While I associate Christmas with all kinds of foods and flavours – clementines and cloves, herbed stuffing and candied nuts, gravy and platters full of carved meat – I only associate it with me making one thing: cookies. I’d bake them in the late evenings during exams, stack them in tupperwares and take them on the Greyhound, Ottawa-bound. It’s a routine that’s stuck strong even this December, when I won’t be back to Ottawa at all. Here’s my 2012 lineup: gingersnaps, sugar cookies, white chocolate Oreos, and my latest Pinterest-find, chocolate chip nutella candy cane cookies.
What can I tell you about these cookies? They are a beautiful thing. Chocolate: check. Excuse to buy Nutella: check. Purpose for your broken candy canes: check. Sugar quantity for the day: check. I wish I could mail them out with our Christmas cards, but instead I must eat them while thinking fondly of my far-away friends who would love them. Wish you were here.
Note: I want to try this again with all kinds of tweaks – swapping out some of the chocolate chips and adding chopped toasted hazelnuts instead to make a crunchier, less-sweet cookie, or swapping out some of the vanilla for peppermint extract to amp up the profile of the candy canes. Report back if you try any variations!
Chocolate Chip Nutella Candy Cane Cookies
from oh joy!
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1/2 cup Nutella
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 tsp vanilla
2 cups chocolate chips or chocolate chunks (semisweet or bittersweet)
1/2 cup crushed candy canes
1. In a medium bowl, combine flour, baking soda and salt. Set aside.
2. In a large bowl, use an electric mixer on medium to cream the butter and Nutella with the sugars. Mixing on low after each addition, add: vanilla; 1st egg; 2nd egg; 1/3 flour mixture; 1/3 flour mixture; 1/3 flour mixture. Use a spatula to fold in chocolate chips and candy cane bits.
3. Place a dozen dropped tablespoons of the batter onto a baking tray lined with parchment paper. Bake for 9 minutes at 375 degrees. Allow to cool for a minute on the tray before removing to a wire rack.