Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened (1 stick)
- ½ cup sugar
- ⅓ cup light brown sugar, packed firmly
- 1 ½ tsp vanilla extract
- 1 large egg
Dry Ingredients
- 1 ½ cups all-purpose flour (204 g)
- ½ tsp sea salt
- ½ tsp baking soda
Add-ins
- ¾ cup white chocolate chips
- ¾ cup dark or regular chocolate chips
- 5 candy canes, crushed into fine pieces (about ¼ cup plus 1 tablespoon)
Instructions
- Cream Butter and Sugars: Using a hand or standing mixer, cream the softened butter, sugar, and brown sugar together until light and creamy, mixing for at least 3-4 minutes. This step is important for proper texture. Next, add the vanilla extract and egg. Beat just until combined, about 20 seconds, to avoid making the dough stiff.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, sea salt, and baking soda thoroughly to ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the creamed wet mixture and mix until just combined without overmixing to keep cookies tender.
- Add Chocolate Chips and Candy Canes: Gently fold in both types of chocolate chips and the crushed candy canes evenly throughout the dough.
- Chill the Dough: Seal the dough tightly and chill in the refrigerator for 30-60 minutes. The dough can be chilled up to 3 days in advance. If chilled for longer than 2 hours, let it sit at room temperature for 10-15 minutes before baking to make scooping easier.
- Preheat and Bake: Preheat the oven to 350°F (175°C). Roll the dough into balls or use a cookie scoop, and place them spaced on a parchment-lined baking sheet. Bake for 9-12 minutes or until cookies are slightly golden on the edges. Once out of the oven, you can shape them with a cookie cutter for a perfect round shape, but avoid overbaking.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy your festive, chewy chocolate chip cookies with a peppermint twist!
Notes
- For doubling the recipe, use 408 g flour to maintain the correct texture.
- Do not overmix the egg into the wet ingredients to avoid stiff cookie dough.
- Chilling the dough improves the flavors and texture, but remember to let it warm slightly if it’s been chilled over 2 hours before baking.
- The crushed candy canes add a peppermint crunch but can be substituted with crushed peppermint candies if preferred.
- Do not overbake; cookies should be slightly golden for best chewy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American