TRIPLE CHOCOLATE HOLIDAY COOKIES

HERSHEY’S CANDY CANE KISSES + WHITE CHOCOLATE CHIPS + DARK CHOCOLATE CHIPS MAKE THESE THE PERFECT HOLIDAY COOKIE!

SKILL LEVEL: BEGINNER | QUANTITY: 12 COOKIES


2. Triple Chocolate Holiday Cookies.JPG
1. Triple Chocolate Holiday Cookies.JPG

LISTS

GROCERY LIST:

  • 2 sticks | Unsalted Butter

  • 2 large | Eggs

  • 1 cup & 2 tablespoons | Light Brown Sugar (packed)

  • ¾ cup | Granulated Sugar

  • 2 ¾ cups | All-purpose Flour

  • 1 teaspoon | Kosher Salt

  • 2 tablespoons | Sea Salt Flakes (optional)

    • Brand recommendation - Maldon Sea Salt Flakes

  • ½ teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 2 teaspoons | Vanilla Extract

  • ¾ cup | Hershey’s Candy Cane Kissses (rough chopped)

  • ¾ cup | White Chocolate Baking Chips

    • Brand recommendation - Ghirardelli Classic White Chocolate Premium Baking Chips

  • 1 cup | Dark Chocolate Chips

    • Brand recommendation - Ghirardelli 72% Dark Chocolate Chips

KITCHENWARE:

  • 2 18x13-inch Baking Sheets

  • Stand Mixer or Hand Mixer w/ Large Mixing Bowl

  • Medium Mixing Bowl

  • Measuring Spoons & Cups, Sieve (fine mesh strainer) & Rubber Spatula

  • Food Scale (recommended but not necessary)


PREP

Helpful tips!

  • Invest in a food scale! Baking is a science and the accuracy makes this recipe much easier when forming the cookie dough balls.

  • You can substitute light brown sugar for dark brown sugar.

  • When measuring flour, don’t pack the flour or you will end up adding more flour into the mixture and risk having denser cookies. Instead, use a large spoon to scoop flour into measuring cups and level off with the handle of the spoon.

  • Don’t sift kosher salt. It’s usually not fine enough to get through the sieve.


BAKE

COOKIE DOUGH:

  • 2 ¾ cups | All-purpose Flour

  • ½ teaspoon | Baking Soda

  • 1 teaspoon | Baking Powder

  • 1 teaspoon | Kosher Salt

  • 2 sticks | Unsalted Butter (cold)

  • 1 cup & 2 tablespoons | Light Brown Sugar (packed)

  • ¾ cup | Granulated Sugar

  • 2 large | Eggs

  • 2 teaspoons | Vanilla Extract

  • ¾ cup | Hershey’s Candy Cane Kissses (rough chopped)

  • ¾ cup | White Chocolate Baking Chips

  • ¾ cup | Dark Chocolate Chips

TOPPINGS:

  • ¼ cup | Dark Chocolate Chips

  1. Line baking sheets with parchment paper.

  2. Preheat oven to 375° F and space out oven racks for even baking.

  3. Remove cold butter from fridge and cube into roughly 1-inch pieces. Set aside.

  4. Sift flour, baking soda and baking powder in a medium bowl. Add salt, mix and set aside.

  5. Using a stand mixer with a paddle attachment or a hand mixer, beat cold, cubed butter and sugars together in large bowl until combined and fluffy, about 4 minutes on medium speed. Add eggs one at a time, beating until well blended after each addition. Add vanilla extract and beat until combined. Add flour mixture and beat on low speed until combined and there is no visible flour. Batter will be thick. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.

  6. Rough chop kisses. Mix in the kisses, white chocolate and dark chocolate by hand using a rubber spatula.

  7. Measure out ¼ cup (or 112 grams) portions of dough and roll into even balls. Evenly place 6 cookie dough balls per baking sheet. Press 2 dark chocolate chips into the top of each ball.

  8. Bake cookies for 12 minutes. Remove baking sheets and use a spatula to separate and form more round cookies that are spreading too much. Place cookies back in the oven for an additional 10-12 minutes making sure to rotate the sheets and swap the top and bottom racks from the first bake.

  9. Eat hot or cool on wire racks. Store leftovers in wrapped plastic or airtight container at room temperature.

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CLASSIC GINGERBREAD COOKIES

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BROWN BUTTER SUGAR COOKIES