Chocolate Cookies
Makes about 18 cookies
  • ½ cup (113 grams) unsalted butter, room temperature
  • ⅓ cup plus 1 tablespoon (79 grams) granulated sugar
  • 1 teaspoon (6 grams) vanilla bean paste or 1 teaspoon (4 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (3 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • Mini candy canes, lightly crushed (about 5)
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at low speed until ingredients are moistened, about 30 seconds. Increase mixer speed to medium-low, and beat until light and creamy, about 2 minutes. Beat in vanilla.
  2. In a medium bowl, sift together flour, cocoa, salt, and baking soda. Add half of flour mixture to butter mixture, and beat for 30 seconds. Add remaining flour mixture, and beat just until a stiff dough forms, about 30 seconds. Turn out dough, and press into a square block. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  3. Preheat oven to 325°F (170°C). Line a baking sheet with parchment paper.
  4. Roll dough to about ⅙-inch thickness. Using desired cutter, cut dough, rerolling scraps as necessary. Carefully place 1 inch apart on prepared pan. Gently press crushed candy canes onto top of cookies. Freeze for about 15 minutes.
  5. Bake until cookies are just set in center, 10 to 12 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Recipe by Bake from Scratch at