Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) light brown sugar, firmly packed
  • 3/4 cup (150g) granulated white sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) kosher salt
  • 1 1/2 cups (250g) semi-sweet chocolate chips
  • 1 cup (70g) crushed candy canes

Instructions:

  1. In a large bowl, beat the softened butter and both sugars on medium-high speed for 2-3 minutes until pale and fluffy. Add the eggs one at a time, beating after each addition, then stir in the vanilla extract.
  2. In a separate bowl, whisk the flour, baking soda, and salt. Turn the mixer to low and gradually add the dry ingredients to the wet batter, stopping as soon as no streaks of flour remain.
  3. Using a spatula, gently fold in the semi-sweet chocolate chips and the crushed candy canes until just combined.
  4. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Bake at 350°F (175°C) for 9-11 minutes until edges are golden brown but centers look slightly underbaked.
  5. Immediately after removing from the oven, press extra candy cane shards onto the tops of the cookies.