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1
Preheat the oven to 350 degrees F.
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2
To a stand mixer, add the butter, brown sugar and granulated sugar.
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3
Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
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4
Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
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5
Prepare the dry ingredients.
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6
In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda.
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7
Stir and toss with a spoon or fork.
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8
Scrape the sides of the mixer bowl and, while off, add half of the flour mixture.
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9
Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle.
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10
Stop and scrape the sides again, then add the other half of the flour and mix on low the same way.
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11
Turn off the mixer.
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12
Add the chopped chocolate chips and crushed candy canes.
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13
Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
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14
Line 3 baking sheets with parchment paper.
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15
Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet.
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16
Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
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17
Cool the cookies for 2 to 3 minutes on the sheets.
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18
Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand.
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19
Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool.
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20
This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog.
