Recipe

Step 1: Preheat oven to 325°F. Line cookie sheets with parchment paper.

Step 2: Sift all dry ingredients together in a bowl. Set aside.

Step 3: In a stand mixer with paddle attachment, or with electric beater, beat butter for 2 minutes on medium until light and creamy.

Step 4: With mixer on low speed, gradually add dry ingredients to the butter. Mix until all ingredients are blended well, scraping down sides of bowl as needed. This will take approximately 2-4 minutes.

Step 5: Add smashed assorted chocolate and blend well until pieces are evenly distributed. Crushed candy cane also works if these are intended for Christmas.

Step 6: Refrigerate dough for one hour.

Step 7: Roll dough into walnut-sized balls and place 2″ apart on parchment-lined cookie sheets. Lightly press down on balls with the back of a spoon. If you’re making these for the holidays, top with a Christmas Smarties or two for additional colour. Bake for 16-18 minutes (reduce baking time if your balls of dough are smaller than golf balls). Cookies should be lightly golden on the bottom and along the edges. Let sit on the pan for a few minutes, then transfer to a cooling rack until completely cool. Sprinkle with icing sugar. Baked cookies will last up to a week in an airtight container and cookies also freeze very well. Freeze baked cookies without sprinkling with icing sugar. To serve, bring frozen cookies to room temperature and sprinkle with icing sugar.

Watch Robyn and Lynda demonstrate this recipe in Episode 04 of H&H Online TV.