Chocolate Chunk Candy Cane Cookies

I love, love, love this time of year and what I love the very most, is seeing the overflowing Christmas excitement coming from my little ones!  A few nights ago before bed, Preston wanted me to lay by him and talk about Christmas. I'm pretty sure that I could see Christmas excitement coming out of his ears!  Every day since Thanksgiving, he has been counting down the days to December 1, the day we start our Christmas countdown calendar.  As I laid there talking to him about some of the things that he remembers and loves that we do together as a family through this holiday season, I was reminded again that traditions are memory makers and the things we do together as a family now, will create memories that Noah, Preston and Stella will hopefully hold tight too forever.  These chocolate chunk candy cane cookies were the perfect start to a very delicious, tradition filled, Christmas season.

Chocolate Chunk Candy Cane Cookies

1/3 cup butter

2 ounces unsweetened chocolate, finely chopped

1 cup sugar

2 eggs, lightly beaten

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup cocoa

1 teaspoon baking powder

1/4 teaspoon salt

1/3 heaping cup white chocolate chunks

1/3 heaping cup dark chocolate chunks

3 candy canes, crushed

In a small saucepan, combine butter and unsweetened chocolate.  Over medium heat, stir until chocolate is mostly melted.  Remove from heat and stir to melt the remaining chocolate pieces.  Transfer to a large mixing bowl and stir in sugar, eggs, and vanilla extract.

In a medium sized bowl, whisk together flour, cocoa, baking powder and salt.  Sprinkle flour mixture over chocolate mixture and stir until well combined.  Stir in white and dark chocolate chips.  Refrigerate at least 2 hours, or overnight.

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Roll heaping tablespoon size pieces into balls and place on baking sheet 2 to 3 inches apart.  Bake for 7 minutes, remove from oven and sprinkle with crushed candy canes.  Return to oven 3-4 minutes longer, until edges are crackled and the centers are set.  Remove from oven and cool 5 minutes on baking sheet before transferring to wire racks to cool completely.

*My little ones loved the candy cane sprinkles (they look more like Christmas), but I really loved them without.  I'm sure peppermint bark would also be quite delicious sprinkled on top.

Recipe adapted slightly from Foodess