Candy Cane Chocolate Chunk Cookies

Recipe View Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper for easy cleanup and even baking. (5 minutes)

Recipe View In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is crucial for achieving a tender cookie. (5 minutes)

Recipe View Beat in the eggs one at a time, ensuring each is fully incorporated. Then, stir in the vanilla and peppermint extracts. (2 minutes)

Recipe View In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. This ensures even distribution of the leavening agents. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies. (3 minutes)

Recipe View Gently fold in the chopped chocolate and crushed candy canes until evenly distributed throughout the dough. (2 minutes)

Recipe View Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. (5 minutes)

Recipe View Bake for 8-10 minutes, or until the edges are golden brown and the centers are set. (8-10 minutes)

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (5 minutes)