The Perfect Cookie For Santa

I sort of feel like I have been meaning to make these cookies for weeks now. But something always came up. Store was out of bread flour. I couldn't find candy canes... anywhere (wtf?). Then, I got just plain lazy, and was side tracked by other baking requirements, such as my holiday party, etc. Then, I got sick and then I had to go away to work. So now it's December 21st and I'm JUST putting these little guys in the oven. But, they're worth the wait. Really worth the wait. They're warm, gooey and soft, with a cool tinge of peppermint. My idea of a Christmas cookie, for sure!

For chocolate chip cookie lovers that want a more seasonal twist, this cookie has it all. Dark chocolate, milk chocolate, white chocolate and candy canes combine together deliciously to create a festive, seasonal twist on a chocolate chip cookie. I mixed up my normal recipe by adapting the infamous New York Times Best Cookie Recipe, and I do have to say, I thought it was pretty good! The cookies rose a little bit more than with other recipes, making them lighter, and a wonderful combination between chewy and crispy. I'm not sure I'll go to the trouble of measuring out the two different flours and over night refrigerating every time, but I did enjoy it.


Anyway, here's the recipe, adapted from here:

Ingredients

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 - 1 1/4 tsp peppermint extract

1 c milk chocolate chips

1/2 c dark chocolate chips

1/2 c white chocolate chips

18 candy canes, finely crushed

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces and candy cane pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Eat with a cold glass of milk :)


I'm sending these cookies on over to Susan from Food Blogga, for her scrumptious holiday blog event "Eat Christmas Cookies".