Chocolate Candy Cane Cookies

The other day I was searching through some of my Donna Hay magazines when I accidentally stumbled upon this recipe.  It seemed I was fated to make these cookies ... the magazine fell open at the page and as it just so happened I had all the ingredients so didn't even need to battle with the snow to get to the shops and at the moment these things constitute fate in my book!

Chocolate Candy Cane Cookies
110g butter, softened and chopped
175g brown sugar
1 egg
1 tsp vanilla extract
150g plain flour, sifted
25g cocoa, sifted
1/2 tsp bicarbonate of soda
120g dark chocolate, melted (I used milk chocolate)
280g dark chocolate, extra, chopped (I used milk chocolate)
120g candy canes, chopped

Preheat oven to 160C.  Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 mins or until light and creamy.  Add the egg and vanilla and beat until well combined.  Add the flour, cocoa, bicarbonate of soda and melted chocolate and beat until just combined.  Fold through the extra chopped chocolate.  Roll tablespoonfuls of the mixture into rounds.  Place on baking trays lined with non stick baking paper, allowing room for the cookies to spread, and flatten slightly.  Press chopped candy canes into the tops of the cookies and bake for 12-15 mins or until the edges are firm.  Allow to cool on the trays.

Makes 20
Donna Hay Magazine, Issue 42

These cookies are the business!  The only thing I would say is that the mixture is far too soft to roll, instead I used a small ice cream scoop to form the cookies and I left them to flatten themselves out in the oven while they baked.  Delish warm from the oven or served with a cuppa as the snow comes falling down ;0)