Candy Cane Chocolate Chip Cookies

People Magazine

2 cups plus 2 Tbsp flour
1 tsp baking soda
1 tsp salt
1/2 lb (2 sticks) salted butter, at room temperature
1 cup sugar
1/2 cup firmly packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla
1 tsp water
2 cups (12oz) semisweet chocolate chips
1 cup crushed candy canes or peppermint chips

Preheat oven to 325.  Line 2 large baking sheets with parchment paper.  Whisk together flour, baking soda and salt.  Beat butter, sugar and brown sugar with an electric mixer on high about 1 minute.  Beat in eggs, followed by vanilla and water.  On low speed, mix in flour mixture just until combined.  Mix in chips and crushed candy. 

Using 2 Tbsp per cookie, drop dough 2 inches apart onto sheets.  Bake until cookies are golden brown, 20 minutes.  Cool 5 minutes.  Transfer to rack; cool completely.  Repeat with remaining dough on cooled sheets.