1 cup (250 ml) unbleached all-purpose flour

1/4 teaspoon (1 ml) baking soda

A pinch of salt

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) brown sugar

1/2 teaspoon (2.5 ml) vanilla extract

1 egg

4 oz (115 g) white chocolate, coarsely chopped

1/2 cup (125 ml) crushed candy canes

With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line two baking sheets with parchment paper.

In a bowl, combine the flour, baking soda, and salt. Set aside.

In another bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the egg and beat until the mixture is creamy and smooth. With a wooden spoon, stir in the dry ingredients, chocolate, and candy.

For each cookie, with floured hands, shape a ball with 45 ml (3 tablespoons) of dough. Place six cookies per baking sheet.

Bake one sheet at a time, for about 7 minutes or until they start to brown around the edges. The cookies will still be very soft in the centre. Let cool completely.

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