Comments on: Dark Chocolate Candy Cane Cookies

By: Olivia

Olivia — Tue, 24 Dec 2024 17:05:20 +0000

In reply to Susan. So happy to hear that, Susan! Thanks for your feedback and tips :)

By: Susan

Susan — Tue, 24 Dec 2024 00:42:08 +0000

These cookies are fabulous! Perfect blend of mint and chocolate, and they are so pretty, too!
Do yourself a favor and get the black cocoa; it really makes them better. I bought mine on Amazon.
I used salted butter because that is what I had on hand. I used 1/4 tsp of regular salt in place of the
1/2 tsp of sea salt to account for the butter. My cookie scoop must be a bit smaller as I got 53
cookies from one batch. My family loved them!! Thank you!

By: Olivia

Olivia — Mon, 23 Dec 2024 21:13:18 +0000

In reply to MP. Hi MP! I have only had issues with white chocolate if it was overheated while melting. Then it can seize and clump and is unsalvageable. If melted slowly though, it works perfectly fine.

By: MP

MP — Sat, 21 Dec 2024 04:35:24 +0000

Great cookie recipe, but melting white chocolate does not work. (I googled and found plenty of others with the same problem). It clumps and the oil separates from it. I had to quickly switch to just making a ganache, which worked out well. And the large hardened ball of Guittard white chocolate will have to be shaved into something I guess.

By: Olivia

Olivia — Wed, 27 Nov 2024 19:48:59 +0000

In reply to Maggie. Hi Maggie! I talk about this in the post, you can use dutch processed or regular but it will affect the flavour and color. You can replace the extract with vanilla if you prefer.

By: Maggie

Maggie — Thu, 21 Nov 2024 22:22:31 +0000

I haven’t made these yet, but was wondering, if I don’t have black cocoa powder, do I just replace that amount with the normal cocoa powder. Also could I replace the peppermint extract with just vanilla extract?

By: Olivia

Olivia — Fri, 15 Nov 2024 18:00:40 +0000

In reply to Laura Hagan. Hi Laura! I haven't tried it myself but I would use a proper all-purpose GF flour blend.

By: Laura Hagan

Laura Hagan — Thu, 14 Nov 2024 20:41:00 +0000

We make these every year! This year I want to try a gluten free version for my boss, any suggestions?

By: Olivia

Olivia — Sat, 23 Dec 2023 21:53:39 +0000

In reply to Jenni. Hmm, that's really strange. I just read a post about recent changes to certain brands of butter which makes it have a lower fat content and can cause cookies to spread too much. I wonder if that's causing the issues. I would recommend high quality butter with a high fat content. Was your dough stickier than normal? If so I would add 1-2 Tbsp flour until it comes to a proper consistency.

By: Jenni

Jenni — Sat, 23 Dec 2023 17:33:50 +0000

In reply to Olivia.

Oh. Yes, sorry as a reply or add on to Danielle’s comment.
I really can’t figure out what happened this year. They flattened out. Not quite as bad once I didn’t press on them before baking. I made them before with no issues.
Maybe too much butter? I cut a block in quarters to get 2 sticks (1 cup). Thought I was very careful. Maybe not.
If this happened again…how much flour would you add? Tbsp? Thanks.
They really are beautiful cookies when they work as planned.