint and watch everybody drool ;)

have a great holiday season!

love,

carolina

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