Dark Chocolate Dipped Candy Cane Christmas Cookies
dark chocolate cookies dipped in white chocolate and crushed candy canes
Print Recipe
Ingredients
- 3/4 Cup 1 1/2 sticks Butter
- 1 1/2 Cups packed Dark Brown Sugar
- 2 Tablespoons Water
- 2 1/4 Cups Dark Chocolate Chips
- 1/2 teaspoon Vanilla Bean Paste Vanilla Extract will work, the taste won't be quite as rich
- 2 Large Eggs
- 2 1/2 Cups Sifted All-Purpose Flour
- 1 1/4 teaspoons Baking Soda
- 1/2 teaspoon salt
For the Dip
- Ghirardelli White Chocolate Melting Wafers
- 1 Tablespoon coconut oil
Instructions
For the cookies
- Put butter, dark brown sugar, and water in a large saucepan and stir over low heat until melted.
- Add dark chocolate chips and stir until most of the chocolate chips are melted; remove from heat and continue to stir until all the chocolate is melted.
- Add 1/2 teaspoon vanilla bean paste and mix well.
- Pour the mixture into a large mixing bowl and allow to sit and cool for about 10 minutes, stirring a couple of times to help the cooling process.
- Carefully measure 2 1/2 Cups of sifted all purpose flour into a large bowl; ass in baking soda and salt; sift together.
- When the chocolate has cooled, add in the eggs one at a time, beating well between each addition.
- Reduce the mixer speed to low and add in dry ingredients; don't forget to scrape the sides and bottom!
- Chill the dough for an hour
- Pre-heat the oven to 350°F
- Roll the dough into 1/2" to 1" balls and place on a parchment lined baking sheet about 1 1/2" apart.
- Bake about 7 minutes (could be as long as 9 minutes - do NOT overbake)
For the dip
- Crush the candy canes in your favorite way - I like to give my kids a mallet and let them beat the tar out of the candy canes, it's fun, and shouldn't holiday baking be fun!?
- While the cookies are cooling, melt 2 Cups of White Chocolate Ghirardelli melts with 1 Tablespoon of coconut oil, stir frequently until melted.
- Dip half of each cookie into the white chocolate and hold above the dish for a minute to let the excess chocolate drip off, then lightly dip and roll into the crushed candy canes.
- Place the cookies onto a parchment lined cookie sheet, once the cookie sheet is full, place in the fridge or freezer for 30 minutes to firm up the melted chocolate.
Servings: 3 dozen