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Preparation of Butter and Sugar Mixture: Begin by placing the softened butter into a large mixing bowl. Gradually incorporate the granulated and light brown sugars, continuing to beat until the mixture achieves a light and fluffy texture. This step is crucial as it introduces air into the mixture, promoting a lighter texture in the cookies.
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Integration of Vanilla and Egg: Add the vanilla extract to the butter and sugar mixture, blending thoroughly. Follow with the egg, ensuring it is fully incorporated into the mixture. These components are essential for both flavor and structure.
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Sifting Dry Ingredients: In a separate mixing bowl, sift together the all-purpose flour, salt, and baking soda. This not only removes any lumps but also ensures these critical ingredients are evenly distributed throughout the dough.
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Combining Wet and Dry Ingredients: Gradually merge the dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough, which can result in dense cookies.
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Incorporation of Chocolate and Peppermint: Fold in the white chocolate chips and crushed candy canes into the dough, ensuring these elements are uniformly distributed to achieve the optimal balance of flavor and texture in each cookie.
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Portioning and Baking: Using a tablespoon, portion the dough and arrange on baking sheets lined with parchment paper, maintaining a distance of approximately 2 inches between each to allow for spreading. Bake in an oven preheated to 375 degrees Fahrenheit for about 12 minutes, or until the cookies are golden brown.
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Cooling: Once removed from the oven, transfer the cookies to wire racks allowing them to cool completely. This step is vital as it halts the cooking process and preserves the cookies’ desired crisp and chewy texture.
