Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Mix
All-Purpose Flour (2 cups)
,
Unsweetened Cocoa Powder (3/4 cup)
,
Baking Soda (1 tsp)
, and
Salt (1/2 tsp)
in a medium bowl. Set aside.
Step 3
Mix the
Unsalted Butter (1 cup)
,
Granulated Sugar (1 cup)
, and
Brown Sugar (1 cup)
in a stand mixer or with a hand mixer until light in color and homogenous.
Step 4
Add the
Large Eggs (2)
and
Vanilla Extract (1 tsp)
and mix until fluffy. Add the dry ingredients and mix until combined. Stir in 1/2 cup
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (1/2 cup)
and 1/2 cup
Candy Canes (1/2 cup)
.
Step 5
Place tablespoon-sized balls onto cookie sheets lined with parchment, leaving 2 inches between each cookie.
Step 6
Bake for 8-10 minutes until cookies are set.
Step 7
Remove from the oven and place the sheets on a cooling rack. Let the cookies cool.
Step 8
Make the glaze by microwaving 1 cup of
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (1 cup)
and
Vegetable Shortening (1 Tbsp)
in a small microwave-safe bowl on HIGH (100%) power for 1 minute, then stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Step 9
Line 2 baking sheets with wax paper. Dip one cookie halfway into the chocolate and shake off the excess. Place on the prepared baking sheet and sprinkle with the remaining
Candy Canes (1/2 cup)
. Repeat with the remaining cookies and refrigerate for 15 minutes or until the coating is set.
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