From the genius mind of Emelia Jackson, these are Christmas, wrapped in a neat little bow. “I am fairly partial to the chocolate + mint combo, even more partial to Christmas Peppermint Bark and even MORE partial to a double chocolate chip cookie. Put it all together and you get these festive beauties“. Give this delicious Christmas recipe a go to impress this holiday season!

Ingredients

  • 180g unsalted butter, softened
  • 110g light brown sugar
  • 125 g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 190g plain flour
  • 65g cocoa powder
  • 1 tsp bicarbonate of soda
  • 200g dark chocolate chips
  • 100g white chocolate chips
  • 4 large or 60g candy canes, chopped into small pieces

To garnish

  • 100g white chocolate, melted
  • 5 candy canes, crushed

Instructions

  1. Preheat the oven to 160 C fan forced and line two baking trays with baking paper or silicone baking mats.
  2. Cream together the butter, brown and caster sugars and egg in the bowl of a stand mixer fitted with a paddle attachment until creamy and pale in colour. Add the vanilla and salt and mix to combine.
  3. In a separate bowl, combine the plain flour, cocoa powder and bicarbonate of soda and whisk to combine. Add into the butter mixture and mix on low speed until just combined.
  4. Finally, add in the chocolate chips and chopped candy cane pieces and mix to combine.
  5. Divide into 50g balls and place onto the baking trays leaving plenty of space between for spreading. Bake the cookies for 14-15 minutes.
  6. Allow the cookies to cool before garnishing. To garnish, fill a piping bag with the white chocolate and snip a small amount form the end of the bag. Run the piping bag back and forth over the cookies and while the white chocolate is still wet, sprinkle with the extra crushed candy canes.
  7. Allow the chocolate to set completely before eating or gifting

Now that’s a Christmas Treat!

Wanting to keep the sweet, festive recipe vibe going? Try Kirsten Tibballs’ Meringue Christmas Tree recipe!