Dark Chocolate Cookies with a Candy Cane Swirl
Prep time
Cook time
Total time
Recipe type: Cookie
Serves: 3 dozen cookies
For the cookies:
  • ¾ C ( 1½ Sticks) butter
  • 1½ C packed dark brown sugar
  • 2 Tbsp water
  • 2¼ C dark chocolate chips
  • ½ tsp vanilla bean paste
  • 2 eggs
  • 2½ C sifted all purpose flour
  • 1¼ tsp baking soda
  • ½ tsp salt
For the Dip
  • 1 bag white chocolate chips
  • 1 Tbsp coconut oil
  • 12 candy canes
For the Cookies:
  1. Put butter, dark brown sugar and water in a large saucepan and stir over low heat until melted.
  2. 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.
  3. Add in ½ tsp vanilla bean paste and mix well.
  4. Pour into a large mixing bowl and allow to sit and cool for about 10 minutes, stirring a couple of times to help cooling.
  5. Carefully measure 2½ C of sifted all purpose flour into a large bowl; add in baking soda and salt - sift together
  6. When the chocolate is cooler, add in one egg at a time beating each on high speed until completely blended.
  7. Reduce the mixer speed to low and add in dry ingredients, don't forget to scrape the sides and bottom, until blended.
  8. Chill the dough for about an hour - while it's chilling - unwrap the Candy Cane Kiss candies
  9. Pre-heat the oven to 350 F
  10. Roll dough into ½" to 1" balls and place on un-greased or parchment lined baking sheet about 1½" apart.
  11. Bake about 7 minutes (could be as long as 9 minutes - do NOT overbake)
For the Dip
  1. Crush 1 dozen candy canes in your most favorite way possible. Mine is to give my kids my mallett and let them beat the tar out of some candy canes, it's just fun - and shouldn't holiday baking be about fun and memories.
  2. Follow the Instructions from the Dark Chocolate Cookies with the candy cane swirl up to the baking part - bake the cookies and let them all rest and cool
  3. While the cookies are cooling, melt the bag of white chocolate chips (about 2 cups) with 1 Tbsp coconut oil (or crisco), stir frequently until melted.
  4. Dip half of each cookie into the white chocolate and hold above the dish for a minute to let the excess white chocolate drip off, then lightly dip and roll into the crushed candy canes.
  5. Place the cookies onto a parchment paper lined cookie sheet, once the cookie sheet is full - place it into the fridge or freezer for 30 minutes to firm up the cookies and chocolate
  6. Serve and bask in the ooo's - aaaah's and oh-my-word-please-I-must-have-this-recipe's
Recipe by LoveFeast Table at http://lovefeasttable.com/blog/dark-chocolate-cookies-with-a-candy-cane-swirl/