Donna Hay’s Chocolate Candy Cane Cookies

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Donal Skehan


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110 g butter, softened and chopped

1 cup (175g) brown sugar

1 egg

1 teaspoon vanilla extract

1 cup (150g) plain (all-purpose) flour, sifted

¼ cup (25g) cocoa, sifted

½ teaspoon bicarbonate of baking soda

120 g dark chocolate, melted

280 g dark chocolate, extra, chopped

120 g candy canes, chopped

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