Thursday, December 23, 2010

Chocolate Candy-cane cookie chaos

Back on Saturday, December 11, I tweeted/Facebooked about making Chocolate Candy Cane cookies (and how much fun it was to SMASH the candy canes like our friend here to the left), and had several requests for the recipe.

Here it is, with one caveat: When I made them, they spread all over the baking sheet to make one giant sticky cookie. One giant DELICIOUS sticky cookie, which we and our friends gobbled up like pigs at a trough. But they weren't suitable for bringing to a party or giving as gifts ("Here's a Tupperware dish of Cookie Hash--enjoy!")

But I know the recipe is a good one, because it won the annual cookie contest held by the Baltimore Sun every year. (It was several years ago, so I can't find a link online.)

Anyway, here's the recipe. Any advice on what I did wrong, how I managed to create a Mega Cookie Muck instead of actual cookies, would be greatly appreciated!

Candy-Cane Cookies


2 cups flour
3/4 cups cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups softened butter
2 cups sugar
2 teaspoons mint extract
2 eggs
6 candy canes, crushed
10 oz. semisweet chocolate chips

  • Preheat oven to 350 degrees.
  • Combine flour, cocoa, baking soda and salt in a small bowl.
  • Beat the butter, sugar and mint extract in a large bowl until creamy. Add the eggs and beat.
  • Gradually beat in the dry mixture. Stir in the crushed candy-cane pieces and the chocolate chips.
  • Drop by rounded tablespoons onto ungreased baking sheets and bake for 9-12 minutes.

Enjoy, and happy holidays!

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If you chill the dough, they'll spread less. If that doesn't make a sufficient difference, you might have to experiment with the quantity of dry ingredients (an extra spoon or two of flour or cocoa) to give the dough a little more body.

Posted by: Anonymous Rachel at 12/23/2010 12:17 PM

My first thoughts were that a) too much butter (yes the recipe says an amount but sometimes you need to adjust for your climate/oven), b) the oven was too low so the cookies set too slowly (check your temperature with a separate thermometer), or c) the dough and cookie sheet weren't chilled enough (the colder they are when you start cooking the less spreading they do - try refrigerating the dough before baking).

Here are some basic cookie problems with solutions. Hope it helps!

Posted by: Anonymous Alex F. Fayle at 12/23/2010 12:18 PM

Could be not enough flour. Measuring it can be weird sometimes. Some recipes assume you'll just scoop the flour our, and some think you'll sift and spoon it lightly into the cup. Was the dough really sticky?

Posted by: Blogger Heather at 12/23/2010 12:22 PM

Thanks for all the suggestions! What I don't know about baking could fill several cookbooks. :-)

Posted by: Blogger Jeri at 12/23/2010 11:04 PM

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