|I felt all sorts of creative taking this picture!|
Candy Cane Chocolate Chip Cookies
2 cups plus 2 Tablespoons flour (I used all-purpose flour)
1 teaspoon baking soda
1 teaspoon salt
1/2 lb (2 sticks) salted butter, at room temperature
1 cup sugar
1/2 cup firmly packed dark brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1 teaspoon water
2 cups (12 oz) semisweet chocolate chips
1 cup crushed candy canes or peppermint chips (I used candy canes I crushed in a food processor)
Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk together flour, baking soda and salt. Beat butter, sugar and brown sugar with an electric mixer on high about 1 minute. Beat in eggs, followed by vanilla and water. On low speed, mix in flour just combined. Mix in chips and crushed candy.
Using about 2 tablespoons per cookies, drop dough 3 inches apart. Bake until cookies are golden brown...about 20 minutes. Cool 5 minutes. Transfer to rack; cook completely. Repeat with remaining dough on cool sheets.
Makes about 42 cookies.