Chocolate Chip Candy Cane Cookies

Instructions

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside. 

2.  In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. 

4. Beat in the vanilla and peppermint extracts.

5. Reduce the mixer speed to medium-low and beat in the eggs, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.

6. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Mix in both chocolate chunks and crushed candy canes, mixing just until evenly combined. 

7. At this point you can bake right away - or cover and refrigerate for up to 4 hours (not longer or the dough will become too hard to scoop). 

8. Using a large spring-loaded cookie scoop, scoop heaping 3 tablespoon sized mounds (80 g) of cookie dough and roll it into a ball. Place the dough ball on the prepared sheet, with the side up that has the most chocolate chunks and candy cane pieces showing (this will create the prettiest cookie tops). Repeat with all dough, leaving 2 inches between each cookie.