This year I am so lucky to have to take part in a food blogger really fun event called The Great Cookie Swap food Blogger. hundreds of bloggers Basically- are paired with three other bloggers and charged to bake a dozen cookies each and send them on their way. What this means is that we get to enjoy beautiful packet biscuits made with love by some of the best gourmets around. It is a very fun event I can not wait to do it again next year!
For my recipe exchange I wanted something that was super soft and soft to start so that it was safe to stay a few days in the mail. I also need something flat and stackable so that I can easily pack these up. This festive and chewy cookie was perfect!
The texture is almost brownie-like with crispy edges and soft center. candy cane bits add the perfect minty flavor and a little crunch. Not only are these easy as pie to do, but I kept a little for a week and I am very happy to find the equally delicious in texture. I hope the ladies I've sent them and taste them !!
- ⅓ cup butter (2/3 a stick)
- ⅓ cup unsweetened chocolate, finely chopped (2 oz / 60 g)
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- ¾ cup flour
- ¼ cup cocoa
- 1 Hot tea powder
- ¼ teaspoon salt
- 3 candy canes, crushed
- in a bowl in the microwave, mix the butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again for 30 seconds until the chocolate has melted most of the time. Stir to melt the remaining pieces.
- Transfer to a large bowl, mix sugar, eggs and vanilla extract.
- In another bowl, combine flour, cocoa, baking powder and salt. Sprinkle the flour mixture over the chocolate mixture and mix well. Refrigerate at least 2 hours or overnight.
- Preheat oven to 350 degrees. Line 2 large baking sheets with paper or parchment silpat. Drop dough by tablespoonfuls attic of 2 to 3 inches.
- Cook for 7 minutes, remove from oven and sprinkle with crushed candy canes.
- Return to oven 2-4 minutes, until the edges are cracked and centers are simply fixed.
- Remove and cool for at least 5 minutes on the baking sheet before transferring to wire racks to cool completely. (Cookies will not come off the sheet easily if they are not cooled sufficiently.)
recipe adapted from: Foodess
